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5 from 1 vote

Chicken Meatballs with Zoodles

Prep Time10 mins
Cook Time15 mins
Course: Dinner
Cuisine: Mediterranean
Keyword: Chicken, Zoodles
Servings: 2
Calories: 933kcal
Author: Chelf


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


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.


Serving Size: 5 meatballs and ⅔ cup zoodles
Net Carbs: 6.0g


Calories: 933kcal | Carbohydrates: 9.6g | Protein: 57.4g | Fat: 76.3g | Saturated Fat: 16.6g | Cholesterol: 218mg | Sodium: 1806mg | Potassium: 873mg | Fiber: 3.6g | Sugar: 1.9g | Calcium: 537mg | Iron: 2mg