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Baked Chicken Meatballs with Zucchini Pasta

by on October 4, 2010 in Gluten-Free, Special Dietary Needs October 4, 2010 Gluten-FreeSpecial Dietary Needs
See post on elanaspantry’s site!
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Level: Easy

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Description

Serve these meatballs over (gluten free) homemade Zucchini Noodles and my Tomato Sauce recipe from The Gluten-Free Almond Flour Cookbook, though you can serve them over anything you like!

Ingredients

  • 1 cup Zucchini, Chopped (about 1 Zucchini)
  • 1 cup Carrots, Chopped (about 2 Carrots)
  • ½ cups Parsley, Coarsely Chopped
  • 3 cloves Garlic, Medium Sized
  • ¼ cups Blanched Almond Flour
  • 1 whole Egg
  • 1 pound Boneless, Skinless Chicken Breasts
  • 1 teaspoon Celtic Sea Salt
  • ½ teaspoons Ground Pepper
  • ¼ teaspoons Chili Powder

Preparation

Preheat oven to 350°.

In a food processor, pulse together the zucchini, carrots, parsley and garlic. Add almond flour, egg, and chicken. Then add salt, pepper and chili powder and process until thoroughly combined.

Drop tablespoon-sized balls of the chicken mixture onto a parchment-lined baking sheet. Bake meatballs for 20 to 25 minutes.

Serve.

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