BUFFALO CHICKEN MEATBALLS WITH ZUCCHINI NOODLES AND CAULIFLOWER ALFREDO SAUCE

January 23, 2015

These Buffalo Chicken Meatballs have a ranch twist and are paired with cauliflower Alfredo sauce and zucchini noodles for a quick, easy and healthy dinner!

For the Zucchini Noodles:
8 Large Zucchinis
Salt
For the cauliflower sauce:
3 Cups Water
3 Cups Vegetable broth
5 Cups Cauliflower, cut into bite sized pieces
1 Tbsp Olive oil
1 1/2 Tbsp Garlic, minced
1/2 Cup Onion, roughly chopped
1/2 tsp Salt
Pepper
2 Tbsp 2% Milk
For the meatballs:
1 Lb Ground chicken (I used Isernios)
1/2 Cup Mozzarella cheese, grated
1/4 Cup Green onion, diced + additional for garnish
1 tsp Salt
1 1/2 tsp Garlic, minced
1/4 Cup 2 Tbsp Rolled, old fashioned oatmeal, gluten free if needed
1 Tbsp Ranch dressing powder mix
Pinch of pepper
1 Large egg white
Buffalo chicken sauce

Preheat your oven to 400 degrees and spray a baking sheet with cooking spray. Set aside, Use a 5 or 7 mm julienne blade on a mandolin and slice zucchini lengthwise to make long noodles. Toss the zucchini...
See the full directions on my site

Nutritions

Calories
239

Sodium
1291mg
53% DV

Fat
19g
30% DV

Protein
22g
44% DV

Carbs
10g
3% DV

Fiber
5g
22% DV