Low Carb Buffalo Chicken Meatballs with Cauliflower Alfredo Sauce
These easy healthy Low Carb Buffalo Chicken Meatballs have hidden veggies for an easy, family-friendly dinner that will be a crowd pleaser!
Course Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4People
Calories 378kcal
Author FoodFaithFitness
Ingredients
For the zoodles
8Large Zucchinis
Salt
For the cauliflower alfredo
3CupsWater
3CupsVegetable broth
5CupsCauliflowercut into bite sized pieces
1TbspOlive oil
1 1/2TbspGarlicminced
1/2CupOnionroughly chopped
1/2tspSalt
Pepper
2Tbsp2% Milk
For the meatballs
1LbExtra Lean Ground chicken
1/2CupMozzarella cheesegrated
1/4Cup+ 2 Tbsp Rolledold fashioned oatmeal, gluten free if needed
1/4CupGreen oniondiced + additional for garnish
1 1/2tspGarlicminced
1TbspRanch seasoning(I use this one)
1tspSalt
Pinch of pepper
1Large egg white
Buffalo chicken sauce
Instructions
Preheat your oven to 400 degrees and spray a baking sheetwith cooking spray. Set aside,
Use a 5 or 7 mm julienne blade on amandolin 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.
Notes
*You can also use a spiralizer to make the noodles! I LOVE THIS ONE!