It’s definitely Fall here in Michigan. It got down below freezing last night!
Which is perfect, because I’ve been in the mood for warming foods. When I was little, my mom used to make these ‘porcupine’ meatballs, where she’d combine pork, beef, rice, and a whole host of seasonings. She’d serve them with marinara sauce or dusted with parmesan.
And y’all. I still dream about them.
There’s something about meatballs that just makes me feel cozy. And it’s about time for some warming, cozy foods up here in The Mitt.
I mean, it’s not even Halloween yet (though it did snow on Halloween last year…), and I’m ready for some warmer weather.
Since I know that I’ve got some time (about 8 months!), I’m slowly coming to terms with the fact that I’m going to be a human popsicle for a bit. And that’s okay.
I can make dishes that are delicious, warming, and looked forward to.
Back to the porcupines. I have been trying to limit my grains because they make me bloated lately (sorry if that’s TMI), so obviously rice in my meatballs was out.
And as I poked around my fridge, I noticed that I had some ground chicken that could easily be turned into meatballs. I was okay with not making the chicken patties I’d originally purchased it for, so meatballs it is!
Chicken Meatballs with Riced Cauliflower
Ingredients For Chicken Meatballs
- 1 pound ground chicken
- 1 small egg
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 teaspoon minced garlic
- 1 cup grated Parmesan cheese
- 4 cup riced cauliflower
- 4 tablespoons olive oil
- 2 tablespoons butter
How to Make Chicken Meatballs
over medium heat.
While your pan heats, combine the ground chicken, egg, pepper, salt, minced garlic, and Parmesan cheese in a large mixing bowl.
or your hands).
Place the chicken meatballs carefully in your heated pan.
Serve your meatballs over riced cauliflower (or spiralized zucchini) . You can eat them as is (they’re delicious), or sauce them with pesto, alfredo, marinara, or even dust them with some more parmesan.
Chicken Meatballs with Riced Cauliflower
Ingredients
- 1 pound ground chicken
- 1 small egg
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 teaspoon minced garlic
- 1 cup grated Parmesan cheese
- 4 cup riced cauliflower
- 4 tablespoons olive oil
- 2 tablespoons butter
Instructions
- Gather your ingredients and pre-heat a large pan over medium heat.
- While your pan heats, combine the ground chicken, egg, pepper, salt, minced garlic, and Parmesan cheese in a large mixing bowl.
- Add the olive oil to your pan and allow it to warm.
- While you're waiting on the olive oil, form small 2-3" meatballs from the chicken mixture (you can do this with a cookie scoop or your hands).
- Place the chicken meatballs carefully in your heated pan.
- Cook the meatballs for about 5 minutes on each side - about 15-20 minutes total or until they are cooked through, then remove them from the pan.
- Serve your meatballs over riced cauliflower (or spiralized zucchini) . You can eat them as is (they're delicious), or sauce them with pesto, alfredo, marinara, or even dust them with some more parmesan.
Enjoy!
