Chicken Meatballs and Zucchini Noodles

Get ready to fall in love with these incredible chicken meatballs nestled on a bed of tender zucchini noodles! As someone who’s always on the hunt for healthy yet satisfying meals, I can’t tell you how excited I am to share this game-changing recipe that’s become a staple in my weekly meal prep. These juicy, perfectly seasoned meatballs paired with delicate strands of zucchini create a harmonious dish that’ll make you forget all about traditional pasta.

Let’s talk about these meatballs for a moment. Ground chicken gets transformed into incredibly flavorful bites with the addition of fresh herbs, grated Parmesan, and just the right amount of almond flour to keep them keto-friendly and low-carb. The secret to keeping them ultra-moist? I’ve added grated onion and a touch of cream cheese to the mix. Trust me, these aren’t your typical dry chicken meatballs – they’re tender, succulent, and absolutely packed with flavor.

The zucchini noodles (or zoodles, as I like to call them) are the perfect light and fresh base for these hearty meatballs. When properly prepared – just barely cooked to maintain that perfect al dente texture – they twirl around your fork just like regular pasta but with a fraction of the carbs. This dish is a protein powerhouse, with each serving delivering about 25 grams of protein while keeping the carb count to a minimum, making it perfect for anyone following a keto or low-carb lifestyle.

I love topping this dish with a light garlic-infused olive oil sauce that lets the flavours of both the meatballs and zoodles shine through, though it’s equally delicious with a keto-friendly marinara if you’re craving something more traditional. Either way, this dish proves that healthy eating never has to feel like a compromise!

Main Ingredients

• Ground chicken (preferably thigh meat for extra moisture and flavour) – this serves as our protein-rich base for juicy, tender meatballs that won’t dry out during cooking.
• Fresh zucchini (4-5 medium-sized) – these will transform into our perfect pasta alternative, offering a light, fresh taste and great texture while keeping the dish low-carb.
• Almond flour (1/2 cup) – acts as our low-carb binding agent in the meatballs, replacing traditional breadcrumbs while adding a subtle nutty flavour and keeping the mixture keto-friendly.
• Grated Parmesan cheese (1/3 cup) – adds saltiness and depth to the meatballs while helping to bind them together. It also creates a delicious golden crust when cooked.
• Fresh herbs (parsley, basil, and oregano) – these brighten up both the meatballs and the final dish, adding layers of fresh Mediterranean flavours.
• Cream cheese (2 oz) – our secret ingredient that ensures the meatballs stay incredibly moist and tender while adding a subtle richness.
• Aromatics (grated onion, minced garlic, salt, and pepper) – these build the flavour foundation of our meatballs and enhance the overall taste of the dish.
• Lemon juice

Instructions of Making Chicken Meatballs with Zucchini Noodles

Start by preparing your meatball mixture – combine ground chicken with almond flour, grated Parmesan, softened cream cheese, grated onion, minced garlic, chopped herbs, salt, and pepper in a large bowl. Mix gently with your hands until just combined, being careful not to overmix. Form into golf ball-sized meatballs and chill for 15 minutes to help them hold their shape.

While the meatballs are chilling, spiral your zucchini into noodles using a spiralizer or vegetable peeler. Place the zoodles in a colander and sprinkle with salt to draw out excess moisture. Heat olive oil in a large skillet over medium heat and cook the meatballs until golden brown and cooked through, about 12-15 minutes, turning occasionally.

In the same pan, quickly sauté the drained zucchini noodles with a bit of garlic and olive oil just until they begin to soften, about 2-3 minutes, then add the lemon juice – be careful not to overcook them or they’ll become mushy. Plate your zoodles, top with the meatballs, and finish with a drizzle of olive oil, fresh herbs, and additional Parmesan if desired. Serve immediately while everything is hot and the zoodles are still slightly al dente.

Tips for Making Chicken Meatballs and Zucchini Noodles

• For the perfect chicken meatballs, don’t skip the chilling step – it’s crucial for helping them hold their shape during cooking. If you find your mixture is too wet, add a bit more almond flour, one tablespoon at a time. A small ice cream scoop can help you create uniformly-sized meatballs, ensuring they cook evenly. For extra flavor, try adding a pinch of red pepper flakes or a splash of coconut aminos to the meat mixture.
• When it comes to zucchini noodles, the biggest challenge is avoiding sogginess. After spiralizing, don’t skip the salt-draining step – it’s essential for removing excess moisture. If you don’t have a spiralizer, you can use a regular vegetable peeler to create wide ribbons, or even chop the zucchini into thin matchsticks. For variety, try mixing in other spiralized vegetables like yellow squash, carrots, or butternut squash (though note that carrots and butternut squash will increase the carb content).
• Feel free to experiment with protein alternatives – ground turkey works beautifully in place of chicken, or try a mix of chicken and turkey for a different flavour profile. For a dairy-free version, you can replace the cream cheese with a tablespoon of olive oil and the Parmesan with nutritional yeast. If you’re not strictly following a keto diet, quinoa flour makes an excellent substitute for almond flour. For a complete meal prep option, these meatballs freeze wonderfully – just make a double batch and freeze half before cooking for an easy future dinner.