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!