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.
- Yield: 4 1x
- Category: Main
- Cuisine: Italian, Mediterranean
Ingredients
Scale
- For Chicken Meatballs:
- 1 lb Ground Chicken Breast
- 1 Flax Egg (1 TB Milled Flax Seed + 3 TB Water)
- 1 TB Chopped Fresh Basil
- 1 TB Chopped Fresh Italian Parsley
- 1/2 Tsp Dried Oregano
- 1/4 Tsp Onion Powder
- 1/4 Tsp Garlic Powder
- For Tomato Sauce:
- 2 (15oz) Cans No-Salt Added Tomato Sauce
- 3/4 Cup California Ripe Black Olives (sliced)
- 1 TB Capers
- 1 Tsp Minced Garlic
- 1 Medium Sweet Onion (diced)
- 1 1/2 Cups Chopped Button Mushrooms
- 1/2 Tsp Black Pepper
- 1/2 Tsp Dried Thyme
- 1/2 Tsp Dried Rosemary (crushed)
- 1/3 Tsp Dried Marjoram
- 1 TB Chopped Fresh Basil
- 1 TB Chopped Fresh Italian Parsley
- Spaghetti:
- 4 Large Sweet Potatoes (spiralized)
Instructions
- For Chicken Meatballs:
- Preheat the oven to 350°F.
- Prepare you flax egg in a small bowl and set aside to gel.
- In a large bowl, combine the ground chicken, herbs, spices, and flax egg. Mix well to combine.
- Grease a large baking pan and form 12-14 meatballs, placing them evenly in the pan.
- Bake for 30 minutes or until chicken is thoroughly cooked.
- For Tomato Sauce:
- 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.
- For Spaghetti:
- Simply spiralize your sweet potatoes (1 per person) so 4 potatoes will be enough, using the C blade.
- 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.
- Serve meatballs and sauce over the spaghetti and enjoy!
Nutrition
- Serving Size: 1