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Chicken Meatballs and Zucchini Noodles

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course dinner
Servings 4
Calories 380 kcal

Equipment

  • 1 zucchini spiralizer

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

Instructions
 

Start with the Meatballs:

  • In a large bowl, combine ground chicken, almond flour, Parmesan cheese, softened cream cheese, grated onion, minced garlic, chopped herbs, salt, pepper, and egg
  • Mix gently with your hands until just combined, being careful not to overmix
  • Form the mixture into 16-20 meatballs (about golf ball size)
  • Place meatballs on a plate and refrigerate for 15 minutes

Prepare the Zucchini Noodles:

  • Wash and trim the ends of the zucchini
  • Using a spiralizer, create noodles from all zucchini
  • Place zoodles in a colander, sprinkle with salt, and let sit for 10 minutes
  • Pat dry with paper towels to remove excess moisture

Cook the Meatballs:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat
  • Add meatballs to the heated pan
  • Cook for 12-15 minutes, turning occasionally, until golden brown and cooked through
  • Remove meatballs from pan and set aside

Cook the Zucchini Noodles:

  • In the same pan, add remaining olive oil and minced garlic
  • Add zucchini noodles
  • Cook for 2-3 minutes, just until slightly softened
  • Season with salt and pepper to taste

Assemble and Serve:

  • Divide zucchini noodles among plates
  • Add meatballs to the side
  • Garnish with additional Parmesan cheese and fresh herbs if desired
  • 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.