Hey, friends!
Looking for a fun and healthy dinner idea? Well, you’re in for a treat!
Today, I’m sharing my recipe for zoodles with chicken meatballs.
It’s a light twist on pasta that’s packed with flavor and super easy to whip up!
Plus, who doesn’t love sneaking in some veggies?
Get ready to dig into a delicious bowl of goodness!
Possible Ingredient Alternatives
Chicken mince can be substituted with ground turkey or pork for similar lean protein content. For a vegetarian option, use crumbled firm tofu or plant-based meat alternatives, adjusting seasoning as needed. Breadcrumbs can be replaced with almond meal or crushed pork rinds for a low-carb, gluten-free alternative. Use slightly less as these options are denser. Zucchini noodles can be swapped with spiralized carrots, butternut squash, or spaghetti squash for different flavors and textures. Cook time may vary depending on the vegetable used. These substitutions maintain the dish’s overall structure while accommodating various dietary preferences and restrictions.
| Preparation Time | 15-20 minutes |
| Cooking Time | 60-70 minutes |
| Total Time | 75-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 80-90 g
- Fat: 50-60 g
- Carbohydrates: 100-110 g
Ingredients
- 1 pound chicken mince
- 1/4 cup flavored breadcrumbs
- 1/4 cup grated parmesan cheese (extra for garnish)
- 1 whole egg
- 1 teaspoon dried minced onion
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 5 large basil leaves, chopped (plus more for garnish)
- A pinch of salt
- A pinch of ground black pepper
- A dash of olive oil
- 2 whole tomatoes, finely diced
- 1 whole onion, finely diced
- 4 garlic cloves, minced
- 1/2 cup fresh basil, roughly chopped
- 1 tablespoon concentrated tomato paste
- 1/4 cup red wine
- 1 can diced tomatoes (28 ounces)
- A pinch of salt
- A pinch of black pepper
- 24 ounces frozen zucchini noodles
Step 1: Prepare and Cook the Chicken Meatballs
Begin by preheating your oven to 375°F (190°C) and line a sheet tray with a silicone mat for easy cleanup.
In a medium bowl, combine all of the meatball ingredients.
Using your clean hands, mix the ingredients thoroughly until you have a uniform mixture.
Form approximately 20 small meatballs from the mixture and arrange them evenly on the prepared sheet tray.
Bake the meatballs in the preheated oven for 20-25 minutes, until they are golden brown on the outside and cooked through.
Step 2: Make the Tomato Sauce
While the meatballs are baking, start on the sauce.
Heat some olive oil in a large skillet with deep sides over medium heat.
Add fresh tomatoes, onion, garlic, and basil to the skillet, allowing them to soften and become fragrant.
Lightly mash the tomatoes with a spoon or spatula to release their juices as you stir.
Next, add the tomato paste and wine, stirring well to combine, and let the wine cook off for a few more minutes.
Finally, add the canned diced tomatoes, salt, and pepper to taste.
Let the sauce simmer gently, allowing the flavors to meld.
Step 3: Simmer Meatballs in Sauce
Once the meatballs are cooked, transfer them carefully into the simmering pan of sauce.
Let the meatballs and sauce simmer together for an additional 30 minutes.
Stir occasionally to ensure that the meatballs are well-coated and to prevent sticking.
Step 4: Cook the Zoodles
As the meatballs and sauce are wrapping up, bring a large pot of water to a boil on the stove.
Add the zoodles and boil them for just one to two minutes until they are tender.
Drain the zoodles thoroughly.
Step 5: Combine and Serve
Stir the drained zoodles into the pan with the sauce and meatballs, mixing everything together for about a minute to let the flavors combine.
Remove the pan from the heat and immediately serve the dish in bowls.
Top with additional Parmesan cheese and chopped basil for extra flavor.
Enjoy your hearty, healthy meal!
