Chicken Meatballs with Cauliflower Mash, Greens and GOOD BONES Gravy - Monica Yates
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Chicken Meatballs with Cauliflower Mash, Greens and GOOD BONES Gravy

BY Monica Yates

I am VERY sure that this dish wouldn’t be the same without the incredible GOOD BONES gravy. I love gravy, but the effort of making it is wayyyyy too much for me to bear. Even after roasting a chicken, I’m like uggghhhh I want gravy, but cannot be f**ed making it. HOWEVER Undivided Food Co. now have their very own GRAVY that is made using their delicious bone broth and of course, it is super healthy! There is nothing bad in the ingredients what so ever, and it is super healing for your gut and skin! PERFECTION!

This dish is so comforting and just what I needed in my luteal phase as it is often during the time leading up and during your period, that you will feel like comforting foods. Plus, it was super relaxing and chill to make which was perfect because I didn’t feel like slaving over some cray-cray style dinner with a million ingredients.

Chicken Meatballs:

400g Organic chicken mince

1 small red onion, finely diced

1/2 cup fresh flat-leaf parsley, finely diced

2 cloves of garlic, crushed (or I actually used about a tablespoon of Mingle Garlic and Herb Seasoning)

1 egg

1 Tbsp coconut oil

2 bunches of fat asparagus, woody ends removed

2 bunches of broccolini, woody ends removed

1/2 large head of cauliflower, cut into small florets

2 Tbsp olive oil

salt and pepper

1 bag of GOOD BONES GRAVY (they currently deliver to Sydney, however you can buy online from Organic Meat Online (delivering Australia Wide), Lettuce Deliver or Doorstep Organics for delivery straight to your door or purchase in-store today from one of our stockists near you!)

  1. Preheat the oven to 180c and line a baking tray.
  2. Combine all the ingredients for the meatballs in a bowl and mix well using your hands. Shape into medium sized balls and place on the baking tray. Spray with coconut oil or olive oil and bake for 20 minutes or until golden.
  3. Meanwhile, steam the cauliflower florets in a double boiler until very soft
  4. While the cauliflower and meatballs are cooking, saute the asparagus in the coconut oil over medium heat until starting to get tender (about 5 minutes) and then add the broccolini and cover and cook for a further 10 minutes over medium heat.
  5. Transfer the cauliflower to a tall cycler jug that comes with a handheld stick blender. Using the handheld stick blender, blend the florets with the olive oil and season with salt and pepper
  6. In a small pot, warm up 1 bag of GOOD BONES GRAVY
  7. To serve, place half the greens on each plate and half the cauliflower mash. Top with the meatballs and gravy. Season with salt and pepper and enjoy!

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