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Baked Chicken & Hidden Veggie Meatballs
Adapted from www.elanaspantry.com

1 cup zucchini, chopped (about 1 zucchini)
1 cup carrots, chopped (about 2 carrots)
½ cup parsley, coarsely chopped
3 medium cloves garlic
¼ cup blanched almond flour
1 egg
1 pound ground chicken meat
1 teaspoon celtic sea salt
½ teaspoon ground pepper
¼ teaspoon chili powder

1. Preheat oven to 350°
2. In a food processor, pulse together the zucchini, carrots, parsley and garlic
3. Beat egg.
4. In large bowl, place the ground chicken.
5. Add egg, veggies, almond flour and mix well with hands.
6. Then add salt, pepper and chili powder and mix until thoroughly combined
7. Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking sheet
8. Bake meatballs for 20 to 25 minutes
9. Serve with steamed veggies or spaghetti squash “noodles”.