Chicken Pesto Meatballs with Courgette Noodles
Basil pesto stirred straight into the mince keeps these meatballs juicy and fragrant.
Gluten-free
35 min(15m prep, 20m cook)
4 servings
easy
Ingredients
4 servings
Method
Tips & swaps
- • Wet your hands before rolling the meatballs — it stops the mixture sticking.
- • Regular spaghetti works fine if you don't have a spiraliser.
Storage & reheating
Meatballs keep in the fridge for 3 days or freeze well; cook the courgette noodles fresh each time.
Nutrition (per serving)
340
Kcal
32g
Protein
10g
Carbs
19g
Fat
4g
Fibre
Estimated values, for guidance only. Contains: Egg, Gluten, Milk, Tree nuts (pesto often contains pine nuts).
