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Light Almond Chicken Meatballs in Cauliflower Cream Sauce

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 -6


Chicken Meatballs

  • 1 1/2 pounds ground chicken I used a blend of thigh and breast
  • 1 egg
  • 1/4 cup ground almonds
  • 1/4 cup Italian breadcrumbs
  • 1/4 cup diced red onion
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon Almond Breeze Original Almondmilk more as needed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Cauliflower Cream Sauce

  • 4 cups cauliflower florets approx one small head of cauliflower
  • 2 tablespoons unsalted butter
  • 4 cloves of garlic finely minced
  • 1 cup Almond Breeze Original Almondmilk
  • 1/2 cup chicken broth
  • 4 ounces reduced fat cream cheese softened to room temperature
  • salt and black pepper to taste
  • 1 tablespoon fresh parsley garnish
  • Serve with rice or pasta


  • Preheat your oven to 400 degrees F.
  • In a large bowl, combine the ground chicken, egg, ground almonds, breadcrumbs, red onion, parsley, parmesan cheese, Almond Breeze Original Almondmilk, salt, and black pepper until fully combined. Using a 3 tablespoon-sized scoop, form the mixture into equal-sized balls. Place the meatballs on an oven-safe wire rack that has been placed on a baking sheet. Transfer the meatballs to the oven and bake until cooked through and brown, about 17-20 minutes.
  • While your meatballs are baking, prepare your cauliflower cream sauce. Bring a large pot of salted water to a boil, add the cauliflower and boil for about 10 minutes or until tender. Drain and transfer to a large blender.
  • Melt the butter in a large nonstick skillet set over medium heat. Add the garlic and cook until fragrant, about 2 minutes. Remove from heat and transfer the butter and garlic to the blender with the cauliflower. Also to the blender, add the Almond Breeze Original Almondmilk, chicken broth, and a dash of salt and black pepper. Blend for about 2-3 minutes or until very smooth. Pour the sauce back into the skillet, and turn the heat to low. Add the cream cheese and stir until melted, about 2 minutes. Season the sauce to taste with salt and black pepper. Keep warm over low heat.
  • When the meatballs are cooked through, remove them from heat and carefully transfer them to the skillet with the cauliflower sauce. Toss to coat. Cook for about 2 minutes and then remove from heat.
  • Sprinkle the almond chicken meatballs with fresh parsley and black pepper. Serve on top of rice or pasta and enjoy!