chicken meatballs with tomatoes and carrot noodles

 chicken meatballs, greens, blue napkin
 chicken meatballs, avocado and carrots
 chicken meatballs, greens, avocado

Though frustrating with its baffling weather patterns and changing moods, March is a beloved month. It's frequently been a month of change for me. Perhaps it has to do with the time change or the patches of green becoming more visible by the day that create a shift.

While winter is still lingering about and a surprise snow storm could be just around the corner, I'm in the mindset of wanting to be outside. I'm anxious to get my hands dirty and pepper the vegetable garden, plant carrots and tomatoes and as many others as I can squeeze in the beds. After a long, dark winter, I'm ready for more sun, lighter clothing and lighter food. 

Don't get me wrong, I'm all about the soups and stews and do make them all year long, but spring and summer beckon for lighter food and lots and lots of vegetables. 

A dish I made quite a bit last summer is this chicken meatballs with tomatoes and carrots. Since my tomatoes ripened quicker than I could pick them, we had a surplus that needed to be used. And what better way to use tomatoes than in a fresh sauce with plenty of olive oil, fresh garlic and oregano, right??

I opted for chicken meatballs instead of beef as they simply work better with this tomato sauce. My recommendation is to work the chicken meatballs gently since they're a bit more delicate than their beef cousins. While chicken itself can be quite bland, cumin, coriander and ginger infuse these chicken meatballs with loads of flavor. A favorite in my house that doesn't disappoint. 

 chicken meatballs, greens, fork, blue napkins
  • Prep time: 10-15 minutes
  • Total cooking time: 50 minutes
  • Serves 4

Ingredients

For chicken meatballs:

  • 1 lb organic ground chicken
  • 3 tbsp almond flour or freshly ground almonds 
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground ginger
  • 1/8 tsp garlic powder
  • 1 tsp finely chopped cilantro
  • 2-3 tbsp avocado or olive oil 

For carrot noodles:

  • 2-3 large carrots spiralized 
  • 1 tbsp olive oil 
  • sprinkle of salt

For tomato sauce

  • 1 pint cherry tomatoes
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup bone broth (or chicken broth)
  • 1 garlic clove
  • 1 shallot (you can use 1/4 of an onion if no shallot on hand)
  • 1 tbsp chopped cilantro for garnish
  • optional: 2 tsp maple syrup
  • optional: 1/2 an avocado sliced to top sauce and chicken meatballs

Equipment

  • large frying pan
  • medium frying pan
  • spiralizer or peeler

Directions:

Combine all ingredients for chicken meatballs, form 1" balls and set aside. Preheat large, heavy pan on medium heat. Add avocado or olive oil and chicken meatballs and cook on each side for about 3-4 minutes until brown. Set aside. 

Spiralize your carrot noodles and set aside. If you don't have one available, you can use a peeler to create long thin strips of carrot and they work just as well. (I often do this) 

In the same frying pan used for chicken meatballs, add 1 tbsp olive, garlic and shallot and sauté on medium heat stirring continuously for 2-3 minutes. Add tomatoes and oregano and cook for 2 minutes. Add broth and deglaze pan, scraping any brown bits off the bottom. Lower heat, add salt, pepper and optional, maple syrup and simmer for 5 minutes. Return meatballs to pan and cook an additional 10 minutes stirring occasionally. 

Lastly, preheat medium pan, add add olive oil and carrots  and sauté for 5 minutes, until soft.

To plate, add carrot spirals, top with meatballs and sauce and sprinkle with additional cilantro. If you wish, add a few bits of avocado, which adds a layer of creaminess. 

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chicken meatballs with tomatoes and carrot noodles
Ingredients
  • 1 lb organic ground chicken
  • 3 tbsp almond flour or freshly ground almonds
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground ginger
  • 1/8 tsp garlic powder
  • 1 tsp finely chopped cilantro
  • 2-3 tbsp avocado or olive oil
  • 2-3 large carrots spiralized
  • 1 tbsp olive oil
  • sprinkle of salt
  • 1 pint cherry tomatoes
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup bone broth (or chicken broth)
  • 1 garlic clove
  • 1 shallot (you can use 1/4 of an onion if no shallot on hand)
  • 1 tbsp chopped cilantro for garnish
  • optional: 2 tsp maple syrup
  • optional: 1/2 an avocado sliced to top sauce and chicken meatballs
Instructions
1. Combine all ingredients for chicken meatballs, form 1" balls and set aside. Preheat large, heavy pan on medium heat. Add avocado or olive oil and chicken meatballs and cook on each side for about 3-4 minutes until brown. Set aside. 2. Spiralize your carrot noodles and set aside. If you don't have one available, you can use a peeler to create long thin strips of carrot and they work just as well. (I often do this) 3. In the same frying pan used for chicken meatballs, add 1 tbsp olive, garlic and shallot and sauté on medium heat stirring continuously for 2-3 minutes. Add tomatoes and oregano and cook for 2 minutes. Add broth and deglaze pan, scraping any brown bits off the bottom. Lower heat, add salt, pepper and optional, maple syrup and simmer for 5 minutes. Return meatballs to pan and cook an additional 10 minutes stirring occasionally. 4. Lastly, preheat medium pan, add add olive oil and carrots and sauté for 5 minutes, until soft.To plate, add carrot spirals, top with meatballs and sauce and sprinkle with additional cilantro. If you wish, add a few bits of avocado, which adds a layer of creaminess.
Details
Prep time: Cook time: Total time: Yield: 4-6