Red Meat Allergy Friendly Garlic-Herb Chicken Meatballs over Zucchini Noodles
Total time45 min
Prep time20 min
Cook time25 min
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground chicken
- ¼ cup almond flour
- 1 large egg
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh basil, finely chopped
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
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For the zucchini noodles
- 4 medium zucchini (about 2 lb total), spiralized into noodles
- 2 cloves garlic, thinly sliced
- 1 tbsp apple cider vinegar
- ¼ cup chicken broth
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground chicken, almond flour, egg, minced garlic, parsley, basil, oregano, salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.
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