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 ground chicken or turkey
- ¼ cup blanched almond flour
- 1 large organic egg*
- 1/2 teaspoon Celtic sea salt
- 1/4 teaspoon ground pepper
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 24 ounces organic tomato sauce
Instructions
- Preheat oven to 400°. Line a sheet pan with parchment paper
- 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. Pulse until evenly 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.
- Measure out 1 heaping tablespoon of the mixture using a tablespoon or 1 tablespoon scoop, and roll the mixture between your hands. Place the meatballs on the parchment lined sheet pan.
- 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
If you don’t eat eggs, substitute 1 tablespoon ground flax seed soaked in 2 tablespoons water for 5 minutes
Click here to learn how to cook spaghetti squash.
Nutrition information is for the meatballs only.