Garlic Butter Chicken Meatballs Cauliflower Recipe
Juicy chicken meatballs cooked in a rich garlic butter sauce with tender cauliflower florets make for a wholesome, low-carb, and incredibly flavorful meal. Perfect for busy weeknights or a cozy dinner. Ready in under 30 minutes!
Ingredients
- 1 lb 450g ground chicken
- ½ cup breadcrumbs
- ¼ cup grated parmesan
- 1 large egg
- 2 cloves garlic minced
- ¼ cup fresh parsley chopped
- Salt & pepper to taste
- 2 tbsp olive oil
- 1 medium head cauliflower cut into florets
- 3 tbsp butter
- 3 more cloves garlic minced
- ½ tsp chili flakes optional
- Juice of 1/2 lemon
- Extra parsley for garnish
Instructions
- In a bowl, mix ground chicken, breadcrumbs, parmesan, egg, garlic, parsley, salt & pepper into a dough.
- Shape into small meatballs.
- Heat olive oil in a skillet, cook meatballs until browned and cooked through, remove and set aside.
- In the same skillet, add cauliflower florets and sauté until slightly tender.
- Add butter, minced garlic, chili flakes, and lemon juice to the skillet.
- Return meatballs to the pan, toss everything to coat in the garlic butter.
- Garnish with parsley and serve hot.
Notes
- You can swap cauliflower with broccoli or zucchini.
- Add a splash of chicken broth if the skillet gets too dry.
- For a gluten-free version, use almond flour instead of breadcrumbs.