Spinach Herb Chicken Meatballs with Zoodles

By ctaubenheim

Ingredients

• 1 lb grd chicken (90% lean)
• 1 c. baby spinach, chopped
• 2 tsp dried basil
• 2 tsp dried chives
• 2 tsp dried parsley
• 1/4 c. walnuts, finely grd into
• crumbs using food processor
• 1 tsp crushed red pepper (opt)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Marinara Sauce
• 4 medium zucchini
• Olive oil cooking spray

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat the oven to 350 and line a rimmed baking sheet with parchment paper. In a large bowl, combine the chicken, spinach, herbs, grd walnuts, crushed red pepper (if using), salt and pepper.

Step 2

Use your hands to thoroughly combine the chicken mixture. Form into golf ball-sized meatballs and place on the prepared baking sheet. Bake for 15-20 minutes. Meanwhile, in a small saucepan heat the marinara sauce over medium heat.

Step 3

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 thru.

Step 4

Divide cooked zucchini noodles between 4 serving bowls. Serve meatballs over the noodles and top with warm marinara sauce.