Chicken & Feta Meatballs with Zoodles May 20 2016

I devised this recipe myself, while being inspired by my love for Mediterranean food and my hope to eat healthfully without too much fuss. You can skip the zucchini zoodles and just prepare regular pasta if you’d like. If you choose to do this, you might want to toss hot cooked pasta in some olive oil and season before topping with meatballs and parmesan.

Enjoy!

Chicken & Feta Meatballs with Zoodles

Meatball Ingredients

1lb ground chicken breast
½ cup crumbled feta
2 garlic cloves, minced
1 cup kale or spinach finely chopped and shredded
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1 egg, whisked well
freshly grated parmesan

Zoodle Ingredients

3 zucchini
zoodle tool

Instructions

Preheat oven to 350 degrees
Line baking sheet with parchment paper (or foil, and non-stick spray)
Combine all of the meatball ingredients
Form mixture into approx 1.5 inch balls
Arrange meatballs on baking sheet
Cook 20 minutes
Fill pot of water and bring to a simmer
Work zucchini through the zoodle tool, making long spirals
Drop zucchini zoodles into simmering water for about 2 minutes
Drain and plate
Top with meatballs and freshly grated parm

Jeanette Quillen / Owner & Formulator