Gluten-Free Veggie Spaghetti with Chicken Meatballs

 

Gluten-Free Veggie Spaghetti with Chicken Meatballs

This kid-approved veggie-packed spaghetti is perfect for picky eaters! It’s loaded with hidden nutrients to support gut health and brain function. 

Ingredients:

 For the Spaghetti:

• 1 box Gluten-Free Pasta 🍝

• 1 jar Rao’s red tomato sauce

• ½ cup bell peppers

• ½ cup spinach

• 2 cloves garlic

• 1 tbsp Avocado Oil 🥑

 For the Chicken Meatballs:

• 1 lb ground chicken

• 1 tsp garlic powder

• ½ tsp black pepper

• ½ tsp salt 

• 1 tbsp avocado oil (for frying)

Instructions:

1. Cook the Pasta – Boil the gluten-free pasta according to package instructions. After its boiled, wash the pasta with water to get the excess starch off. This keeps the noodles from being mushy and staying firm.

2. Sneak in the Veggies – Blend the bell peppers, spinach and garlic cloves. In a pan, pour the Avocado Oil  and pour in the blended veggies along with Rao’s sauce and let simmer for 5 minutes. 

3. Make the Meatballs – In a bowl, mix ground chicken with garlic powder, black pepper, and salt. Roll into small meatballs.

4. Cook the Meatballs – Heat avocado oil in a pan over medium heat and fry meatballs for about 3-4 minutes per side, or until fully cooked.

5. Combine & Serve – Add the cooked pasta to the sauce and mix well. Top with meatballs and enjoy!

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✔ Organic Avocado Oil

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Benefits:

✅ Bell Peppers – Rich in vitamin C & antioxidants to boost immunity and reduce inflammation.

✅ Spinach – High in iron & folate, supporting brain function and energy.

✅ Garlic – Natural prebiotic that feeds good gut bacteria and strengthens immunity.

✅ Chicken – A lean protein source packed with amino acids for muscle and brain health.

✅ Avocado Oil – Rich in healthy fats & vitamin E, supports brain development, reduces inflammation, and promotes gut healing.