Black Pepper Chicken Meatballs and Pasta
I like these juice, flavorful meatballs as a protein snack during the day. Toss with marinara, roasted zucchini slices, and pasta for a full meal.
Servings 4 people
Calories 571kcal
Ingredients
- 1 lb ground chicken
- ½ cup grated parmesan cheese
- ½ cup breadcrumbs
- 2 eggs
- ½ teaspoon sea salt
- ½ teaspoon freshly ground pepper
- 2 large zucchini
- 1 tbsp avocado oil
- 1 teaspoon italian seasonings
- ½ teaspoon garlic salt
- 8 ounces whole wheat spaghetti or penne or brown rice or chickpea for gluten-free
- 2 cups marinara
- ½ cup chopped basil
Instructions
- Preheat the oven to 375°F. Set one rack on the top of the oven and one rack in the bottom. Line two large sheet pans with aluminum foil and grease them with nonstick cooking oil.
- In a medium bowl, mix the chicken with the parmesan, breadcrumbs, eggs, salt, and pepper. Form into 24 balls and place them on the sheet pan. Bake for 20 to 25 minutes until they are cooked all the way through.
- Cut the zucchini in half lengthwise, then slice it into ½-inch half-moons. Spread them out on the other sheet pan, toss with the oil and Italian seasoning, and garlic salt. Roast for 20 minutes.
- While the meatballs and zucchini are cooking, cook the pasta according to the directions on the package.
- Place the cooked pasta in a large bowl. Toss with the marina sauce, then mix in the zucchini. Divide into four bowls and top each with six meatballs. Garnish with fresh basil.
Nutrition
Calories: 571kcal | Carbohydrates: 55g | Protein: 37g | Fat: 23g | Fiber: 6g