with Pesto Zoodles
RECIPE SUMMARY
Chicken Veggie Meatballs
Makes 3 Servings: Counts towards 1 cup Vegetables, 1 tablespoon Oil, 1 Serving Dinner Meat
INGREDIENTS
DIRECTIONS
Preheat the oven to 350°F.
In a food processor, pulse together the zucchini, parsley and garlic for the meatballs. Add the egg and chicken and pulse. Add salt, pepper and chili powder and process until thoroughly combined.
Drop Tablespoon size balls of the mixture onto a parchment paper-lined baking sheet. Bake for 23 to 28 minutes.
For the pesto, add the spinach, basil, garlic, salt and pepper to a food processor and add olive oil while processing. Pulse until blended thoroughly. If needed, add more olive oil 1 tablespoon at a time.
Cut zucchini with a mandolin or zoodler into “noodles.”
Heat 1 tablespoon of coconut oil in a skillet and saute 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 minute. Serve on a plate and top with meatballs. Enjoy!
Ingredients
Directions
Preheat the oven to 350°F.
In a food processor, pulse together the zucchini, parsley and garlic for the meatballs. Add the egg and chicken and pulse. Add salt, pepper and chili powder and process until thoroughly combined.
Drop Tablespoon size balls of the mixture onto a parchment paper-lined baking sheet. Bake for 23 to 28 minutes.
For the pesto, add the spinach, basil, garlic, salt and pepper to a food processor and add olive oil while processing. Pulse until blended thoroughly. If needed, add more olive oil 1 tablespoon at a time.
Cut zucchini with a mandolin or zoodler into “noodles.”
Heat 1 tablespoon of coconut oil in a skillet and saute 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 minute. Serve on a plate and top with meatballs. Enjoy!