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Easy Zucchini Noodles with Mini Chicken Feta and Spinach Meatballs. recipe photo

Zucchini Noodles with Mini Chicken Feta and Spinach Meatballs.

This Zucchini Noodles with Mini Chicken Feta and Spinach Meatballs is a fresh, light dish packed with flavor!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs:
  • 2.5 cups fresh baby spinach
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 4 ounces feta cheese crumbled, plus extra for topping
  • 1 pound lean ground chicken
  • 1 large egg lightly beaten
  • 1 tablespoon Worcestershire sauce
  • 1/3 to 1/2 cup seasoned panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons fresh oregano plus extra for sprinkling
For the Zucchini Noodles:
  • 2 medium zucchini squash spiralized
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic minced
  • 1 pinch red pepper flakes

Equipment

  • Spiralizer or vegetable peeler
  • Large mixing bowl
  • Baking sheet
  • Skillet or frying pan
  • Measuring cups and spoons
  • Knife and cutting board
  • Whisk or fork

Method
 

Cooking Instructions:
  1. Step 1: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine spinach, garlic, olive oil, feta cheese, ground chicken, egg, Worcestershire sauce, breadcrumbs, salt, pepper, and oregano. Mix until just combined.
  2. Step 2: Form small meatballs, about 1 to 1.5 inches in diameter, and place them on a lined baking sheet.
  3. Step 3: Bake the meatballs for 20-25 minutes, until cooked through and golden brown.
  4. Step 4: Spiralize the zucchini and set aside.
  5. Step 5: In a skillet, heat olive oil and butter. Sauté garlic and red pepper flakes for 1 minute. Add zucchini noodles and sauté for 3-5 minutes until tender.
  6. Step 6: Combine cooked meatballs with zucchini noodles, squeeze lemon juice over, and toss to combine. Serve garnished with extra feta and oregano.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Meatballs can be frozen separately for up to 3 months.
  • Prepare meatballs in advance for quick meals throughout the week.