Chicken Veggie Meatballs With Pesto Recipe

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A healthier and veggie-packed meatball, great as an appetizer or entree.

4
1 cup zucchini, chopped about 1 large zucchini
1 cup carrots, chopped about 2 medium carrots
5 cloves organic garlic cloves, 3 minced for the meatballs; 2 chopped for the pesto
1⁄4 cup almond flour
1 egg
1 pound ground chicken , or ground turkey or ostrich
1 teaspoon sea salt
1 teaspoon ground pepper
1 teaspoon chili powder
2 cups fresh spinach
1 cup fresh basil
3 tablespoons olive oil, extra virgin
  sea salt & pepper to taste
DIRECTIONS

Preheat oven to 350°. In a food processor, pulse together the zucchini, carrots, and garlic. Move to a large mixing bowl and add  ingredients through chili powder. Mix until thoroughly combined (this is best done with your hands). Roll tablespoon-size balls of the chicken mixture in your hands and place on a parchment lined baking sheet. Bake for 25 minutes.

While the meatballs bake, make the spinach pesto.

In a food processor, add spinach, basil, garlic, salt, and pepper. Turn food processor on and slowly add olive oil while processing. Pulse until blended thoroughly; add more olive oil if the pesto is too thick.

Serve the meatballs drizzled with the pesto. Add a fresh green salad topped with veggies to complete the meal. Alone, the meatballs make a wonderful appetizer with the pesto as a dipping sauce.