Satisfy your cravings with this delicious and healthy Chicken Meatballs with Zucchini and Spaghetti Keto Recipe! Made with juicy chicken, fresh zucchini, and low-carb spaghetti, this dish packs in all the flavors without the added carbs. Perfect for those following a ketogenic diet, this meal is easy to make and will leave you feeling full and satisfied. So, give it a try and enjoy a delicious and nutritious dinner tonight!
GET YOUR CUSTOM KETO DIET: CLICK HERE
Chicken Meatballs With Zucchini And Spaghetti
INGREDIENTS
- 8 (700g) chicken sausages
- 2 tbsp finely chopped basil leaves
- 2 large zucchini
- 300g spaghetti
- 2 tbsp extra virgin olive oil
- 2 tbsp sherry or red wine vinegar
- 30g unsalted butter
- 2 tbsp pine nuts, toasted and chopped
- Grated parmesan & micro radish or extra basil to serve
GET YOUR CUSTOM KETO DIET: CLICK HERE
METHOD
- Squeeze the chicken from the sausage casings and mix in the basil. With slightly wet hands form 16 meatballs using about 11⁄2 tbs mixture for each. Chill for 10 minutes to firm up.
- Meanwhile cut the zucchini into long thin ribbons (a mandoline is ideal), then with a sharp knife cut each ribbon into thin strips.
- Season with 1 tsp salt and set aside. Bring a large saucepan of water to a boil. Add the spaghetti and cook until al dente. Drain, reserving 1/3 cup (80ml) of cooking liquid.
- Heat the oil in a large frypan over medium heat. Add the meatballs and cook, turning, for 8-10 minutes until cooked through and dark golden. Deglaze the pan by adding the vinegar, reserved cooking water, and butter, and scraping the pan with a spoon.
- Toss spaghetti with zucchini and serve with meatballs and sauce from the pan. Scatter over pine nuts, parmesan, and herbs.
