This was super easy to make, and full of flavor!
- 1 pound ground chicken
- 1/3 cup yellow onion, finely diced
- 1 egg
- ¼ cup whole wheat flour
- 1/3 cup oats
- ¼ tsp sea salt
- ¼ tsp ground pepper
- 3-4 tsp minced garlic
Kung Pao Sauce
- 4 tbsp tamari
- 2 tbsp chili paste
- 2 tbsp raw honey
- optional coconut sugar to sweeten out the sauce, or a bit more honey
- About 1 zucchini per person (I used 3 medium to large sized ones. With the amount of meatballs I got, I could have used 1 more zucchini to make another meal.)
- optional seasoning with salt, pepper, and garlic powder, to taste
- Preheat oven to 400ºF. Use a non-stick silicone baking mat on a baking sheet, or spray a baking sheet with coconut oil cooking spray. Set aside.
- Make the meatball mixture by mixing the listed ingredients together in a large bowl.
- Scoop about a tbsp size of meat mixture and mold into a ball with your hands. Place on cookie sheet. (Either wet your hands a bit for this, or wear a pair of disposable plastic gloves.)
- Bake meatballs for 25-30 minutes, or until the tops of the meatballs begin to turn golden brown.
- Make your sauce, by mixing the list of sauce ingredients together in a small bowl. Add optional coconut sugar or honey, to taste, if desired.
- Make your zucchini noodles (zoodles) by use a spiralizer or mandolin with your zucchini, and then sauté in a pan with a bit of water over medium to medium-high heat until desired tenderness is reached. Add optional seasonings to zoodles, if desired.
- Plate your zoodles, add your meatballs on top, and drizzle with the sauce.