Chicken Meatballs Zoodles
Servings: 6 servings
Ingredients
Chicken Meatballs
- 16 oz organic ground chicken breast
- 1/2 tbsp za’atar spice
- 1 tsp onion powder
- 3 tbsp gluten-free breadcrumbs
- 3 tbsp parmesan cheese (optional dairy-free)
- 1 tbsp olive oil
Zoodles
- 3 whole zucchini, about 6 cups
- 2 tbsp olive oil
- 2 cloves garlic, minced or pressed
- 1 pinch sea salt and pepper, to taste
- 1 cup marinara sauce
Instructions
Chicken Meatballs
- Pre-heat oven to 400F degrees. Prepare a large baking sheet with parchment paper and set aside.
- In a large bowl mix the chicken meatballs ingredients and fold to combine or mix using your hands. Then using a scooper or table spoon, scoop some chicken meatballs into the palm of your hands and roll it. Place each chicken meatball on the prepared baking sheet.
- Bake for 25 minutes, turning the chicken meatballs once half way through.
Zoodles
- In a large sauce pan heat the oil. Add zoodles and sauté tossing the turning until they start to soften (about 8-10 mins), then add the minced garlic, salt and pepper and continue to sauté for another 2 minutes.
- Add the chicken meatballs and marinara sauce. Note that the zoodles will release some water, so there should be plenty of sauce at this point. Allow the chicken meatballs, zoodles and marinara to cook for 2-3 more minutes on low heat and covered.
- Remove from stove. Add fresh parmesan or pecorino cheese as well as fresh thyme and serve.