Chipotle Chicken and Cauliflower Meatballs

Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 4 Servings


  • 1 cup riced cauliflower florets
  • 4 slices nitrate free bacon chopped
  • 1/2 cup chopped onion
  • 3 cloves garlic minced
  • 1 teaspoon chopped chipotle chili pepper in adobo sauce
  • 1 pound ground chicken
  • 1/2 cup chopped fresh cilantro
  • sea salt and freshly ground black pepper to taste
  • 8 ounces cabbage thinly sliced
  • 1 cup tomato sauce


  • In a large bowl, mix together the cauliflower through the salt and pepper and set aside.
  • In a crock cooker, place the cabbage in a single layer in the bottom. Scoop the ground chicken mixture into medium sized meatballs and place them on top of the cabbage.
  • Pour over the tomato sauce and cover. Cook on LOW for 4-6 hours, or until the meatballs are cooked through. Serve hot.
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