Cauliflower Chicken Meatball Stir Fry
10
Minutes
Prep Time
45
Minutes
Cooking Time
55
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
- 1 Cup Harvest Fresh Riced Cauliflower
- 1 Lb. Lean Ground Chicken
- 1 Onion, chopped
- 2 Garlic cloves, minced
- 1 Large Egg, lightly beaten
- ¼ Cup Parmesan Cheese
- 2 Tbsp. Oil
- 2 Tbsp. Fresh Parsley, finely chopped
- 1 Tsp. Italian Seasoning
- Salt and Pepper to taste
- White sesame seeds, topping
Stir Fry Ingredients
- 1 Package Harvest Fresh Snow Peas
- 1 Cup Harvest Fresh Broccoli Florets
- 2 Harvest Fresh Nantes Carrots, sliced in coins
- ½ Red Pepper, chopped
- 2 Tbsp. Oil
- 75g Teriyaki Sauce
Directions
- Preheat Oven at 375 degrees. Spray a baking sheet with cooking spray.
- Cauliflower Meatballs: In a skillet, over medium heat, add 2 Tbsp. Oil, add onions cook until tender and golden, add garlic cook until fragrant, add cauliflower rice, cook until soft and tender, approx. 5 minutes. Set aside and let cool.
- In a bowl, add lean ground chicken, egg, parmesan cheese, cauliflower rice mixture, parsley, Italian seasoning, salt, and pepper, then using your hands mix until all combined.
- Form and shape into round meatballs, until fully formed and bound together.
- Place meatballs on baking sheet, and bake for 35 minutes, until meatballs are cooked and golden brown.
- Prepare Stir Fry: In a skillet, over medium heat, add 2 Tbsp. oil, Nantes Carrots, broccoli florets, peppers, and snow peas. Cook until tender, then add teriyaki sauce, mix until all combined.
- Plate Assembly: On a plate, add Veggie Stir Fry and top with cauliflower chicken meatballs, drizzle with more teriyaki sauce and sprinkle white sesame seeds on top, then ready to serve.
What You Need
