I was looking for something different to make for dinner and I found a bunch of recipes I wanted to make. I decided to combine a few and add a little twist to make it my own. This recipe is a healthy gluten-free alternative to pasta and meatballs, that is packed with flavor.
Ingredients:
1 lb. Organic ground chicken
Baby spinach
4 oz. crumbled goat cheese
Cherry tomatoes
2 Zucchinis or package of spiralized zucchini
1/2 cup seasoned gluten-free bread crumbs or panko
3 cloves garlic
1 egg, slightly beaten
3 TBSP fresh basil, chopped
1 TBSP Worcestershire sauce
Olive oil
Coconut oil
1 Lemon, juiced
1/4 tsp Himalayan or sea salt
1/4 tsp Pepper
Directions:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place spinach and garlic into a food processor and pulse until small pieces remain.
Drizzle 1 TBSP of olive oil and half of the goat cheese. Pulse again for a few seconds.
In a large bowl, add the ground chicken, egg, Worcestershire sauce, salt pepper, basil, 1/2 cup gluten-free breadcrumbs, and the spinach mixture. Mix all ingredients with your hands to combine.
Add in the rest of the goat cheese, combine with your hands and form into meatballs. Place on parchment paper lined baking sheet and bake for 30 minutes.
After meatballs are cooked, heat a saute pan with 1 tsp of coconut oil, and add crushed or chopped garlic. Add zucchini "noodles" to the pan and saute for 3 minutes. Add cherry tomatoes sliced in half to the pan and squeeze lemon on top. Season with himalayan salt and pepper.
Portion out the zucchini "pasta" onto plates on top of a bed of spinach and add meatballs. Top with fresh basil and chow down!
