FROM 30/10'S KITCHEN...

Chicken Veggie Meatballs

with Pesto Zoodles

RECIPE SUMMARY

 

Chicken Veggie Meatballs

Makes 3 Servings: Counts towards 1 cup Vegetables, 1 tablespoon Oil, 1 Serving Dinner Meat

 

INGREDIENTS

Meatballs
 1 cup Zucchini, chopped
 ½ cup Parsley, coarsely chopped
 3 Garlic Cloves, minced
 1 Egg
 1 lb. Ground Chicken
 1 teaspoon Sea Salt
 ½ teaspoon Pepper
 ¼ teaspoon Chili Powder
Spinach Pesto
 2 cups Fresh Spinach
 1 cup Fresh Basil
 2 Cloves Garlic, minced
 2 tablespoons Olive Oil
 Sea Salt & Pepper, to taste
Zucchini Noodles
 2 cups Zucchini
 1 tablespoon Coconut Oil
 1 Clove of Garlic, minced
 Sea Salt, to taste
 Black Pepper, to taste

 

DIRECTIONS

1

Preheat the oven to 350°F.

2

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.

3

Drop Tablespoon size balls of the mixture onto a parchment paper-lined baking sheet. Bake for 23 to 28 minutes.

4

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.

5

Cut zucchini with a mandolin or zoodler into “noodles.”

6

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

Meatballs
 1 cup Zucchini, chopped
 ½ cup Parsley, coarsely chopped
 3 Garlic Cloves, minced
 1 Egg
 1 lb. Ground Chicken
 1 teaspoon Sea Salt
 ½ teaspoon Pepper
 ¼ teaspoon Chili Powder
Spinach Pesto
 2 cups Fresh Spinach
 1 cup Fresh Basil
 2 Cloves Garlic, minced
 2 tablespoons Olive Oil
 Sea Salt & Pepper, to taste
Zucchini Noodles
 2 cups Zucchini
 1 tablespoon Coconut Oil
 1 Clove of Garlic, minced
 Sea Salt, to taste
 Black Pepper, to taste

Directions

1

Preheat the oven to 350°F.

2

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.

3

Drop Tablespoon size balls of the mixture onto a parchment paper-lined baking sheet. Bake for 23 to 28 minutes.

4

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.

5

Cut zucchini with a mandolin or zoodler into “noodles.”

6

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!

Chicken Veggie Meatballs

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