Chicken Polpette Alla Marinara with Cauliflower “Rice”
These main-course-worthy meatballs, seared and then simmered in our house-made marinara sauce and spooned over cauliflower “rice,” are a hit with kids and adults alike.
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Cooking tools:
- Skillet
- Stove
- Mixing bowl
- Whisk
- Fork
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Spatula
- Plate
Ingredients
- 3 ounces organic baby spinach or other leafy greens
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 10 ounces ground chicken
- 1 organic egg
- Sunbasket polpette spice blend (granulated garlic - onion powder - dried thyme - dried oregano)
- Sunbasket marinara (tomatoes - garlic - tomato paste - balsamic vinegar - EVOO - kosher salt - black pepper)
- 1 organic red onion
- 10 ounces organic cauliflower “rice”
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