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Chicken Meatballs with Zucchini Noodles

Chicken Meatballs with Zucchini Noodles

A light yet satisfying dish featuring tender chicken meatballs served over fresh zucchini noodles, tossed in a flavorful garlic-herb sauce. Perfect for a healthy weeknight dinner or low-carb meal option.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course lunch
Cuisine American
Servings 4 servings
Calories 380 kcal

Ingredients
  

For the Chicken Meatballs:

  • 1 pound Ground chicken
  • 1/3 cup Almond flour
  • 1/4 cup Grated parmesan
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon Dried parsley
  • 1/4 teaspoon Garlic powder
  • 1 teaspoon Kosher salt
  • Black pepper to taste

For the Zucchini Noodles:

  • 2 Tablespoons Avocado oil, divided
  • 3 cloves Garlic, minced
  • 1/2 Cup Diced onion
  • 1/2 Cup Diced carrots
  • 2 stalks Celery, diced
  • 1/2 teaspoon Dried thyme
  • 4 cups Chicken broth
  • 1 Bay leaf
  • 2 medium Zucchini, spiraled
  • 1 Tablespoon Lemon juice
  • 2 Tablespoons Chopped fresh parsley leaves
  • Kosher salt and pepper to taste

Instructions
 

  • Prepare Meatballs:
    Mix chicken, breadcrumbs, egg, garlic, and seasonings in a bowl
    Form into 1-inch balls (about 20 meatballs)
    Cook Meatballs:
    Heat oil in large skillet over medium heat
    Brown meatballs on all sides (8-10 minutes total)
    Remove and set aside
    Prepare Zoodles:
    In same skillet, heat olive oil and sauté garlic 30 seconds
    Add zucchini noodles, toss 2-3 minutes until just tender
    Season with salt, pepper, and red pepper flakes
    Combine:
    Return meatballs to skillet with zoodles
    Sprinkle with Parmesan and garnish with basil

Notes

  • For saucier version, add ½ cup marinara or pesto
  • Zoodles release water - drain excess if needed
  • Meatballs can be baked at 400°F (200°C) for 15 mins instead