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 in food processor
• 1 tsp crushed red pepper (optl)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Marinara sauce
• 4 med. zucchini
• Olive oil cooking spray

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350 and line a rimmed baking sheet with parchment paper. In large bowl, combine the chicken, spinach, herbs, ground 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 to 20 minutes. Meanwhile, in a small saucepan, heat the marinara sauce over medium heat. Use a vegetable spiralizer to spiralize zucchini into noodles.

Step 3

Heat large skillet over medium heat and spritz with cooking spray. Toss the zucchini noodles in the skillet, cooking gently until heated thru. Divide cooked zucchini noodles between 4 serving bowls. Serve meatballs over the noodles and top with warm marinara sauce.