In a food processor, pulse together the zucchini, carrots, parsley and garlic.
Add almond flour, egg, chicken and pulse.
Then add salt, pepper and chili powder and process until thoroughly combined.
Drop tablespoon size balls of the chicken mixture onto a parchment lined baking sheet.
Bake 23 to 28 minutes.
Paleo Spinach Pesto Instructions:
In a food processor, add spinach, basil, garlic, salt and pepper. Turn food processor on and add olive oil while processing. Pulse until blended thoroughly. If you need to add more olive oil add 1 tablespoon at a time.
Zucchini Noodles Instructions:
1 to 2 large zucchini’s
1 tablespoons coconut oil
1 garlic clove, minced
Salt and pepper to taste
Cut zucchini with a mandoline into “noodles”.
In a skillet heat 1 tablespoons coconut oil, sauté zucchini with minced garlic and salt and pepper to taste until soft or resembles noodles. Toss noodles with spinach pesto and heat for about 1 minutes.
To serve: Add zucchini noodles to plate and top with meatballs. Enjoy!