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Chicken Meatballs with Lemon Sriracha Sauce and Cauliflower Rice Recipe

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4.1 from 79 reviews

This Chicken Meatballs Meal Prep recipe offers a flavorful, protein-packed dish featuring juicy chicken meatballs seasoned with Italian herbs and spices, served over nutritious cauliflower rice. Perfect for busy weeknights or meal prepping, the dish is cooked on the stovetop with a delicious buttery lemon Sriracha sauce that adds zest and a bit of heat. Ready in under 45 minutes, this meal is easy to prepare, wholesome, and great for healthy eating throughout the week.

Ingredients

Meatballs

  • 1 lb ground chicken
  • 1/2 cup cheddar cheese (shredded)
  • 4 cloves garlic (minced)
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp crushed red pepper flakes
  • Salt and black pepper (to taste)
  • 3 tbsp butter (divided)
  • 1/2 fresh lemon (juiced)
  • 1/2 cup chicken stock
  • 1 tbsp Sriracha sauce

Cauliflower Rice

  • 2 medium cauliflower heads (grated into rice)
  • 1 cup water (for steaming)

Garnish

  • Chopped parsley
  • Lemon slices

Instructions

  1. Prepare Cauliflower Rice. Grate the cauliflower heads or pulse cauliflower florets in a food processor to create rice-sized pieces. Place the cauliflower rice on a large plate, add 1 cup of water, and microwave on the highest setting for 5-7 minutes to steam it. Alternatively, steam cauliflower florets and then pulse in a food processor until rice consistency is achieved.
  2. Make the Meatball Mixture. In a large bowl, combine ground chicken, shredded cheddar cheese, minced garlic, Italian seasoning, paprika, onion powder, crushed red pepper flakes, salt, and black pepper. Use your hands to mix everything thoroughly until well incorporated.
  3. Form the Meatballs. Roll the mixture into 12 evenly-sized meatballs and set them aside on a plate.
  4. Cook the Meatballs. Heat a large skillet over medium-low heat. Add 2 tablespoons of butter and place the meatballs in the skillet. Cook for 8-10 minutes, turning the meatballs to brown all sides. While cooking, baste the meatballs with the melted butter to keep them moist and ensure they cook evenly through.
  5. Prepare the Sauce. Once the meatballs are browned and cooked through, add the remaining 1 tablespoon of butter to the skillet. Squeeze in the lemon juice and pour in the chicken stock and Sriracha sauce. Stir regularly and cook for another 4-5 minutes, allowing some of the liquid to evaporate and the sauce to thicken slightly.
  6. Assemble the Meal Prep. Divide the steamed cauliflower rice evenly among 4 food containers. Top each with 3 chicken meatballs, then spoon the buttery lemon Sriracha sauce over the meatballs and rice. Garnish with chopped parsley and lemon slices for freshness and presentation.
  7. Store and Serve. Seal the containers and store in the refrigerator for up to 3-4 days. Reheat in the microwave before eating for a quick, convenient meal.

Notes

  • You can substitute ground turkey for chicken if preferred.
  • Adjust the amount of Sriracha sauce based on your spice tolerance.
  • For a lower fat option, reduce butter slightly or use olive oil.
  • Steaming cauliflower rice in the microwave is the fastest method, but stovetop steaming or even sautéing lightly with oil can add extra flavor.
  • Make sure meatballs are cooked to an internal temperature of 165°F (74°C) for food safety.
  • This recipe is ideal for meal prep and can be refrigerated for up to 4 days.

Find it online: https://recipethrive.com/chicken-meatballs-with-lemon-sriracha-sauce-and-cauliflower-rice-recipe/