I’m really excited about today, not only because this recipe is hands-down my favorite meatball recipe to date, but because our Brand & Community Manager, Meaghan, goes from part-time to full-time, officially today!
I’ve been waiting for this moment for so long and I’m probably doing a happy dance somewhere in my apartment right now, as this posts. Or, sipping coffee, trying to wake up. Either or….
Meaghan is amazing. If you’ve ordered an Inspiralizer, you may have heard from her – she heads up our Customer Service effort. Otherwise, she works on a lot of fun projects with me and comes up with many of the fun ideas you see on our social channels!
Also, she totally owns our @theinspiralizer Instagram handle.
She’s the sweetest and a total worker bee. Now, she’s all ours here at Inspiralized! I can’t wait to use her skills to their full potential and bring some fancy new content your way.
You’ll probably first notice more engaging Periscope videos (our username is Inspiralized) but other than that, just stay tuned!
Now for this recipe: I’m in a “can’t stop, won’t stop” state of mind right now with the spiralized sweet potatoes. They’re quickly becoming my favorite vegetable to spiralize!
like I said, it’s my favorite meatball recipe to date. Why? The combo of the cauliflower alfredo with the sweet potatoes is SO good. I really couldn’t find a better adjective, because the combo of flavors happening in this recipe are just solid. Really good.
These pictures may display it as a skillet dish, but it doesn’t necessarily have to come out that way – the recipes call for you to transfer the noodles into a serving bowl and top with meatballs and then the alfredo sauce.
I just decided last minute, for presentation purposes, to keep it in the skillet. Pretty, right?
However you choose to plate/serve this, it’s going to be a home run! Just note that it can be time consuming, so just make sure you prep every little ingredient before starting and then it’ll go very smoothly.
I’m actually thinking of doing a video on my top tips for becoming a Zen cook! The first tip? Prep, prep, prep.
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 9 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Paleo Cauliflower Alfredo with Gluten-Free Chicken Meatballs and Sweet Potato Noodles
- For the meatballs:
- 1 pound lean ground chicken
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 tablespoon freshly chopped parsley
- salt and pepper to taste
- For the alfredo:
- Half the florets from medium cauliflower
- 1 teaspoon extra virgin olive oil
- 1 medium garlic clove minced
- 1 tablespoon minced shallots
- 1 cup chicken broth
- 3/4 tablespoons nutritional yeast
- 1/4 teaspoon Dijon mustard
- 2 teaspoons fresh lemon juice
- salt and pepper
- For the pasta:
- 1 tablespoon extra virgin olive oil
- 3 large sweet potatoes peeled, Blade D, noodles trimmed
- salt and pepper to taste
- 2 tablespoons minced parsley to garnish
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
- Make the meatballs: combine all of the meatball ingredients into a large mixing bowl and stir together. Then, shape the meat mixture into golf ball sized meatballs, about 8. Place on the baking sheet and bake for 15-18 minutes or until juices run clear and meat is cooked through.
- Meanwhile, make the sauce: Place the cauliflower florets in a large pot and cover with salted water. Bring to a boil over high heat, then lower the heat to medium and cook for five to seven minutes or until easily pierced with a fork. Remove the cauliflower with a slotted spoon.
- Heat the one teaspoon of olive oil in a medium nonstick skillet over medium heat. When the oil is shimmering, add one garlic clove and cook for 30 seconds or until fragrant. Add the shallots and cook for two to three minutes or until translucent. Transfer to a high-speed blender or large food processor, and add the cauliflower, the broth, nutritional yeast, mustard and lemon juice. Generously season with salt and pepper and blend the sauce until creamy, about one minute. Set aside.
- Prepare the pasta: place a large skillet over medium heat and add in the olive oil. Season with salt and pepper and cook for 7 minutes or until cooked to your preference.
- While pasta cooks, place a small pot over heat and pour in the cauliflower alfredo. Cook until heated and then let simmer until sweet potato noodles are ready.
- When pasta and meatballs are done, transfer the sweet potato noodles to a serving bowl, top with meatballs and pour over the cauliflower alfredo. Garnish with parsley.