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Curried Cauliflower and Chicken Meatballs

Curried Cauliflower and Chicken Meatballs
Makes: 4  servings Prep 15 mins Cook 30 mins


  • 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.

From FitnessMagazine.com