Buffalo Chicken Meatballs with Zucchini Noodles and Cauliflower Alfredo Sauce
Buffalo Chicken Meatballs with Zucchini Noodles and Cauliflower Alfredo Sauce could be just the gluten free recipe you've been looking for. For $3.94 per serving, you get a main course that serves 4. One serving contains 392 calories, 32g of protein, and 18g of fat. A few people really liked this Mediterranean dish. If you have mozzarella cheese, ground chicken, vegetable broth, and a few other ingredients on hand, you can make it. 41 person were glad they tried this recipe. It is brought to you by Food Faith Fitness. From preparation to the plate, this recipe takes approximately 35 minutes. With a spoonacular score of 91%, this dish is outstanding. Similar recipes include Easy Healthy Buffalo Chicken Meatballs with Zucchini Noodles, Buffalo Chicken Meatballs with Zucchini Noodles and Avocado Ranch Dressing, and Carrot and Zucchini Noodles in Light Alfredo Sauce.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
Buffalo chicken sauce
5 cups Cauliflower, cut into bite sized pieces
1 Large egg white
1 1/2 tsp Garlic, minced
1/4 cup Green onion, diced + additional for garnish
1 Lb Ground chicken (I used Isernios)
2 Tbsp 2% Milk
1/2 cup Mozzarella cheese, grated
1 Tbsp Olive oil
1/2 cup Onion, roughly chopped
Pinch of pepper
1 Tbsp Ranch dressing powder mix
1/4 cup + 2 Tbsp Rolled, old fashioned oatmeal, gluten free if needed
1 tsp Salt
3 cups Vegetable broth
3 cups Water
8 Large Zucchinis
Equipment:
baking sheet
sieve
bowl
oven
pot
frying pan
food processor
slotted spoon
blender
Cooking instruction summary:
Preheat your oven to 400 degrees and spray a baking sheet with cooking spray. Set aside,Use a 5 or 7 mm julienne blade on a mandolin and slice zucchini lengthwise to make long noodles.Toss the zucchini noodles with a sprinkle of salt, and let them sit in a strainer over a bowl for 20-30 minutes. Stir them around a few times while they strain.Combine the water and vegetable broth in a large pot and bring to a boil. Once boiling, add in the cauliflower and cover. Boil until the cauliflower are tender, about 6-7 minutes. Remove from heat and cover to keep warm. Do not drain!In a large bowl, mix together the ground chicken, cheese, 1/4 cup green onion, 1 tsp salt, 1 1/2 tsp garlic, oatmeal, Ranch powder, pepper and egg white. Stir until evenly mixed.Roll the meat into balls (I like using a small 1 1/2 Tbsp cookie scoop) and place onto the prepared baking sheet. Place into the oven and bake for 10-15 minutes, depending on how big your meatballs are.Heat the 1 Tbsp of Olive olive in a medium pan and cook the garlic and onion until lightly golden brown. Add the cooked garlic and onion into a large food processor or blender.Using a slotted spoon transfer the cauliflower into the blender and add in the salt, pinch of pepper and the milk. Blend and then add in 3-4 more Tablespoons of the cooking liquid until the sauce reaches desired consistency.Squeeze out the excess water from the zucchini noodles and divide between plates. Top with cauliflower sauce, meatballs and drizzle with buffalo sauce and extra green onions, if desired.DEVOUR.
Step by step:
1. Preheat your oven to 400 degrees and spray a baking sheet with cooking spray. Set aside,Use a 5 or 7 mm julienne blade on a mandolin and slice zucchini lengthwise to make long noodles.Toss the zucchini noodles with a sprinkle of salt, and let them sit in a strainer over a bowl for 20-30 minutes. Stir them around a few times while they strain.
2. Combine the water and vegetable broth in a large pot and bring to a boil. Once boiling, add in the cauliflower and cover. Boil until the cauliflower are tender, about 6-7 minutes.
3. Remove from heat and cover to keep warm. Do not drain!In a large bowl, mix together the ground chicken, cheese, 1/4 cup green onion, 1 tsp salt, 1 1/2 tsp garlic, oatmeal, Ranch powder, pepper and egg white. Stir until evenly mixed.
4. Roll the meat into balls (I like using a small 1 1/2 Tbsp cookie scoop) and place onto the prepared baking sheet.
5. Place into the oven and bake for 10-15 minutes, depending on how big your meatballs are.
6. Heat the 1 Tbsp of Olive olive in a medium pan and cook the garlic and onion until lightly golden brown.
7. Add the cooked garlic and onion into a large food processor or blender.Using a slotted spoon transfer the cauliflower into the blender and add in the salt, pinch of pepper and the milk. Blend and then add in 3-4 more Tablespoons of the cooking liquid until the sauce reaches desired consistency.Squeeze out the excess water from the zucchini noodles and divide between plates. Top with cauliflower sauce, meatballs and drizzle with buffalo sauce and extra green onions, if desired.DEVOUR.
Nutrition Information:
covered percent of daily need
