Meatballs

• 1 lb ground chicken
• 1 egg, beaten
• 2 cloves garlic
• 1/2 C panko
• 1/4 C parmesan cheese, grated
• 1/2 t onion powder
• salt
• pepper
• 1/4 t paprika

sauce:

• 2T butter
• 2 cloves garlic
• 1 t Italian seasoning
• 1/8 t red pepper flakes
• 1/2 C sun-dried tomatoes, drained
• 1 T lemon juice
• 3/4 C chicken broth
• 1/2 C milk
• 1/2 C parmesan cheese, grated
• 1/4 C basil leaves, roughly chopped

To serve:

• spinach
• 4 C cauliflower rice

1. Preheat oven to 400. Line a baking sheet with baking paper.
2. Combine all ingredients for meatballs. Form 1" balls. Place on baking sheet.
3. Bake for 18 minutes. Remove from oven.
4. In a large skillet, melt butter over medium heat.
5. Add garlic, Italian seasoning, red pepper flakes, and sun-dried tomatoes. Cook over medium heat, stirring often for 2 minutes.
6. Add lemon juice and cook additional 2 minutes. Add broth and slowly add the milk and parmesan cheese. Whisk until well combined.
7. Add meatballs, cook until heated through and sauce is thickened, stirring occasionally. You can add 1/2 t cornstarch in small amount of water if needed. Stir in basil.
8. Serve over bed of spinach with scoop of cauliflower rice.