Substitute cauliflower rice in this classic italian dish to make it bariatric friendly!
Ingredients
Directions
Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
Meanwhile, add the turkey, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl.
Mix with a fork or clean hands until combined.
Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet.
Heat the broiler to high and set an oven rack 6 to 8 inches from the heat.
Broil the meatballs until brown.
Add the cauliflower to the boiling broth and cook over medium heat 5 minutes.
Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally.
Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt.
Season with salt and pepper to taste.
Ingredients
Directions
Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
Meanwhile, add the turkey, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl.
Mix with a fork or clean hands until combined.
Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet.
Heat the broiler to high and set an oven rack 6 to 8 inches from the heat.
Broil the meatballs until brown.
Add the cauliflower to the boiling broth and cook over medium heat 5 minutes.
Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally.
Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt.
Season with salt and pepper to taste.