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Chicken Veggie Meatballs with Pesto Zucchini Noodles

For Chicken Veggie Meatballs:

1 cup zucchini, chopped (about 1 zucchini)

1 cup carrots, chopped (about 2 medium carrots)

½ cup parsley, coarsely chopped

3 medium garlic cloves, minced

¼ cup blanched almond flour

1 egg

1 pound boneless skinless chicken breasts

1 teaspoon sea salt

½ teaspoon ground pepper

¼ teaspoon chili powder (optional)


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.


For 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


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.


For Zucchini Noodles:

1 to 2 large zucchini’s

1 tablespoons coconut oil

1 garlic clove, minced

Salt and pepper to taste


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.


To serve: Add zucchini noodles to plate and top with meatballs.  Enjoy!