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Chicken Meatballs in Mushroom Sauce
with mashed cauliflower / red leaf and pear salad

Active: 55 Total: 55

We love the richness of slow-braised chicken pieces, so we were inspired to create this weeknight-friendly stand-in. Quick-cooking chicken meatballs and an herby mushroom sauce give this meal craveable flavors without the long cook time.

Proteins
Cuisines

Ingredients

Metric
Servings:
4
Chicken Meatballs in Mushroom Sauce:
  • Shallots - 1 clove , chopped
  • Garlic - 2 cloves , chopped
  • Mushrooms, cremini - 8 oz , sliced
  • Eggs - 1
  • Almond meal - 1/4 cup
  • Garlic powder - 1/2 tsp
  • Thyme, dried - 1/2 tsp + 1/2 tsp
  • Salt - 3/4 tsp
  • Black pepper - 1/4 tsp
  • Chicken, ground - 1 lb
  • Parchment or waxed paper - for prep
  • Parsley (opt) - 2 Tbsp , chopped
  • Stock, any type - 1 1/2 cups
  • Mustard, Dijon - 1 tsp
  • Bragg's / coconut aminos - 1 tsp
  • Oil, cooking - 1 Tbsp
  • Butter - 2 Tbsp
  • Arrowroot powder - 2 Tbsp
Mashed Cauliflower:
  • Cauliflower - 1 head , chopped into bite-sized pieces
  • Milk, any paleo-friendly type - 1/4 cup
  • Butter - 2 Tbsp
  • Garlic powder - 2 tsp
Red Leaf and Pear Salad:
  • Celery - 1 stalk , chopped
  • Vinegar, red wine - 2 Tbsp
  • Mustard, Dijon - 1 1/2 tsp
  • Honey - 1 tsp
  • Oil, olive - 2 Tbsp
  • Pears - 2 , sliced
  • Lettuce, red leaf - 5 oz (sub any type of lettuce)

Prep

  1.  Shallots / Garlic / CauliflowerCelery - (If prepping right before cooking, get cauliflower boiling before continuing with prep.) Prep as directed. Combine shallots and garlic together in one container. Store cauliflower and celery in their own separate containers. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together vinegar, mustard (portion for salad), and honey. Slowly add olive oil while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)

  3. Mushrooms - Prep as directed. (Can be done up to 3 days ahead)

  4. Make meatballs - In a large bowl, combine eggs, almond meal, garlic powder (portion for meatballs), first portion of thyme, salt, and pepper. Add ground chicken and mix well with hands until everything is incorporated. Roll into 1” / 2.5 cm balls. Ground chicken can be sticky, so place uncooked meatballs on a layer of parchment or waxed paper until ready to use. (Can be done 1 day ahead)

  5.  Parsley / Pears / Lettuce - Prep as directed.

  6. Make sauce base - Whisk together stock, mustard (portion for meatballs), and aminos.

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Make

  1. Fill a large pot with salted water and bring to a boil. Add cauliflower florets and boil until tender and easily pierced with a fork, 5 to 7 minutes. Drain cauliflower well and then return it to the pot. 

  2. While cauliflower is boiling, place a Dutch oven or deep saute pan over medium heat and add cooking oil. Add meatballs to heated oil and saute until well browned on all sides, 4 to 5 minutes (they do not need to be cooked through). Transfer to a plate and set aside.

  3. To cauliflower, add milk, butter (portion for the cauliflower), and garlic powder (portion for cauliflower). Using an immersion blenderpotato masher, or a fork, blend / mash the cauliflower until nearly smooth. Season to taste with some salt and pepper. 

  4. Return the Dutch oven to medium heat and add butter (portion for meatballs). When butter is melted and bubbly, stir in shallots and garlic and saute until tender and fragrant, 2 to 3 minutes.

  5. Fold in the mushrooms with a pinch of salt and continue to cook until mushrooms are tender and have released their liquid, 5 to 6 minutes.

  6. Sprinkle arrowroot powder and second portion of thyme over the mushrooms and stir until no white spots remain.

  7. Give the sauce base a stir and slowly pour it over the mushrooms. Stir well to break up any lumps. Return meatballs to the pan and bring to a gentle simmer. Reduce heat to medium-low and simmer until sauce is thickened and slightly reduced and meatballs are cooked through, 3 to 4 minutes. Taste and season with some salt and pepper, if needed. Sprinkle with chopped parsley (if using).

  8. Combine lettuce, celery, and pears in a serving bowl. Toss with vinaigrette until the salad is dressed to your liking.

  9. Serve meatballs over mashed cauliflower (or serve cauliflower on the side if you prefer) with sauce spooned over top. Enjoy salad on the side.


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