Zoodles with Chicken Feta and Spinach Meatballs

Name: Zoodles with Chicken Feta and Spinach Meatballs
Total time: 1 h
Yield: 30 to 35 mini meatballs
Ingredients: 2 1/2 cups fresh baby spinach; 3 garlic cloves; 1 tablespoon olive oil; 4 ounces feta cheese; 1 pound lean ground chicken; 1 large egg; 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; 2 medium zucchini squash; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 2 garlic cloves; pinch red pepper flakes; 1 lemon

User Reviews

4.9

87 reviews

Excellent

Total Time
1 hr
Servings
30 to 35 mini meatballs
Course
Main Course
Cuisine
Italian

Zoodles with Chicken Feta and Spinach Meatballs

Iris Warren

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

2 1/2 cups fresh baby spinach
3 garlic cloves
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

zoodles

2 medium zucchini squash, spiralized
2 tablespoons olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced
pinch red pepper flakes
1 lemon, juiced

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Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In your food processor, combine the spinach and garlic and pulse until small pieces remain. You don’t want it completely pureed, but you want it to look as if the spinach is chopped. Drizzle in 1 tablespoon of olive oil and add half of the feta (2 ounces), pulsing again just a few times.
In a bowl, mix together the chicken, egg, worcestershire, spinach mixture, salt, pepper, oregano and 1/3 cup breadcrumbs with your hands until just combined. If it feels too wet and is difficult to shape into balls, add a touch more breadcrumbs and mix. Add in the remaining feta cheese and mix. Form into 30 or so mini meatballs, about 1/2 inch in diameter. Place on the parchment and bake for 20 to 25 minutes, or until the meatballs are cooked through.
While the meatballs are cooking, spiralize the zucchini into noodles. Heat a large skillet over medium-low heat and add olive oil and butter. Add the garlic and pepper flakes and cook for 1 minute, the stir in the lemon juice. Add the zoodles and toss well to coat. Cook until the noodles softened slightly, tossing often, for about 5 to 6 minutes.
To serve, serve the meatballs on a bed of zoodles. Top with extra feta and fresh oregano.