Ingredients:

  • 1 lb (454g) ground chicken
  • ½ cup (50g) panko breadcrumbs
  • ¼ cup (60ml) milk (any kind works!)
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced (about 1 tbsp)
  • ¼ cup (25g) grated Parmesan cheese
  • 1 tbsp chopped fresh parsley
  • 1 tsp dried Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 tbsp (57g) unsalted butter
  • 4 cloves garlic, minced (about 2 tbsp)
  • ½ cup (120ml) chicken broth
  • 2 tbsp lemon juice
  • 1 tbsp chopped fresh parsley
  • ½ tsp red pepper flakes (optional, for a little kick)
  • Salt and pepper to taste
  • 1 large head cauliflower, cut into florets (approx. 4 cups riced)
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions:

  1. Process cauliflower florets in a food processor until they resemble rice. Set aside.
  2. In a large bowl, combine all meatball ingredients. Mix gently with your hands until just combined (don't overmix!).
  3. Roll mixture into approximately 1-inch meatballs. Place on a baking sheet lined with parchment paper.
  4. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until cooked through and the internal temperature reaches 165°F (74°C). They should be lightly golden.
  5. While the meatballs are baking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant (about 1 minute, don't burn it!).
  6. Add chicken broth, lemon juice, parsley, and red pepper flakes (if using) to the skillet. Bring to a simmer and cook for 5 minutes, or until slightly thickened. Season with salt and pepper to taste.
  7. Heat olive oil in a large skillet over medium heat. Add cauliflower rice and cook for 5-7 minutes, or until tender-crisp. Season with salt and pepper to taste.
  8. Add the cooked meatballs to the garlic butter sauce and toss to coat. Divide cauliflower rice among meal prep containers. Top with garlic butter meatballs. Garnish with extra parsley, if desired.