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Chicken Meatballs with Zoodles
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