Chicken Pesto Meatballs

Created by Kimberly Smith

Makes 18 large meatballs

Ingredients:

2 pounds ground chicken
1C fresh pesto
1/2 onion, minced
3 cloves garlic, minced
3/4 C almond flour
1tsp salt
1tsp pepper

Directions:

Preheat oven to 450 degrees.

Mix all ingredients in medium sized bowl. Using a scoop, form meatballs into the size of a golf ball. Place on lined baking sheet.

Bake meatballs for 15 minutes. Then turn oven to broil and broil for another 2 minutes or until the tops of the meatballs are browned.

Pesto
1 big bunch of basil
1/2 C pine nuts
2 cloves garlic
Squeeze of lemon
Salt to taste
About 1/2 C EVOO

Directions:

To make the pesto, place all garlic and basil in the food processor or blender. Pulse a few times until basil is rough chopped. Add Pine nuts and sale, pulse again until you have a fine shop. Begin drizzling the olive oil to the mixture until it is the consistency you want.  Add a squeeze of lemon and stir.

Putting it together

Meatballs and Sauce: Add you spaghetti sauce, meatballs and a couple tablespoons of water to saucepan.  Add 1-2 T pesto. Cook over medium heat for 15-20 minutes, reduce heat to medium-low if it starts bubbling too much.

For the Zucchini noodles: Place large skillet on stove and turn the heat to medium-high.  Add 2 T EVOO. Let the oil heat for 30 seconds then add the zucchini noodles. Using tongs, move the zucchini to warm through.  It should only take about 4-5 minutes to heat the zucchini. You don’t want overcook or they will be too soft.  Add Salt and pepper.

Whole30, Paleo, Keto, Low Carb, Dairy Free, Gluten Free