Chicken Meatballs and Zucchini Noodles

Everyone loves spaghetti and meatballs, but what if I told you, you could make a healthy low carbohydrate chicken version! This recipe is all about utilizing high protein ground chicken and the awesome device the Veggetti.

Ground chicken is jam packed with protein, which will one keep you full and energized while giving you all the benefits of the lean protein. Also, who doesn’t love a good pasta alternative and making the delicious crunchy zucchini noodles is a great option. Ordinary pasta could be up to 800 calories and 160grams of carbohydrates, where zucchini noodles are around 30 calories and 5 grams of carbohydrates.

I enjoy spicing things up and changing up how I prepare certain foods. When I’m craving some pasta, this is my go-to dish. The hubby also approves this dish and I’m so excited to share this recipe with you.

Ground chicken is a great source of protein, and at 30 grams of protein in a 4 oz serving, it’s definitely nutritional value approved.

Zucchini also has so many nutritional benefits in that it is low carbohydrates and sugar, but high in nutrients such as potassium, Vitamin C, and Vitamin A.

Chrissy’s Fun Food Fact:
Zucchini: Zucchini is a great additive to any dish, and guess what… it’s not even a vegetable its actually a fruit. This fruit belongs to the species Cucurbita pepo and is related to pumpkins. Zucchinis are a great source of vitamins, and it has over 50 percent of your daily Vitamin C needs. It is very important to maintain your Vitamin C levels since it helps lower blood pressure and protects against inflammation in the body.


1 lb of Ground Chicken
1 Egg
1/2 cup of old fashioned oats
1/2 Yellow Onion
5 Fresh Basil Leaves
1/2 Tablespoon Oregano
1/2 Tablespoon Parsley
1/2 TablespoonThyme
1 Medium Zucchini
Fresh Salsa (low sugar)

1. Preheat your oven to 350 degrees.
2. In a blender, blend your oats to make a fine consistency like bread crumbs. Chop up your onion finely.
3. In a large bowl combine the ground chicken, egg, oats, basil, oregano, parsley, thyme and onion. Mix well.
4. On a flat baking sheet, line the sheet with aluminum foil or wax paper and spray with nonstick spray.
5. Make golf sized meatballs (easiest to roll in your hand), and place with 1″ space on the baking sheet.
6. Bake in the oven for 10 minutes, and then turn over the meatballs. Cook for another 10 minutes.
7. Broil on high for 1 minute to make crispy.
8. Wash your zucchini, and create your noodles.

9. In a non-stick pan, add nonstick spray, and cook your noodles for approximately 5 minutes so they still have a nice crunch.
10. Place your zucchini noodles in a bowl, add your chicken meatballs on top, and top with a fresh salsa.
11. Enjoy!!!