Garden to Table Meals hold a special place in the hearts of our family. The colder winter months can present a challenge when it comes to sourcing fresh ingredients, making these meals particularly coveted during this time. Whether your garden is overflowing with vibrant produce during the warmer seasons or you’re faced with intense cravings for garden-fresh flavors in the depths of winter, this dish never fails to delight.
The flavors of garden season are truly my favorite and can be enjoyed throughout the year! One way to ensure you can savor those delicious flavors, even when everything is covered in snow, is by growing some fresh basil. With the basil you grow, you can create a flavorful homemade pesto that can be frozen and used during the winter months. This way, you can bring a taste of summer to your dishes no matter the season.
I’m a HUGE Advocate of garden-to-table meals. This recipe incorporates just that… garden-fresh ingredients! This dish not only offers a healthy and delightful way to enjoy a garden-to-table dining experience, but it also presents a colorful and straightforward approach to meal preparation. By utilizing spiralized zucchini, homemade pesto, plump and juicy cherry tomatoes, and homemade chicken meatballs, this dish comes together in no time at all. Providing a light yet satisfying meal option. Pair it with a refreshing garden salad and our delectable Pao de Quejio for a complete dining experience.
Gluten Free Bread Crumbs are fairly easy to local at most grocery stores now days. But if they aren’t available near you here are some.
Every kitchen needs a Veggie Spiralizer if you are gluten free or not! Two of our favorite things to spiralize are zucchini or any squash, and sweet potatoes! Think curly fries. YuM!
As always, the adorable kitchen towel in my photos is from Geometry House. Use code GARDENSPOT for 15% off your total order!
Ingredients
Method
- Preheat oven to 350°F
- Please the breadcrumbs in a bowl and cover with milk. Give them a quick stirt.
- Please chicken, basil, onion, and garlic in food processor, and pulse until coarsely chopped/ground.
- Add breadcrumb mixture along with salt and pepper to the chicken mixture and pulse a few times to incorporate.
- Scoop mixture into balls and place in a baking dish. Bake for about 18 minutes.
- Toss cherry tomatoes in a shallow baking dish. Drizzle with olive oil and salt and pepper. Roast alongside the chicken meatballs until blistered and bursting.
- Meanwhile, bring a large pot of salted water to a boil. Add zucchini, noodles, and boil for 3 to 4 minutes. Drain.
- Add cooked and drained zucchini noodles noodles to a serving bowl. Add pesto, meatballs, and cherry tomatoes, tossing until well coated. Serve immediately with a few Parmesan cheese shavings, salt and pepper, and drizzle with olive oil.
Notes
XO, Carly
*This Post Contains Affiliate links.
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