Spinach Herb Chicken Meatballs with Zoodles
Skip regular spaghetti and meatballs and grab a few zucchinis and fresh herbs from your garden or local farmers market for our Spinach Herb Chicken Meatballs with Zoodles. This summer-inspired version of the classic Italian dish makes a quick and family-friendly dinner any day of the week.
Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Ingredients
- 1 pound ground chicken, 90% lean
- 1 cup baby spinach, chopped
- 2 teaspoons dried basil
- 2 teaspoons dried chives
- 2 teaspoons dried parsley
- ¼ cup walnuts, finely ground into crumbs using food processor
- 1 teaspoon crushed red pepper, optional
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Marinara sauce
- 4 medium zucchini
- Olive oil cooking spray
Instructions
- Preheat the oven to 350 degrees and line a rimmed baking sheet with parchment paper.
- In a large bowl, combine the chicken, spinach, herbs, ground walnuts, crushed red pepper (if using), salt and pepper.
- Use your hands to thoroughly combine the chicken mixture. Form into golf ball-sized meatballs and place on the prepared baking sheet. Bake for 15 to 20 minutes.
- Meanwhile, in a small saucepan, heat the marinara sauce over medium heat.
- Use a vegetable spiralizer to spiralize zucchini into noodles.
- Heat a large skillet over medium heat and spritz with cooking spray. Toss the zucchini noodles in the skillet, cooking gently until heated through.
- Divide cooked zucchini noodles between 4 serving bowls. Serve meatballs over the noodles and top with warm marinara sauce.
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