Sorry everyone for being missing in action.  I’ve had a little head cold, thanks to my little munchkins.  Still have it but hoping I’m on the tail end of it.  Yesterday I finally I had a spike of energy and got back into the kitchen and I went a little crazy preparing meals for the week.  And of course, Paleo meals.  It also helped that I got a really cool new kitchen tool.  I finally broke down and got the OXO Stainless Steel Mandoline and I’m in love.  It’s one of those things where I wonder what I did without it….well I know what I did but seriously it was so much fun to use.  Be prepared for recipes to come using my new fun kitchen tool.  Like these zucchini noodles, without my mandoline I couldn’t have made these delicious zucchini noodles.  I’m sure I will making more soon too.  Now with the Paleo “diet” you can’t have grains, pastas, etc.  Not even gluten-free pasta.  And what’s a meatball without “noodles”.  At least that’s what my pasta loving husband had to say when I told him what was on the menu to make yesterday.  He was very intrigued as to how I was going to pull this dish off.  And of course, what the meatballs were going to taste like too.  After all, veggies in a meatball?  My response, a mom’s attempt to get veggies in her child’s belly.  Which brings me to this, the true test on the meatballs were my little ones.  And even though they are twins they have totally different taste buds.  One is willing to try anything and eat pretty much anything.  Even last week while I was eating asparagus she asked if she could have some.  Inside I was jumping up and down when I heard those words come out of her mouth.  Of course you can have some!  Ha!  Now when it comes to the other child, she is officially my picky child.  Not sure what has happen but in the past 6 months if it’s not a specific fruit or grain it takes a little more “persuading” for her to eat it.  I was determined with these meatballs to surprise the whole family especially since my goal is to have the family completely Paleo.  At least the little ones.  When all was done and fresh out of the oven and skillet 3 out of 4 people loved this dish and gave it a thumbs up.  However, the little munchkin who I mentioned was my picky eater was still on the fence.  She tried it at least.  I got that far, but that was it.  Don’t worry though, I plan to attempt again.  Don’t they say to keep trying things?  Well, this mom isn’t giving up quite yet.  And the skeptic husband that loves pasta, loved this dish so I made some headway.  Now I’m off to attempt more Paleo recipes so be prepared my friends.  And I’m telling you, you will be surprised how easy and delicious it can be.

See you back here soon!

Chicken Veggie Meatballs with Pesto Zucchini “Noodles”

Print Recipe

Chicken Veggie Meatballs

1 cup zucchini, chopped (about 1 zucchini)

1 cup carrots, chopped (about 2 medium carrots)

½ cup parsley, coarsely chopped

3 medium garlic cloves, minced

¼ cup blanched almond flour

1 egg

1 pound boneless skinless chicken breasts

1 teaspoon sea salt

½ teaspoon ground pepper

¼ teaspoon chili powder (optional)


Preheat oven to 350

In a food processor, pulse together the zucchini, carrots, parsley and garlic.

Add almond flour, egg, chicken and pulse.

Then add salt, pepper and chili powder and process until thoroughly combined.

Drop tablespoon size balls of the chicken mixture onto a parchment lined baking sheet.

Bake 23 to 28 minutes.

Paleo Spinach Pesto

2 cups fresh spinach

1 cup fresh basil

2 teaspoons garlic, minced

3 to 4 tablespoons olive oil

Salt and pepper to taste

In a food processor, add spinach, basil, garlic, salt and pepper.  Turn food processor on and add olive oil while processing.  Pulse until blended thoroughly.  If you need to add more olive oil add 1 tablespoon at a time.

Zucchini Noodles

1 to 2 large zucchini’s

1 tablespoons coconut oil

1 garlic clove, minced

Salt and pepper to taste

Cut zucchini with a mandoline into “noodles”.

In a skillet heat 1 tablespoons coconut oil, sauté zucchini with minced garlic and salt and pepper to taste until soft or resembles noodles.  Toss noodles with spinach pesto and heat for about 1 minutes.

To serve: Add zucchini noodles to plate and top with meatballs.  Enjoy!

Meatball recipe adapted from Elana’s Pantry who adapted it from The Spunky Coconut Cookbook

Tagged with →  

34 Responses to Chicken Veggie Meatballs with Pesto Zucchini “Noodles”

  1. Katrina says:

    Those zucchini noodles sound so tasty! Great idea. Also, hope you feel better soon!

