Chicken polpette alla marinara with cauliflower "rice"

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken polpette alla marinara with cauliflower "rice"

Chicken polpette alla marinara with cauliflower "rice"

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 450 Calories/Serving

25–40 Minutes

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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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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”
Chef's Tip
Before shaping and cooking the meatballs, you can test the seasoning of the meat mixture by cooking a tablespoon or so in a small frying pan with a bit of oil over medium-high heat on the stovetop. For easier handling, freeze the mixture for 10 minutes before shaping into balls. If making this dish for four people, cook the meatballs in two batches, adding more oil to the pan between batches if needed.

Make It Ahead
You can prepare the polpette and sauce (Steps 1 and 2) up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the polpette and sauce, adding 1 to 2 tablespoons water as needed to loosen the sauce, as you cook the cauliflower “rice” (Step 3).

Nutrition per serving

Calories 450, Total Fat 25g (32% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 470mg (20% DV), Total Carb. 29g (11% DV), Fiber 7g (25% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 29g
Contains: Eggs

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the polpette

  • Finely chop half the spinach; save the remaining spinach for another use.
  • Strip the parsley leaves from the stems; finely chop half the leaves and set aside the remaining whole leaves for garnish.
  • Cut a small corner from the ground chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, using a fork or whisk, blend the egg with the polpette spice blend, spinach, and chopped parsley. Add the chicken, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch polpette (meatballs).

2

Cook the polpette and sauce

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the polpette and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Stir in the marinara and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce to a simmer, cover, and cook, stirring once or twice, until the meatballs are cooked through, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper.
While the polpette and sauce cook, start the cauliflower “rice.”

3

Prep the onion; cook the cauliflower “rice”

  • Peel and finely chop enough onion to measure ½ cup [1 cup].
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the cauliflower “rice” to individual plates and top with the polpette and sauce. Garnish with the remaining parsley and serve.
Kids Can!
  • Divide the spinach in half.
  • Strip the parsley leaves.
  • Measure the onion.
  • Garnish with the parsley.
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