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Chicken Meatballs and Pesto Zucchini “Noodles” August 20, 2011

Filed under: "Pasta",Chicken,Italian — fitandfresh @ 9:25 pm
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So I recently bought a mandolin slicer so I could make some yummy “veggie” noodles for when spaghetti squash is out of season. This was my first attempt at making “noodles” and I had a blast! I used the thin julienne blade to make these noodles. Inspiration for this recipe was from Multiple Delicious!

Chicken Veggie Meatballs


  • 1 medium zucchini, chopped
  • 6 baby carrots, chopped
  • A handful fresh parsley, coarsely chopped
  • 4 garlic cloves, minced
  • 1 lb chicken breast, chopped into small pieces
  • ¼ cup almond flour
  • 1 egg
  •  Chili powder, salt, and pepper to taste


Preheat oven to 350 degrees. In a food processor, pulse together the zucchini, carrots, parsley and garlic. Add almond flour, egg, and chicken; continue to pulse until chicken is ground up and vegetables are mixed well with meat. Season with salt, pepper, and chili powder. Form into meatballs with a 1 to 1 ½ inch diameter and place onto baking sheet. Bake approximately 25 minutes or until cooked through. You could also use ground chicken or turkey and make meatballs much faster.

Zucchini Noodles


  • 2 large zucchini
  • 1 tbsp coconut oil
  • Salt and pepper to taste


Cut zucchini with a mandolin using a julienne blade into “noodles”. In a skillet heat oil and sauté zucchini, adding salt and pepper to taste until slightly soft and “noodley-like.”

Spinach Pesto


  • 1 cup fresh spinach
  • 1 cup fresh basil
  • 2-4 cloves garlic, minced
  • 4 tablespoons olive oil
  • Salt and pepper to taste


In a food processor, add spinach, basil, garlic, salt and pepper.  Blend until leaves are a finely ground up, then add in olive oil slowly or a few tablespoons at a time until you get the consistency you want.


One Response to “Chicken Meatballs and Pesto Zucchini “Noodles””

  1. […] 26. Chicken Meatballs and Pesto Zucchini Noodles […]

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