Chicken Meatballs with Cauliflower “Fried Rice”


Grabbed this from the Whole 30 book and modified it based on what I had on hand. Hate to even call it a recipe, it’s that simple!! 

Here it goes:


Chicken Meatballs:

1lb Bell and Evans Ground Chicken (original recipe called for thighs)

1 Egg, beaten

1/4 Onion, chopped

2tsp Fresh Herbs/1tsp Dried (I used Rosemary because that’s what is growing on the side of my house right now!)

Salt & Pepper 

Olive oil just coat the bottom of your pan.

Preheat oven to 350°

Mix all ingredients in a large bowl until incorporated.

Roll into Meatballs about the size of a Golf ball. I actually used a scoop. You should get around 12-15.

Heat oil in a large skillet over medium-high. When hot, add the meatballs in batches and cook about 30 seconds per side until browned all over.

Transfer the Meatballs to a parchment lined baking sheet and pop in the oven to finish cooking. (Internal temp should be 160°)

Rest for 5 minutes & Serve!



Cauliflower “Fried Rice”:

1 bag Frozen Riced Cauliflower (make sure no added sauce or salt) or you can rice your own fresh head of Cauliflower.

1/2 Onion, chopped (or just use the rest from meatball recipe above)

3-4 Carrots, chopped

Broccoli, chopped (fresh or frozen as much as makes you happy)

3tbs Coconut Aminos, Liquid Aminos or Low Sodium Soy Sauce

Salt & Pepper to taste

Olive oil for pan

Heat oil in large Saute pan

Add onion and cook until softened and translucent (3-5 minutes).

Add carrots and saute 2-3 more minutes.

Cauliflower Rice goes in next! Cook until heated through.

Stir in Aminos 1 tablespoon at a time and adjust to your taste.

Toss in broccoli at the end to just heat through.

Add any Salt/ Pepper to taste.

Scoop into serving bowl and devour!!


Frozen peas would be awesome in here as well. Add at the end and cook until just heated through. Adjust the vegetables to your quantity and liking!! There is no right or wrong way to make this!!


Hope you Enjoy this as much as I did!!


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