Ranch Buffalo Chicken Meatballs with Zucchini Noodles and Cauliflower Alfredo Sauce

• Meat

  • 1 Buffalo chicken sauce
  • 1 lb Ground chicken

• Produce

  • 5 cups Cauliflower
  • 2 tbsp Garlic
  • 1/4 cup Green onion
  • 1/2 cup Onion
  • 8 Zucchinis, large

• Refrigerated

  • 1 Egg white, large

• Canned Goods

  • 3 cups Vegetable broth

• Baking & Spices

  • 1 Pepper
  • 1 Pinch Pepper
  • 1 tbsp Ranch dressing powder mix
  • 1 Salt
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp 2% milk
  • 1/2 cup Mozzarella cheese, grated

• Liquids

  • 3 cups Water

• Other

  • 1/4 Cup + 2 Tbsp Rolled (old fashioned oatmeal, gluten free if needed

Found on foodfaithfitness.com

Description

Directions

• Preheat your oven to 400 degrees and spray a baking sheetwith cooking spray. Set aside,
• Use a 5 or 7 mm julienne blade on amandolin and slice zucchini lengthwise to make long noodles. *
• Toss the zucchini noodles with a sprinkle of salt, and let them sit in a strainer over a bowl for 20-30 minutes. Stir them around a few times while they strain.
• Combine the water and vegetable broth in alarge pot and bring to a boil. Once boiling, add in the cauliflower and cover. Boil until the cauliflower are tender, about 6-7 minutes. Remove from heat and cover to keep warm. Do not drain!
• In a large bowl, mix together the ground chicken, cheese, 1/4 cup green onion, 1 tsp salt, 1 1/2 tsp garlic, oatmeal, Ranch powder, pepper and egg white. Stir until evenly mixed.
• Roll the meat into balls (I like using a small 1 1/2 Tbsp cookie scoop) and place onto the prepared baking sheet. Place into the oven and bake for 10-15 minutes, depending on how big your meatballs are.
• Heat the 1 Tbsp of Olive olive in a medium pan and cook the garlic and onion until lightly golden brown. Add the cooked garlic and onion into a large food processoror blender.
• Using a slotted spoon transfer the cauliflower into the blender and add in the salt, pinch of pepper and the milk. Blend and then add in 3-4 more Tablespoons of the cooking liquid until the sauce reaches desired consistency.
• Squeeze out the excess water from the zucchini noodles and divide between plates. Top with cauliflower sauce, meatballs and drizzle with buffalo sauce and extra green onions, if desired.
• DEVOUR.