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Chicken Meatballs with Zucchini Noodles

Chicken Meatballs and Zucchini Noodles

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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Course: dinner
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Ingredients for Chicken Meatballs:
  • 500 g ground chicken preferably thigh meat
  • ½ cup almond flour
  • ⅓ cup grated Parmesan cheese
  • 2 tablespoons cream cheese, softened
  • 1 small red onion, finely diced
  • 3 cloves garlic, minced
  • ¼ cup fresh parsley, finely chopped
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large egg
For the Zucchini Noodles
  • 4-5 medium zucchini
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 lemon juice
  • salt and pepper to taste
  • Extra parmesan, Italian herbs optional garnish

Equipment

  • 1 zucchini spiralizer

Method
 

Start with the Meatballs:
  1. In a large bowl, combine ground chicken, almond flour, Parmesan cheese, softened cream cheese, grated onion, minced garlic, chopped herbs, salt, pepper, and egg
  2. Mix gently with your hands until just combined, being careful not to overmix
  3. Form the mixture into 16-20 meatballs (about golf ball size)
  4. Place meatballs on a plate and refrigerate for 15 minutes
Prepare the Zucchini Noodles:
  1. Wash and trim the ends of the zucchini
  2. Using a spiralizer, create noodles from all zucchini
  3. Place zoodles in a colander, sprinkle with salt, and let sit for 10 minutes
  4. Pat dry with paper towels to remove excess moisture
Cook the Meatballs:
  1. Heat 2 tablespoons olive oil in a large skillet over medium heat
  2. Add meatballs to the heated pan
  3. Cook for 12-15 minutes, turning occasionally, until golden brown and cooked through
  4. Remove meatballs from pan and set aside
Cook the Zucchini Noodles:
  1. In the same pan, add remaining olive oil and minced garlic
  2. Add zucchini noodles
  3. Cook for 2-3 minutes, just until slightly softened
  4. Season with salt and pepper to taste
Assemble and Serve:
  1. Divide zucchini noodles among plates
  2. Add meatballs to the side
  3. Garnish with additional Parmesan cheese and fresh herbs if desired
  4. Serve immediately while hot

Notes

Storage and Meal Prep:

- Store leftover meatballs and zoodles separately to maintain best texture.
- Leftover meatballs will keep in the refrigerator for up to 4 days.
- Cooked zucchini noodles are best consumed immediately but can be stored for 1-2 days.
- When reheating, warm meatballs in the oven or microwave until just heated through to prevent drying out.
- For meal prep, spiralize zucchini up to 2 days ahead and store in paper towel-lined containers.

Dietary Modifications:

- For dairy-free: Replace cream cheese with 1 tablespoon olive oil and Parmesan with nutritional yeast.
- For egg-free: Substitute egg with 2 tablespoons chia seeds soaked in 6 tablespoons water.
- Ground turkey can be substituted for chicken with no other recipe modifications needed.
- For extra fiber, add 1 tablespoon ground flax seeds to the meatball mixture.