Chicken Parmesan Meatballs

in Tomato Sauce with Zoodles

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Low-Carb
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Low-Carb
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Instructions

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1 Combine

In a bowl, combine minced chicken, grated parmesan, and eggs. Mix well.

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2 Fry

Peel and mince onion and garlic. Heat oil in a pan over medium high heat. Fry onion for 5 minutes until translucent. Add garlic, and cook for 1–2 minutes. Divide the onion and garlic mixture into two: add one half to your meatball mix, and transfer the other half to a pot

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3 Add

Heat the pot over medium high heat. When the onion mixture starts to sizzle again, add chopped tomatoes, water, basil, salt, and pepper. Bring to a boil, cover, and reduce the heat to low. Simmer lightly for 10–15 minutes.

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4 Make meatballs

Meanwhile, preheat the oven to 200°C. Season the meat and onion mixture with salt and pepper, and form into meatballs. Place on an oven tin lined with baking paper. Bake in the oven for 10–12 minutes.

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5 Cut zucchinis

Meanwhile, cut zucchinis to spaghetti with a spiralizer. If you don’t have one, cut zucchinis first to thin slices, then to long strips. Bring a pot of salted water to a boil. Add the zucchini strips, and cook for 30 seconds. Drain.

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6 Add and serve

Once the meatballs are cooked, toss them in the tomato sauce and coat them well with the sauce. Serve with the zoodles.

Tips for fussy eaters

Mix some zoodles into regular cooked pasta and serve with the meatballs.

Pro tip

The meatballs and tomato sauce freeze well and also make for an excellent emergency dinner.

Tasty and light meal!

Cooking Time: 35 min

Cals 606 · Prot 68.1 · Carbs 22.1 · Fat 28.1

Ingredients

Number of people

Meatballs

Chicken mince 400.00 Grams
Parmesan 40.00 Grams
Eggs 1.00 Pieces
White onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Olive oil 2.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.50 Tsp

Sauce

Chopped tomatoes 400.00 Grams
Water 100.00 ML
Dried basil 2.00 Grams
Salt 0.75 Tsp
Black pepper 0.25 Tsp

Zoodles

Zucchini large 1.00 Pieces

Tasty and light meal!

Cooking Time: 35 min

Cals 606 · Prot 68.1 · Carbs 22.1 · Fat 28.1

Instructions

photo

1 Combine

In a bowl, combine minced chicken, grated parmesan, and eggs. Mix well.

photo

2 Fry

Peel and mince onion and garlic. Heat oil in a pan over medium high heat. Fry onion for 5 minutes until translucent. Add garlic, and cook for 1–2 minutes. Divide the onion and garlic mixture into two: add one half to your meatball mix, and transfer the other half to a pot

photo

3 Add

Heat the pot over medium high heat. When the onion mixture starts to sizzle again, add chopped tomatoes, water, basil, salt, and pepper. Bring to a boil, cover, and reduce the heat to low. Simmer lightly for 10–15 minutes.

photo

4 Make meatballs

Meanwhile, preheat the oven to 200°C. Season the meat and onion mixture with salt and pepper, and form into meatballs. Place on an oven tin lined with baking paper. Bake in the oven for 10–12 minutes.

photo

5 Cut zucchinis

Meanwhile, cut zucchinis to spaghetti with a spiralizer. If you don’t have one, cut zucchinis first to thin slices, then to long strips. Bring a pot of salted water to a boil. Add the zucchini strips, and cook for 30 seconds. Drain.

photo

6 Add and serve

Once the meatballs are cooked, toss them in the tomato sauce and coat them well with the sauce. Serve with the zoodles.

Tips for fussy eaters

Mix some zoodles into regular cooked pasta and serve with the meatballs.

Pro tip

The meatballs and tomato sauce freeze well and also make for an excellent emergency dinner.

Ingredients

Number of people

Meatballs

Chicken mince 400.00 Grams
Parmesan 40.00 Grams
Eggs 1.00 Pieces
White onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Olive oil 2.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.50 Tsp

Sauce

Chopped tomatoes 400.00 Grams
Water 100.00 ML
Dried basil 2.00 Grams
Salt 0.75 Tsp
Black pepper 0.25 Tsp

Zoodles

Zucchini large 1.00 Pieces
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