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Cauliflower Mash & Roasted Red Pepper Chicken meatballs with Sauteed Garlic Spinach

Creamy “mashed” cauliflower and roasted red pepper chicken meatballs with sauteed spinach is as delicious as it sounds. This roasted red pepper sauce is perfect paired with chicken meatballs… salty, creamy, tangy with a hint of heat! Now for the “mashed” cauliflower I assure you it will become a staple in your meals preps! It leaves you satisfied and not wondering where the potatoes are at. The most important tip when making cauliflower mash is to squeeze out as much excess water as you can, once you have that covered you’re pretty much good to go. No meal is complete with out a side of greens, spinach is a must! And of course this meal is low cal, approximately 270 cals per serving.



[ingredients title=”Creamy “Mashed” Cauliflower Ingredients”]

  • 720 g cauliflower (180 cals)
  • 30 g sour cream (60 cals)
  • 11 g unsalted butter (79 cals)
  • 10 g cream cheese (34 cals)
  •  5 g Dijon mustard (6 cals)
  • 3 g  onion powder (4 cals)
  • 3 g tsp garlic powder (4 cals)
  • 5 g hot sauce (3 cals)
  • salt and black pepper to taste (2 cals)
  •  6 g finely chopped chive (4 cals)

TOTAL Kcal- 372


[ingredients title=”Roasted Red Pepper Chicken Meatballs Ingredients”]

  • 10 oz ground chicken (340 cals)
  • 364 g mushrooms, finely chopped (91 cals)
  • 25 g garlic, finely minced (20 cals)
  • 50 g onions, chopped (20 cals)
  • 175 g roasted red pepper (30 cals)
  • 28 g cream cheese (100 cals)
  • 5 g Worcestershire sauce (5 cals)
  • 3 g smoked paprika (3 cals)
  • salt & black pepper to taste (2 cals)
  • 5 g red chili flakes (6 cals)

TOTAL Kcal- 617


[ingredients title=”Sauteed Garlic Spinach”]

  • 120 g spinach (25 cals)
  • 10 g garlic finely minced (15 cals)
  • 5 g oil (40 cals)
  • Salt & Black pepper to taste (2 cals)

TOTAL Kcal- 82




[directions title=”Mashed Cauliflower Directions”]

  1. Cut cauliflower into small florets and steam(25 mins) until extremely tender. Allow cauliflower to cool for several minutes, before squeezing out the excess water from it using a cheese cloth. Place dried cauliflower into a food processor along with butter, sour cream, salt, black pepper, onion & garlic powder, hot sauce, chives, Dijon mustard and process until smooth and creamy.


[directions title=”Roasted Red Pepper Chicken Meatballs Directions”]

  1. Prepare chicken balls by first sauteing mushrooms and half of the garlic and onions until soft. While the mushrooms are cooking season the ground chicken with salt, black pepper, Worcestershire sauce, and set aside. Add cooled mushrooms to the seasoned ground chicken and roll into balls 12 equal balls. Bake on a lined and greased baking tray at 350°F for 15- 20 mins.
    While the balls are baking get started on the sauce by sauteing the remaining onions, garlic and chili flakes for 2-3 mins in oil. In the mean time add the roasted red peppers with a 1/4 cup of water into a blender and pulse until smooth. Add blended roasted red pepper into the pot and along with salt and black pepper. Simmer for 3-4 mins and then add the cream cheese and parsley stir and simmer for 5 mins covered and then another 5 mins uncovered. Add cooked meat balls into the pot and coat chicken balls with the sauce.


[directions title=” Sauteed Garlic Spinach Directions”]

  1. In a large skillet heat oil along with garlic and saute for 2-3 mins. Add spinach and let it saute until completely cooked down, add salt and black pepper and serve.



Leave a comment

  1. This looks so good! Question: in the meatball directions, you mention adding the “remaining” onions, garlic, and mushrooms, but you don’t say how much to reserve for the sauce, as far as I could see. Would you specify so I can try this out?

    1. Sorry about that, we updated it’s basically half and half of the onions and garlic! All the mushrooms go in the meatballs though!

      1. Perfect, thank you! Making the meatballs again tonight. They are soooooo good.

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