- 2 lbs ground organic chicken
- 1/2 medium onion, chopped finely
- 3 garlic cloves, minced
- 1/4 tsp gluten-free worsteshire sauce
- 3/4 tsp celtic sea salt
- 1/4 cup fresh parsely
- 1/2 tsp dried basil
- 1/4 cup cheese
- 1/4 cup almond meal
- 2 tbsp olive oil
- 3 zucchini, shredded into strips
- tomato sauce
Mix all ingredients except the shredded zucchini, olive oil and tomato sauce in a bowl.
Roll the chicken mixture into 1 1/2 inch balls.
Heat oil in a large skillet and add meatballs. Let them brown on all sides so they begin to caramelize.
When meatballs are browned, add tomato sauce into pan to deglaze the pan.
Finish by carefully adding meatballs into a baking dish, cover with sauce and bake on a low temperature of 325 before serving.
Meanwhile, boil Zucchini “pasta” for 2-4 minutes.
Drain and cover with the tomato sauce and meatballs or favorite sauce and sauté until hot and serve immediately.