Ingredients
For The Zoodles:
- 8 large zucchinis
- Salt
For The Cauliflower Alfredo:
- 3 cups water
- 3 cups vegetable broth
- 5 cups cauliflower cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 1/2 tablespoons garlic minced
- 1/2 cup onion roughly chopped
- 1/2 teaspoon salt
- Pepper
- 2 tablespoons 2% milk
For The Meatballs:
- 1 pound extra-lean ground chicken
- 1/2 cup mozzarella cheese grated
- 1/4 cup green onion diced plus additional, for garnish
- 1 teaspoon salt
- 1 1/2 teaspoons garlic minced
- 1/4 cup + 2 tablespoons rolled old-fashioned oatmeal gluten-free, if needed
- 1 tablespoon ranch seasoning
- Pinch of pepper
- 1 large egg white
- Buffalo chicken sauce
Instructions
- Preheat your oven to 400°F and spray a baking sheet with cooking spray. Set aside.
- Use a 5- or 7-mm julienne blade on a mandolin and slice the 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 the cauliflower and cover. Boil until the cauliflower is tender, about 6-7 minutes. Remove from heat and cover to keep warm. Do not drain.
- To make the meatballs, in a large bowl, mix together the ground chicken, cheese, 1/4 cup green onion, 1 teaspoon of salt, 1 1/2 teaspoons of garlic, oatmeal, ranch seasoning, pepper, and egg white. Stir until evenly mixed.
- Roll the chicken into balls (I use a 1 1/2 tablespoon cookie scoop) and place onto the prepared baking sheet. Bake in the oven for 10-15 minutes, depending on the size of your meatballs.
- To make the Alfredo sauce, heat 1 tablespoon of olive oil in a medium pan and cook the 1 1/2 tablespoons of garlic and 1/2 cup of onion until lightly golden brown. Add the cooked garlic and onion to a large food processor or blender.
- Using a slotted spoon, transfer the cauliflower into the blender and add in the salt, a pinch of pepper, and milk. Blend and add in 3-4 more tablespoons of the cooking liquid until the sauce reaches the desired consistency.
- Squeeze out the excess water from the zucchini noodles and divide them between plates. Top with the Alfredo sauce and meatballs, then drizzle with Buffalo sauce and extra green onions, if desired.