Zero Points Chicken Meatballs & Veggie Pasta
3 large carrots spiralized into veggie noodles
3 large zucchini spiralized into veggies noodles
1 pound ground chicken breast, 99% fat-free
1/4 cup onions, diced
2 garlic cloves, minced
2 TBSP parsley
1 tsp grated parmesan cheese
1 tsp onion powder
1 tsp oregano
2 tsp Worcestershire sauce
1/8 cup whole wheat bread crumbs
1 15 ounce can tomato sauce, low sodium
Fresh basil for garnish
Using a vegetable spiralizer using the medium setting, spiralize the carrots and zucchini to make the veggies noodles.
Spray a medium saucepan with olive oil cooking spray. Add the onions and garlic. Saute for about 4 or 5 minutes until soft. You could add the raw onion and garlic to the ground chicken, however I prefer to cook them for a milder flavor. Remove the onions and garlic. Place the spiralized vegetables into the pan and cook for about 5 minutes or until desired doneness. Set aside.
In a large bowl mix the chicken, egg, cooked onions and garlic, parsley, parmesan cheese, onion powder, oregano, Worcestershire sauce and bread crumbs. Form into about 24 meatballs.
Spray a large non-stick pan with olive oil cooking spray and heat to medium-high heat. Cook the meatballs for 3-4 minutes on one side until browned and then turn and cook on the other side for about 3-4 minutes. Turn and brown on all sides until cooked through and no longer pink in the center. Pour the tomato sauce over the meatballs and warm until cooked through.
Divide the spiralized veggie noodles into bowls and top with the chicken meatballs and sauce. Top with basil. This is a gorgeous and filling dinner for zero points! It truly feels like you are eating a huge bowl of pasta! Cheers and Enjoy!