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Curried Cauliflower and Chicken Meatballs

Rated : 
 by 14 people
Makes: 4 servings Prep 15 mins Cook 30 mins View Nutrition Facts


  • 1 pound  ground chicken
  • 2 scallions, finely chopped
  • 3/4 teaspoon  kosher salt
  • 2 teaspoons  vegetable oil
  • 1 tablespoon  minced peeled ginger
  • 1 teaspoon  ground coriander
  • 1/2 teaspoon  ground tumeric
  • 4 cups  low-sodium chicken broth
  • 1 Thai chile or 1/2 jalapeno, seeded and minced
  • 2 bay leaves
  • 1/2 head cauliflower, cored and cut into florets (about 2 1/2 cups)
  • Cilantro leaves (optional)
  • 2 pieces whole-wheat flatbread


1. In a medium bowl, combine chicken, scallions and 1/2 teaspoon salt. Form chicken into 12 meatballs.

2. In a large wok or straight-sided skillet, heat oil over medium-high heat. Add ginger, coriander and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Add broth, chile, bay leaves and remaining salt; bring to a boil, then reduce heat to low. Add cauliflower and meatballs and simmer until cauliflower is crisp- tender and meatballs are cooked through, 10 to 12 minutes. Divide among four bowls and top with cilantro leaves if desired. Serve with flatbread torn into wedges.

Curried Cauliflower and Chicken Meatballs
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