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Curried Cauliflower and Chicken Meatballs

Curried Cauliflower and Chicken Meatballs

Nutrition Facts
  • cal. (kcal) 345
Curried Cauliflower and Chicken Meatballs
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 30 mins
  • Carb Grams Per Serving: 28

Ingredients

  • 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

Directions

  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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 345 cal., 15 g total fat (3 g sat. fat), 720 mg sodium, 28 g carb. (7 g fiber), 31 g pro.

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