Make every day a keto food holiday with recipes that taste great, look amazing and take just a few minutes out of your busy schedule.
These chicken meatballs are inspired by the classic Mediterranean delicacy and accompanied by cheesy zoodles, all made from scratch in less than 30 minutes.
We made our own minced chicken meat but feel free to get store-bought minced chicken as long as it’s not enriched with starch, potatoes or any type of carbs.
Chicken Meatballs with Zoodles
What you'll need for the Chicken Meatballs:
- 1 large Chicken Breast (skinless and boneless)
- 1 Egg
- 1 tablespoon Flaxseed
- 4 tablespoon Almond Flour
- 4 tablespoon Parmesan Cheese grated
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ cup extra virgin Olive Oil
What you'll need for the Zoodles (Zucchini Noodles):
- 1 large Zucchini
- 1 tablespoon Parmesan
- 1 tablespoon extra virgin Olive Oil
- ¼ teaspoon Salt
Now, let's get started!
How to Make Chicken Meatballs
First, process the chicken breast in a blender or food processor to get a minced meat consistency.
Next, add the egg, almond flour, parmesan cheese, salt and pepper to the minced chicken and knead until you get a dough.
Now you'll want to shape the mixture into bite-sized meatballs.
Once they're ready, heat the olive oil in a non-stick pan and sauté the meatballs, tossing to cook evenly.
How to Make Zucchini Noodles (Zoodles)
Once the meatballs are done, cut the edges off the zucchini and using a vegetable peeler cut long, thin strips lengthwise.
Heat one tablespoon of olive oil in a wide pan and sauté the zoodles for a minute.
Add the parmesan cheese and mix gently.
Finally, transfer the zoodles onto plates and add the chicken meatballs on top.
Serve hot!
Ingredients
For the Chicken Meatballs
- 1 large Chicken Breast skinless, boneless
- 1 Egg
- 1 tablespoon Flaxseed
- 4 tablespoon Almond Flour
- 4 tablespoon Parmesan Cheese grated
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ cup Olive Oil extra virgin
For the Zoodles
- 1 large Zucchini
- 1 tablespoon Parmesan
- 1 tablespoon Olive Oil extra virgin
- ¼ teaspoon Salt
Instructions
Starting with the Chicken Meatballs
- Process the chicken breast in a blender or food processor to get a minced meat consistency.
- Add the egg, almond flour, parmesan cheese, salt and pepper and knead to get a dough.
- Shape into bite-sized meatballs.
- Heat the olive oil in a non-stick pan and sauté the meatballs, tossing to cook evenly.
Make the Zoodles
- Cut the edges off the zucchini and using a vegetable peeler cut long, thin strips lengthwise.
- Heat one tablespoon of olive oil in a wide pan and sauté the zoodles for a minute. Add the parmesan and mix gently.
- Transfer the zoodles onto plates and add the chicken meatballs on top. Serve hot.
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