By Annaliisa Kapp
These juicy chicken meatballs are packed with colourful veggies, flavourful herbs, and functional mushrooms, then served over lightly sautéed zucchini noodles. It's a delicious, veggie-filled meal that makes eating whole foods easy and satisfying — the kind of dinner you can feel good about on a weeknight or make ahead for the week.
How This Recipe Supports a Healthy Metabolism
High-quality protein. Ground chicken provides protein to support lean muscle, satiety, and a healthy metabolic rate.
Blood sugar-friendly fibre. Zucchini and carrots provide fibre that helps slow digestion and support a steadier rise in blood sugar.
Maitake mushroom support. Maitake — one of the five mushrooms in our 5 Mushroom Blend — contains beta-glucans and bioactive polysaccharides, including the SX-fraction, which have been studied for their role in supporting insulin sensitivity and healthy glucose metabolism.
Colourful phytonutrients. Zucchini supplies the carotenoids lutein and zeaxanthin, carrots provide beta-carotene and chlorogenic acid, and red onion contains quercetin — antioxidants that help protect cells from the oxidative stress associated with metabolic dysfunction.
A non-starchy alternative to traditional pasta. Swapping in zucchini noodles keeps the meal lighter on higher-glycemic carbohydrates while still adding volume and nutrients to the plate.
A little metabolic heat. Red pepper flakes contain capsaicin, a compound studied for its potential to modestly support thermogenesis, fat oxidation and insulin sensitivity.
Makes 3 servings
Chicken Meatballs
- 1 lb ground chicken
- ½ cup gluten-free bread crumbs
- 1 large egg
- 1 cup zucchini, shredded
- 2 carrots, shredded
- 3 slices red onion, finely chopped
- 1 large garlic clove, minced
- 1 tbsp dried oregano
- 1 tsp ground coriander
- ½ tsp sea salt
- 1½ tsp Eversio 5 Mushroom Blend
- ½ tbsp avocado oil
Zucchini Noodles
- 1 medium zucchini, spiralized
- ½ tbsp avocado oil
- Pinch of sea salt
- ½ tsp red pepper flakes, or to taste
How to Make It
Preheat and prep: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Sauté the aromatics: Heat ½ tablespoon of avocado oil in a small pan over low heat. Sauté the red onion for 2–4 minutes, until softened. Add the garlic and cook for another 30 seconds. Remove from the heat.
Mix the meatballs: In a large bowl, combine the ground chicken, gluten-free bread crumbs, egg, shredded zucchini, carrots, sautéed onion and garlic, oregano, coriander, sea salt and 5 Mushroom Blend Powder. Mix until evenly combined.
Form and bake: Using a tablespoon or melon baller, form the mixture into small meatballs and arrange them on the prepared baking sheet. Bake for 18–20 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).
Sauté the zucchini noodles: While the meatballs bake, heat the remaining ½ tablespoon of avocado oil in a pan. Add the spiralized zucchini and a pinch of sea salt. Sauté for 2–3 minutes, until just tender.
Serve: Plate the chicken meatballs over the zucchini noodles and sprinkle with red pepper flakes.
