Zoodles with Chicken Feta and Spinach Meatballs
User Reviews
4.9
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Total Time
1 hr
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Servings
30 to 35 mini meatballs
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Course
Main Course
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Cuisine
Italian
Zoodles with Chicken Feta and Spinach Meatballs
Description
Zoodles with Chicken Feta and Spinach Meatballs combines bite-sized chicken meatballs enriched with fresh spinach and feta cheese, offering a balance of protein and greens. The meatballs are baked until cooked through and remain moist, thanks to the addition of Worcestershire sauce and breadcrumbs that bind the mixture. The zucchini noodles cooked gently with butter, olive oil, garlic, and a pinch of red pepper flakes provide a delicate base that complements the meatballs without overpowering them.
The recipe’s texture contrasts the soft, flavorful meatballs with the tender-crisp zucchini noodles. The use of fresh herbs like oregano adds brightness and enhances the overall profile. This dish can be served as a wholesome dinner or a light lunch, allowing one to enjoy vegetables and protein together in a streamlined way.
Since the meatballs are relatively small and baked evenly, they cook in about 20 to 25 minutes. Using fresh baby spinach in the meatball mix contributes to its subtle green flavor and moist texture. The dish is finished with some extra crumbled feta and oregano sprinkled on top to reinforce its savory notes.
Ingredients
- 2 1/2 cups spinach fresh baby
- 3 garlic cloves
- 1 tablespoon olive oil
- 4 ounces feta cheese crumbled, plus extra for topping
- 1 pound ground chicken lean
- 1 egg lightly beaten, large
- 1 tablespoon Worcestershire sauce
- 1/3 to 1/2 cup panko breadcrumbs seasoned
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons oregano plus extra for sprinkling, fresh
zoodles
- 2 zucchini spiralized, medium
- 2 tablespoons olive oil
- 1 tablespoon butter unsalted
- 2 garlic minced, cloves
- pinch red pepper flakes
- 1 lemon juiced
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.
User Reviews
Overall Rating
4.9
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