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Lightly sprinkle salt on your “zoodles” then set aside. Place your flour onto a small plate.
Carefully shape this mixture into 1-inch sized (or so) meatballs, then gently roll each ball into the flour, shaking off any excess flour.
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Low Carb Chicken Meatballs with Zoodles
The PERFECT quick weeknight comfort food!
Use YOUR favorite marinara sauce, because that’s where this dish gets a lot of its flavors!
When shopping for store-bought sauce:
I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but there shouldn’t be sugar on the ingredients list.
Marinara sauce should only contain just a few simple ingredients such as tomatoes, garlic, and herbs.
âž¡ï¸ Did you know:
Zucchini has quite an impressive nutritional scoreboard – from high levels of potassium, B-vitamins, dietary fiber, and antioxidants, all of which offer huge benefits to our overall health.
It’s shown that eating zucchini regularly in place of processed carbohydrates (such as pasta) can even help regulate our blood sugar levels, which can greatly benefit diabetics.
Eating zucchini several times per week can help us with our weight loss goals.
Zucchini is extremely low in calories but gives us the feeling of being full.
Therefore, it is a great way to satisfy our appetites without grabbing lots of empty calories or carbs.
Makes 4 servings
Ingredients:
- 1 1/2 lbs ground chicken or turkey
- 2 large zucchini, or 3-4 medium zucchini
- 1 (24 ounce) jar organic tomato-basil marinara sauce
- 1 yellow onion, very finely chopped
- 3-4 fresh garlic cloves, minced
- 2 tsp dried oregano
- 4 Tbsps gluten-free flour
- 2 Tbsps avocado oil
- sea salt and ground black pepper, to taste, about 1/4 teaspoon each
- a small handful of parsley, chopped to garnish
Instructions:
Using a spiralizer, create zucchini noodles. If you don’t have a spiralizer just run a vegetable peeler down the length of the zucchini to create thin ribbons/noodles.
Lightly sprinkle salt on your “zoodles” then set aside. Place your flour onto a small plate.
In a large bowl, combine ground meat, onion, garlic, and dried oregano. Season with a pinch of sea salt and pepper.
Using your clean hands, work to mix and combine ground meat and seasonings until all the ingredients are evenly combined.
Carefully shape this mixture into 1-inch sized (or so) meatballs, then gently roll each ball into the flour, shaking off any excess flour.
Heat oil in a large frying pan over medium heat. Carefully add your meatballs and cook for about 1-2 minutes on each side, or until nicely golden and almost cooked through.
Stir your tomato/marinara sauce into the hot meatball pan, then allow sauce to simmer for a few minutes until sauce starts to bubble.
Reduce the heat to low and simmer, stirring occasionally for about 4-5 minutes, while gently scraping the pan, and very gently turning meatballs to prevent anything from sticking.
In the meantime, blot your zucchini noodles of excess moisture with paper towels. The salt should have drawn out a bit of water from them, so gently pat them dry.
Once the meatballs are cooked through, add those zucchini noodles right into the pan, and toss to nicely coat the zoodles with your sauce, then cook for about 2 minutes, just until warmed.
Don’t cook zucchini noodles for too long or you’ll end up with very soggy noodles!
Garnish with chopped fresh parsley and serve immediately.
Enjoy!
â¤Rachel
Ingredients
- 1 1/2 lbs ground chicken or turkey
- 2 large zucchini, or 3-4 medium zucchini
- 1 (24 ounce) jar organic tomato-basil marinara sauce
- 1 yellow onion, very finely chopped
- 3-4 fresh garlic cloves, minced
- 2 tsps dried oregano
- 4 Tbsps gluten free flour
- 2 Tbsps avocado oil
- sea salt and ground black pepper, to taste, about 1/4 teaspoon each
- a small handful of parsley, chopped to garnish
Instructions
- Using a spiralizer, create zucchini noodles. If you don't have a spiralizer just run a vegetable peeler down the length of the zucchini to create thin ribbons/noodles.
- Lightly sprinkle salt on your "zoodles" then set aside.
- Place your flour onto a small plate.
- In a large bowl, combine ground meat, onion, garlic, and dried oregano. Season with a pinch of sea salt and pepper.
- Using your clean hands, work to mix and combine ground meat and seasonings until all the ingredients are evenly combined. Carefully shape this mixture into 1-inch sized (or so) meatballs, then gently roll each ball into the flour, shaking off any excess flour.
- Heat oil in a large frying pan over medium heat. Carefully add your meatballs and cook for about 1-2 minutes on each side, or until nicely golden and almost cooked through.
- Stir your tomato/marinara sauce into the hot meatball pan, then allow sauce to simmer for a few minutes until sauce starts to bubble.
- Reduce the heat to low and simmer, stirring occasionally for about 4-5 minutes, while gently scraping the pan, and very gently turning meatballs to prevent anything from sticking.
- In the meantime, blot your zucchini noodles of excess moisture with paper towels. The salt should have drawn out a bit of water from them, so gently pat them dry.
- Once the meatballs are cooked through, add those zucchini noodles right into the pan, and toss to nicely coat the zoodles with your sauce, then cook for about 2 minutes, just until warmed. Don't cook zucchini noodles for too long or you'll end up with very soggy noodles!
- Garnish with chopped fresh parsley and serve immediately.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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