Italian Chicken Meatballs & Sweet Potato Spaghetti

Italian chicken meatballs baked and simmered in a homemade tomato sauce, served over easy sweet potato spaghetti. Gluten-free, allergy-free, and paleo, this delicious version of the classic will quickly become a new family dinner favorite.




  1. For Chicken Meatballs:
  2. Preheat the oven to 350°F.
  3. Prepare you flax egg in a small bowl and set aside to gel.
  4. In a large bowl, combine the ground chicken, herbs, spices, and flax egg. Mix well to combine.
  5. Grease a large baking pan and form 12-14 meatballs, placing them evenly in the pan.
  6. Bake for 30 minutes or until chicken is thoroughly cooked.
  7. For Tomato Sauce:
  8. Simply add all sauce ingredients in a large soup pot and simmer for 10 minutes. Add the chicken meatballs and simmer for 5 more minutes.
  9. For Spaghetti:
  10. Simply spiralize your sweet potatoes (1 per person) so 4 potatoes will be enough, using the C blade.
  11. Add the spiralized potatoes in a microwave safe bowl with a few tablespoons of water and steam in the microwave for 3-5 minutes until slightly soft.
  12. Serve meatballs and sauce over the spaghetti and enjoy!