Chicken Veggie Meatballs
Chicken Veggie Meatballs made with almond flour are the perfect gluten free, easy, & healthy dinner recipe! Loaded with delicious Italian flavors and parmesan cheese, you won’t even be able to taste the sneaky vegetables. Serve with a big bowl of pasta (gluten free if needed!) for ultimate enjoyment!
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 1 hour
- Yield: 16 Meatballs 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup chopped mushroom
- 3/4 cup chopped zucchini
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1/4 cup parmesan cheese
- 1/2 cup almond flour
- 1 1/2 cups marinara sauce
- 1 egg
- 2 tsp garlic powder
- 1 tsp Italian seasoning
- olive oil
- salt
- pepper
Instructions
- Start by finely chopping the onion, carrots, zucchini, and mushrooms.
- Add 2 tbsp olive oil to a pan over medium-high heat. Add the chopped vegetables, garlic powder, salt, and pepper. Sauté until soft and fragrant.
- Remove them from the heat and let cool slightly.
- In a large bowl combine the ground chicken, egg, parmesan cheese, almond flour, Italian seasoning, and sautéed vegetables.
- Roll the mixture into about 2 tbsp sized meatballs.
- Cover a nonstick pan with olive oil and place on medium to high heat. Once the oil is hot, add the meatballs to the pan. Once the first side is browned and crispy, flip and do the same to the other side. (If you have a big enough pan you can do all the meatballs at once, but if not just do two rounds!)
- Once browned on both sides, remove all the meatballs from the pan and lower the heat.
- Cover the pan with marinara sauce. This was about 1/2 a jar or 1 1/2 cups for me. Place all the meatballs back in the pan and cover. Let simmer for 15 minutes.
- Serve with pasta, more marinara sauce, and a generous sprinkle of parmesan cheese. Enjoy!!
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Find it online: https://wellnessbykay.com/chicken-veggie-meatballs/