Chicken Meatballs & Cauliflower Alfredo Spaghetti

Ingredients

• 1/2 kg chicken breast (minced) - صدور دجاج
• 1/2 cup zucchini (grated and dried well with kitchen towel) - كوسة
• 1/4 cup bell pepper (red and yellow) - فلفل ملون
• 1/4 cup parsley (minced) - بقدونس
• 3 tablespoon breadcrumbs - بقسماط
• 1 tablespoon mustard - مسطردة
• 1/2 teaspoon salt - ملح
• 1/2 teaspoon oregano - أوريجانو/ زعتر
• 1/2 teaspoon thyme - زعتر
• 1/2 teaspoon paprika - بابريكا / فلفل أحمر
• 1/2 teaspoon garlic powder - بودرة ثوم
• 1 drizzle vegetable oil - زيت نباتي
• 1 pack pasta (cooked spaghetti) - معكرونة
• For the sauce:
• 2 cup cauliflower (steamed) - قرنبيط
• 1/4 teaspoon garlic powder - بودرة ثوم
• 1/2 tablespoon salt - ملح
• 1 cup skimmed milk - لبن منزوع الدسم
• 1 cup chicken broth/stock - مرقة دجاج
• 1/2 cup mozzarella cheese (shredded) - جبن موتزاريلا
• 4 tablespoon cream cheese - جبن كريمى
• 2 teaspoon soy sauce - صوص الصويا
• 1 teaspoon oregano - أوريجانو/ زعتر

Step by step

1. To prepare the meatballs, mix chicken with zucchini, parsley and bell pepper. Add the all seasoning ingredients and mix until well-combined.
2. Use your hands to make meatballs and refrigerate for 30 minutes.
3. Line a baking sheet with parchment paper and brush with vegetable oil. Arrange the meatballs on the tray and bake (covered with foil) at 200C for 20 minutes or until cooked through.
4. Arrange the meatballs over the cooked spaghetti.
5. To prepare the Cauliflower Alfredo sauce, blend the steamed cauliflower with milk and cream cheese in a food processor.
6. Stir in hot chicken broth, mozzarella, soy sauce, salt and oregano. Mix until well- combined. Serve the sauce over the meatballs and spaghetti.