Chicken Veggie Meatballs with Pesto Zucchini “Noodles”

By á-1834

Ingredients

• Chicken Veggie Meatballs
• 1 cup zucchini, chopped (about 1 zucchini)
• 1 cup carrots, chopped (about 2 medium carrots)
• 1/2 cup parsley, coarsely chopped
• 3 medium garlic cloves, minced
• 1/4 cup blanched almond flour
• 1 egg
• 1 pound boneless skinless chicken breasts
• 1 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 1/4 teaspoon chili powder (optional)
• Paleo Spinach Pesto
• 2 cups fresh spinach
• 1 cup fresh basil
• 2 teaspoons garlic, minced
• 3 to 4 tablespoons olive oil
• Salt and pepper to taste
• Zucchini Noodles
• 1 to 2 large zucchini’s
• 1 tablespoons coconut oil
• 1 garlic clove, minced
• Salt and pepper to taste

Details

Servings 4
Adapted from multiplydelicious.com

Preparation

Step 1

Meatball Instructions:

Preheat oven to 350
In a food processor, pulse together the zucchini, carrots, parsley and garlic.
Add almond flour, egg, chicken and pulse.
Then add salt, pepper and chili powder and process until thoroughly combined.
Drop tablespoon size balls of the chicken mixture onto a parchment lined baking sheet.
Bake 23 to 28 minutes.

Paleo Spinach Pesto
In a food processor, add spinach, basil, garlic, salt and pepper. Turn food processor on and add olive oil while processing. Pulse until blended thoroughly. If you need to add more olive oil add 1 tablespoon at a time.

Zucchini Noodles
Cut zucchini with a mandoline into “noodles”.
In a skillet heat 1 tablespoons coconut oil, sauté zucchini with minced garlic and salt and pepper to taste until soft or resembles noodles. Toss noodles with spinach pesto and heat for about 1 minutes.