In a large bowl combine: diced garlic, onion, jalapeno, oregano, ground chicken, panko, black pepper, red pepper, chicken base, and cheese. Mix together until everything is well combined.
Using your hands or a spoon, create 1 inch meatballs. You should be able to make 12 meat balls.
Heat a large saute pan to medium- high heat. Once the pan is hot, add the oil to the pan and place the meatballs in the pan.
Cook the meatballs for 2 minutes, then turn them. Continue to cook for 10 minutes turning the meatballs every 2 minutes to brown all around.
After 10 minutes, turn the heat down to medium. Then add the diced tomatoes to the pan. Season with the galic powder, black pepper, and add the tomato paste. Stir together, aranging the meatballs in the sauce. Then cover with a lid and cook for an additional 10 minutes, stiring about half way thru.
While the meatballs and sauce is coking, heat up your cauliflower. Place the frozen riced cauliflower in a bowl and microwave until all the water is absorbed. This should take 2-3 minutes.
Serve by plating the riced cauliflower, topping with your meatballs and sauce. Or portion out into your meal prep containers.
Macro Nutrition
Nutrition Facts
Chicken Meatballs with Riced Cauliflower
Amount Per Serving
Calories 300Calories from Fat 48
% Daily Value*
Fat 5.3g8%
Saturated Fat 0.8g5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 45.8mg15%
Sodium 293.3mg13%
Potassium 268.6mg8%
Carbohydrates 29.4g10%
Fiber 6.1g25%
Sugar 13g14%
Protein 29.4g59%
Vitamin A 29.5IU1%
Vitamin C 126.4mg153%
Calcium 23.8mg2%
Iron 17.4mg97%
* Percent Daily Values are based on a 2000 calorie diet.