So I’m writing this post on Sunday night, in between some fiercely competitive games of ping pong in a friend’s basement in New Jersey. We’ll be headed back to South Carolina tomorrow, but only for a few weeks.
Turns out, WE’RE MOVING TO NY!!! Mr. Hungry’s time on the project was extended, and we just signed a one year lease on a house on Greenwood Lake. I’m still in a daze about it all!
We move in on March 15th, and we are SO not packed or anywhere near ready to move. It’s going to be a crazy few weeks in the Hungry household! I’ll be posting new recipes as often as possible in the coming weeks, but may not be as available on social media as much as usual.
Once we’re settled, I’ll be back to regular posting – and complaining about the snow and cold probably! Spring is almost here though, right? RIGHT?!? (just say yes, mkay? Thanks.)
I made these delicious low carb Chicken Cacciatore meatballs a couple of weeks ago before we left on this trip. It was on the same day as the low carb Beef Stroganoff meatballs I posted last week, and it is really hard to say which of these recipes I liked better! I think these may have won by a small margin because of the sweetness of the tomato sauce and the delicious texture of the zucchini “pasta” aka. “zoodles.”
I resisted getting this veggie spiralizer for almost a year, then when I finally did get one it stayed in the box for months after! Once I actually tried it out, I was mad at myself for not doing it sooner! It was super easy to use, and in spite of my skepticism I was shocked to find that it really did resemble pasta enough to be an acceptable substitute. Even Mr. Hungry liked it – and as I’ve mentioned before, he and vegetables don’t usually share a close relationship if you know what I mean. If you don’t have a spiralizer, cooked spaghetti squash would also be great with this recipe!
The red peppers add a nice flavor to this dish and complement the tender meatballs perfectly. Without the cheese and wine these are Whole 30 compliant, and would still taste pretty amazing. If you aren’t Whole 30 or lactose intolerant though, I recommend including both, as it pushes the recipe to an entirely new level.
These are a new Hungry family favorite, and I hope they’ll be a hit with your family too! Be sure to try them and report back!
Now it’s my turn to play again, gotta go!
If you love meatballs (and who doesn’t?) be sure to check out the Recipe Index where we have over 45 low carb and gluten free meatball recipes to choose from!
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Finally, I’ve got lots of great low carb and gluten free e-cookbooks out, and I’m currently running a special where you can get all five of them (over 150 recipes) for just $19.99! Get more information over on the Cookbooks page!
- 1lb ground chicken or turkey
- 1 egg
- 1/3 cup almond flour
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 tsp garlic powder
- 1 T dried parsley flakes
- 2 Tbsp olive oil
- 1 cup cremini mushrooms, sliced
- 1/2 cup sliced onions
- 1 cup sliced red and yellow bell peppers
- 2 cloves garlic, minced
- 1/2 cup dry white wine, optional
- 1 cup chicken broth
- 1 cup canned chopped tomatoes
- 1 Tbsp capers, drained
- 1 tsp dried oregano
- 1 tsp dried parsley
- Grated Parmesan to garnish (optional)
- Combine all of the meatball ingredients into a medium bowl and mix well. Form into 12 meatballs. Heat the olive oil in a large, nonstick, saute pan and cook the meatballs for 3-4 minutes per side or until golden brown. Remove the meatballs and set aside.
- Add the mushrooms to the saute pan and cook for about 2 -3 minutes per side, or until golden brown. Remove and add to the dish with the meatballs. Add the sliced onions and peppers to the pan (you may need a little more olive oil) and cook for about 4 minutes until soft, add the garlic and cook for an additional minute or two, until fragrant. Remove everything from the pan and add to the meatballs.
- Deglaze the pan with the white wine (if using) and scrape up any tasty brown bits into what will be your sauce. Add the chicken broth and bring to a boil.
- Reduce the heat and add the tomatoes and herbs to the pan. Cook for about 2 minutes.
- Add the meatballs and cooked veggies back to the pan with the sauce and stir well until combined. Taste the sauce and season with salt and pepper if necessary. Simmer the meatballs and veggies in the sauce for about 30 minutes.
- Serve hot over zucchini noodles or spaghetti squash with fresh parsley and grated Parmesan cheese if desired.