Chicken Mushroom Zucchini Meatballs
A delicious nutrient dense chicken meatball dish filled with zucchini and mushrooms served over spaghetti squash.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 4 1x
- Category: Main Dish
- Cuisine: Italian, Paleo, Gluten Free, Dairy Free
Ingredients
Scale
- 1 cup zucchini, coarsely chopped
- 1 cup mushrooms, coarsely chopped
- ¼ cup onion, chopped
- ½ cup parsley, coarsely chopped
- 3 medium cloves garlic, chopped
- 1 pound antibiotic free boneless skinless chicken breasts, cut into chunks
- ¼ cup blanched almond flour
- 1 large organic egg or 1 tablespoon ground flax seed soaked in 2 tablespoons water for 5 minutes
- ½ teaspoon Celtic sea salt
- ½ teaspoon ground pepper
- ¼ tsp red pepper flakes
- ½ teaspoon dried basil
- ¼ tsp dried thyme
- 24 ounces organic tomato sauce
Instructions
- Preheat oven to 400°
- In a food processor, pulse together the zucchini, mushrooms, onion, parsley and garlic until coarsely chopped.
- Add chicken, almond flour, egg, salt, pepper and herbs. Process until thoroughly combined. Since you can’t taste it here (you don’t want to eat raw chicken), if you find you need more or less seasonings make a note of it for next time.
- Using a 1 tablespoon scoop, scoop and roll the meatballs and place onto a parchment lined or oiled baking sheet.
- Bake meatballs for about 20 minutes until cooked through. They will be lightly brown.
- Heat tomato sauce and add cooked meatballs.
- Serve alone or over spaghetti squash, spiralized zucchini or quinoa pasta
Notes
Click here to learn how to cook spaghetti squash.
Nutrition information is for the meatballs only.