  2. […] 15, 2011 by The Foodee Chicken Veggie Meatballs with Pesto Zucchini Noodles Multiply […]

  3. […] via Multiply Delcious August 16, 2011 By Eric Bauman Leave a Comment Filed Under: Featured, Main Dishes, Recipes […]

  4. […] 11.08.16 Chicken Veggie Meatballs with Pesto Zucchini Noodles Multiply […]

  5. christina nichols says:

    I made this for dinner tonight. Sadly my family did not like it. Oh well its good to try new things..

  6. […] 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! […]

  7. Julia says:

    I love this paleo recipe!!!!

  8. Marsha says:

    How would you suggest to cut the noodles without a mandolin?
    Thanks in advance for any tips

  9. MDelicious says:

    Hi Marsha,
    You could cut in small strips with a knife, it may take a little more time. Depending on your food processor and the blades available you could possibly use too. Hope this helps. Good luck.

  10. […] add in sundried tomato and you have a pretty spectacular pesto in my opinion.  I usually make a spinach pestobut I think my new favorite is this sundried tomato pesto.  The tomatoes add a slight sweetness to […]

  11. Dalila says:

    I just made this and it was AMAZING! My husband kept telling me how yummy it was. Thank you so much!!

  12. 2boys2joys says:

    This recipe was AMAZING!! We made it for dinner tonight. I also made spaghetti sauce and mixed it in with the zucchini. YUM!! Thanks for the recipe!! 😀

  13. […] Chicken Veggie Meatballs with Pesto Zucchini Noodles by Katey […]

  14. Camille says:

    Ok, so I just made this last night but made adjustments and it was AMAZING! Had to share.

    Since I have no mandolin or food processor – I made certain adjustments. Instead of making a pesto, I actually just chopped up basil and added it to the meatballs. DELISH!

    Also, I ended up using a regular veggie peeler to make my zucchini noodles.

    Cut up a lemon and squeezed lemon juice over the finished product.


  15. […] Lunch: Tuna White Bean Salad with  Paleo Spinach Pesto […]

  16. […] Pesto Bacon Wrapped Meatloaf Rounds (using Paleo Spinach Pesto instead of what recipe calls […]

  17. […] Chicken Meatballs with Pesto Zucchini […]

  18. Kt says:

    Wow, all I can say is looking at allllll your paleo recipes makes me feel like I’ve died and went to heaven! I’ve been wanting to find recipes like this to help me loose weight, be healthier, and well, they just look yummy. Thanks for posting this, and your pictures are BEAUTIFUL!

  19. […] Chicken Veggie Meatballs with Pesto Zucchini “Noodles” […]

  20. Melissa says:

    This looks great! About how many people does this serve? If I wanted it to last for two meals with me and my husband, would I need to double it? Thanks!

  21. Sheri says:

    This was fantastic! Made it tonight.

  22. TK says:

    What kind of mandoline- will any one do? I have to purchase and purchase on a budget-please advise.

  23. MDelicious says:

    Hi TK,

    Any mandoline should do. I actually prefer the cheap one I purchased from Sur la Table over the big one my mom gave me. :) You can also cut strips up using your knife but I’m all about saving time so I love the mandoline for that reason.

  24. Bridget says:

    So, stupid question.
    The chicken you add in is raw right? Or are you supposed to cook it before it goes into the processor?

  25. MDelicious says:

    Hi Bridget,
    It is raw and you do put it into the processor before cooking. :)

  26. Terri says:

    Thoroughly enjoyed the zucchini noodles and pesto. But the chicken was too dry and not very flavorful. After research, I understand adding sundried tomatoes to chicken will help keep them moist. And I will add some more spices for added flavor. But wow!!! Thanks for a great idea!!!

  27. Caleb says:

    How many does this recipe serve? I’m planning on making it tonight!

  28. Cindy says:

    I don’t have food processor, can I use blender or Emerson wand to purée/mix together??
    Thank you for any suggestions

  29. Dawn says:

    Delicious! I made this tonight – following a low FODMAP diet. I will make this again, thanks!

  30. Liz P says:

    Wow, this was so yummy. The meatballs were so flavorful, and the pesto was great too, and perfect for AIP. What a great recipe. All of your recipes we have tried have been absolutely delicious. Thank you!

  31. danis says:

    These meatballs with noodles looks so tasty. Already add it to my list :)

  32. […] Pssst: I put this pesto on zucchini noodles last week and it was delish! For those of you who asked for the recipe, here it is: Chicken Veggie Meatballs with Pesto Zucchini “Noodles.” […]

  33. […] this week… Monday- Pesto Zucchini “Noodles” with Meatballs Source: via Jane on […]

Leave a Reply

Your email address will not be published. Required fields are marked *