Ingredients
Equipment
Method
Instructions:
- Step 1: Prepare the Meatball Mixture - In a large mixing bowl, combine the fresh baby spinach, 3 garlic cloves (minced), 1 tablespoon of olive oil, 4 ounces of crumbled feta cheese, 1 pound of lean ground chicken, 1 lightly beaten egg, 1 tablespoon of Worcestershire sauce, and 1/3 to 1/2 cup of seasoned panko breadcrumbs. Season with 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and 3 tablespoons of fresh oregano. Mix until well combined.
- Step 2: Form the Meatballs - Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. This recipe should yield around 20 meatballs. Place them on a baking sheet lined with parchment paper for easy transfer.
- Step 3: Cook the Meatballs - In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium heat. Once the butter has melted and the oil is hot, add the meatballs in batches. Cook for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F.
- Step 4: Sauté the Zucchini Noodles - In the same skillet, after removing the meatballs, add 2 minced garlic cloves and a pinch of red pepper flakes. Sauté for about 30 seconds until fragrant, then add the spiralized zucchini noodles. Cook for 2-3 minutes, tossing frequently until the noodles are tender but still have a bit of crunch.
- Step 5: Combine and Serve - Return the cooked meatballs to the skillet with the zucchini noodles. Squeeze the juice of 1 lemon over the mixture, tossing gently to combine. Serve warm, topped with extra crumbled feta and a sprinkle of fresh oregano.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the cooked meatballs in a freezer-safe container for up to 3 months.
- Reheat meatballs in a skillet or microwave until heated through.