Skinny Spaghetti and Chicken Meatballs Marinara

Very little needs to be said about 🍝Spaghetti and Meatballs. I mean let’s get real, who doesn’t love pasta? Most of us a little too much perhaps? (Ahem, ahem 😒) This is a classic, remade to fit your summer body plan. Because summer bodies are made in the winter, right? SKINNY SPAGHETTI N’ CHICKEN MEATBALLS MARINARA 🙌🏻 recipe below!

For the meatballs:

👉🏼2lbs ground chicken

👉🏼1 egg

👉🏼salt and black pepper

👉🏼1/2 teaspoon garlic powder

👉🏼1/4 teaspoon dried oregano

👉🏼a dash of cinnamon

👉🏼1/4 cup wheat bran

👉🏼about 1/4-1/3 cup boiling water

👉🏼Mix well in a bowl, adding the boiling water a little bit at a time until you achieve a uniform consistency. (Mixture will be slightly sticky but that’s okay!)

👉🏼Form the meatballs using wet hands….i keep a bowl of water beside the mixing bowl and wet my palm with each meatball to prevent the mixture from sticking to my hands and to achieve a smooth meatball surface.

👉🏼Place on a lined sheet pan and roast in a 450 degree oven about 20 minutes

For the Marinara:

👉🏼1 large onion, diced

👉🏼1 large (28oz) can crushed tomato

👉🏼28oz water

👉🏼1 teaspoon garlic powder

👉🏼1/2 teaspoon dried oregano

👉🏼Salt and black pepper

Mix into a pot, add the roasted chicken meatballs, bring to a boil and reduce to simmer 20 minutes

For the spaghetti:

👉🏼Prepare 1 package Shirataki Pasta as per package directions (drain and rinse, boil in water 2 minutes, drain then dry them out by sautéing in a dry nonstick pan….)

👉🏼Shred zoodles and dry sautée in a nonstick pan until slightly wilted. Drain the rendered liquid.

Mix the zoodles and Shirataki, top with chicken meatballs and marinara! Add some black pepper to finish!



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