Made With Riced Cauliflower
Carbs
22g
Time
25 mins
Calories
290
Veg Servings
3
Ingredients
- 2 packs of Fullgreen Cauliflower Rice (400g / 14oz)
- 12 Chicken Meatballs (400g / 14oz)
- 1 Onion, peeled & chopped
- 100g / 4oz of finely diced Carrot
- 2 Garlic cloves, peeled & crushed
- 2 tsp of Miso Paste
- 1 tbsp Dried Oregano
- 100g / 4oz of Fresh Cherry Tomatoes, whole
- 400g / 14oz of tinned Chopped Tomatoes (1 tin)
- 3 tbsp Tomato Puree
- A handful of Fresh Basil, chopped
- 4 tbsp / 1/2 cup of your favourite Cheese, shredded
- A little Olive Oil
- Salt & Pepper
Method
- 1 To a non-stick skillet, over a high heat, add a little Oil. Then add the Miso paste and Chicken Meatballs (the Miso brings out the meatiness of the chicken and helps it brown). Sear the outside of the meatballs and make sure they're coated in the paste before removing from the skillet.
- 2 Now to make the sauce! In the same skilllet (which should still have some oil remaining from cooking the meatballs), add the Onion, Carrot, Garlic and fresh Cherry Tomatoes. Fry for about 10 minutes until the Tomatoes start to burst.
- 3 Now add the Tinned Tomatoes, Tomato Puree, and the Dried Oregano. Stir well and throw the Meatballs back in.
- 4 Let everything bubble away over a medium heat for 15 minutes and in the meantime, chop some fresh Basil and shred a little Cheese.
- 5 When the meatballs are done, turn-off the heat, stir through the fresh Basil and season with Salt and Pepper. Then cook the Fullgreen Cauli Rice.
- 6 Serve topped with saucy meatballs and shredded Cheese and Enjoy!
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