Zucchini Noodles with Mini Chicken Feta and Spinach Meatballs.
When it comes to transforming humble ingredients into something extraordinary, this recipe for Zucchini Noodles with Mini Chicken Feta and Spinach Meatballs takes the cake. Zucchini noodles, or “zoodles,” are a fantastic alternative to traditional pasta, and when paired with tender, flavorful chicken meatballs infused with feta and spinach, you’ve got a dish that’s not only delicious but also packed with nutrients. Perfect for a cozy weeknight dinner or a meal prep favorite, this recipe is sure to become a staple in your kitchen.
Top Reasons to Make Zucchini Noodles with Mini Chicken Feta and Spinach Meatballs.
1. **Healthier Choice**: Zucchini noodles are low in calories and carbohydrates, making them an excellent choice for lighter meals.
2. **Quick and Easy**: This recipe comes together in under an hour, making it perfect for busy weeknights.
3. **Flavorful Meatballs**: The combination of feta, spinach, and fresh oregano takes ordinary chicken meatballs to the next level.
4. **Versatile**: You can easily customize this dish to suit your dietary preferences or what you have on hand.
5. **Meal Prep Friendly**: Make a big batch of meatballs and zoodles for healthy lunches throughout the week.
Ingredients at a Glance
- 2 1/2 cups fresh baby spinach
- 3 garlic cloves, 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
- 2 medium zucchini squash, spiralized
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- Pinch red pepper flakes
- 1 lemon, juiced
Appliances & Accessories
- Spiralizer: For creating those lovely zucchini noodles.
- Baking sheet: To bake the meatballs evenly.
- Mixing bowl: For combining the meatball ingredients.
- Sauté pan: For cooking the zoodles and meatballs.
Zucchini Noodles with Mini Chicken Feta and Spinach Meatballs. Made Stepwise
Step 1: Preheat Your Oven
Preheat your oven to 400°F (200°C). This ensures that your meatballs will get that perfect golden-brown exterior.
Step 2: Prepare the Meatball Mixture
In a large mixing bowl, combine the fresh baby spinach, minced garlic, olive oil, crumbled feta cheese, ground chicken, beaten egg, Worcestershire sauce, seasoned panko breadcrumbs, salt, pepper, and fresh oregano. Mix everything until just combined; be careful not to overmix to keep the meatballs tender.
Step 3: Form the Meatballs
With your hands, form the mixture into small meatballs, about 1 to 1.5 inches in diameter. Place them on a lined baking sheet. This recipe should yield around 20 mini meatballs.
Step 4: Bake the Meatballs
Bake the meatballs in the preheated oven for about 20-25 minutes or until they are cooked through and golden brown.
Step 5: Sauté the Zucchini Noodles
While the meatballs are baking, spiralize the zucchini to create noodles. In a sauté pan, heat the olive oil and unsalted butter over medium heat. Add in the minced garlic and red pepper flakes, cooking until fragrant. Then, add the spiralized zucchini noodles and sauté for about 5-7 minutes, or until they are tender but still have a bit of crunch.
Step 6: Finish the Dish
Once the meatballs are done, add them to the pan with the zucchini noodles. Squeeze fresh lemon juice over the top, tossing everything together gently. Serve immediately, topped with extra crumbled feta and a sprinkle of fresh oregano.
Dietary Customizations
- Gluten-Free: Substitute regular panko breadcrumbs with gluten-free panko.
- Dairy-Free: Omit the feta cheese or use a dairy-free cheese alternative.
- Low-Carb: This dish is already low in carbs due to the use of zucchini noodles.
- Vegetarian Option: Replace ground chicken with a mixture of chickpeas and mushrooms, and bind with the egg and breadcrumbs.
Easy-to-Miss Gotchas
- Don’t overmix the meatball mixture; this can lead to tough meatballs.
- Be careful not to overcook the zucchini noodles; they should retain some crunch.
- Always adjust the seasoning to taste before cooking.
- Feel free to experiment with added spices or herbs for a personal twist.
Leftovers & Meal Prep
The leftovers of Zucchini Noodles with Mini Chicken Feta and Spinach Meatballs make for a fantastic next-day meal! Store the meatballs and zoodles separately in airtight containers in the refrigerator. Reheat gently in the microwave or on the stove. This dish is perfect for meal prep, as you can make a large batch of meatballs and zoodles to enjoy throughout the week.
Popular Questions
Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatballs a day in advance. Just store them in the fridge until you’re ready to bake them.
What can I serve with zucchini noodles?
Zucchini noodles pair well with a variety of sauces such as marinara, pesto, or a simple olive oil and garlic dressing for a lighter option.
Can I freeze the meatballs?
Yes! These meatballs freeze beautifully. Just place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag once frozen. They can be cooked directly from frozen.
Is there a way to make this dish vegetarian?
Certainly! You can replace the chicken with a combination of lentils and finely chopped vegetables, binding them with breadcrumbs and egg.
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Wrap-Up
Zucchini Noodles with Mini Chicken Feta and Spinach Meatballs is a delightful dish that brings together wholesome ingredients in a way that’s satisfying and full of flavor. Whether you’re looking for a cleaner pasta alternative or simply want to enjoy a delicious meal, this recipe ticks all the boxes. With its fresh ingredients, easy preparation, and customizable options, it’s bound to become a new favorite in your home. Enjoy the vibrant flavors and the health benefits that come with this beautiful dish!
Zucchini Noodles with Mini Chicken Feta and Spinach Meatballs.
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 400°F (200°C) to ensure the meatballs get a perfect golden-brown exterior.
- Step 2: In a large mixing bowl, combine spinach, garlic, olive oil, feta, ground chicken, egg, Worcestershire sauce, breadcrumbs, salt, pepper, and oregano. Mix until just combined.
- Step 3: Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a lined baking sheet.
- Step 4: Bake the meatballs for about 20-25 minutes or until cooked through and golden brown.
- Step 5: While the meatballs bake, spiralize the zucchini. In a sauté pan, heat olive oil and butter over medium heat, add garlic and red pepper flakes, then sauté the zucchini for 5-7 minutes until tender.
- Step 6: Once the meatballs are done, add them to the pan with the zucchini and toss with lemon juice. Serve immediately with extra feta and oregano.
Notes
- Don’t overmix the meatball mixture to keep them tender.
- Cook zucchini noodles just until tender, retaining some crunch.
- Adjust seasoning to taste before cooking.
