Ranch Buffalo Meatballs and Zoodles

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   1.

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   Preheat your oven to 400 F and spray a large rimmed baking sheet with cooking spray.

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   Set aside, 2.

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   Use a 5 or 7 mm julienne blade on a mandolin and slice zucchini lengthwise to make long noodles.

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   3.

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   Toss the zucchini noodles with a sprinkle of salt, and let them sit in a strainer over a bowl for 20-30 minutes.

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   Stir them around a few times while they drain.

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   4.

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   For the sauce: Combine the water and vegetable broth in a large pot and bring to a boil.

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    Once boiling, add the cauliflower and cover pot.

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    Boil until the cauliflower is tender, about 6-7 minutes.

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    Remove from heat and cover to keep warm.

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    Do not drain!

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    5.

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    In a large bowl, mix together the ground chicken, cheese, green onion, salt, minced garlic, oats, ranch dressing powder, a dash of pepper and the egg white.

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    Stir until evenly mixed.

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    6.

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    Roll the meat into balls (I like using a small 1 1/2 tablespoon sized cookie scoop) and place onto the prepared baking sheet.

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    Place into the oven and bake for 10-15 minutes, depending on how big your meatballs are.

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    7.

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    Now back to the sauce.

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    Heat the olive olive in a medium pan over medium heat and cook the garlic and onion until lightly golden brown.

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    Add the cooked garlic and onion into a large food processor or blender.

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    8.

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    Using a slotted spoon transfer the cauliflower into the blender and add in the salt, pinch of pepper and the milk.

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    Blend and then add 3-4 tablespoons of the cooking liquid until the sauce reaches desired consistency.

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    9.

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    Squeeze out the excess water from the zucchini noodles and divide between plates.

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    Top with cauliflower sauce, meatballs and drizzle with Buffalo sauce and extra green onions, if desired.

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    10.

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    Devour!

* Per serving · 4 servings · Values may vary.