Zucchini Noodles with Mini Chicken Feta and Spinach Meatballs.
When it comes to a delightful and healthy meal that’s bursting with flavor, look no further than Zucchini Noodles with Mini Chicken Feta and Spinach Meatballs. This dish combines the earthy notes of zucchini, the heartiness of chicken, and the rich, tangy essence of feta cheese, making every bite a celebration of taste and nutrition. Perfect for a weeknight dinner or a cozy weekend meal, this recipe is sure to please everyone at the table.
Why This Recipe Is Reliable
This recipe stands out for its simplicity and the wholesome ingredients it uses. With fresh spinach and zucchini, it’s packed with nutrients while still being hearty thanks to the chicken meatballs. The addition of feta cheese not only enhances the flavor profile but also keeps the meatballs moist and tender. Plus, it’s a one-pan dish that simplifies cleanup, making it a reliable go-to for busy cooks.
Your Shopping Guide
- 2 1/2 cups fresh baby spinach
- 3 garlic cloves
- 1 tablespoon olive oil
- 4 ounces feta cheese, crumbled, plus extra for topping
- 1 pound lean ground chicken
- 1 large egg, lightly beaten
- 1 tablespoon Worcestershire sauce
- 1/3 to 1/2 cup seasoned panko breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons fresh oregano, plus extra for sprinkling
- 2 medium zucchini squash, spiralized
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- Pinch red pepper flakes
- 1 lemon, juiced
Gear Up: What to Grab
- Spiralizer: Essential for creating those lovely zucchini noodles.
- Mixing bowls: For combining the meatball ingredients.
- Skillet: Perfect for cooking the meatballs and sautéing the zucchini noodles.
- Measuring cups and spoons: To ensure accurate ingredient quantities.
- Wooden spoon: Great for mixing and sautéing.
Zucchini Noodles with Mini Chicken Feta and Spinach Meatballs.: Step-by-Step Guide
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.
Holiday & Seasonal Touches
- Sprinkle some pine nuts or walnuts during the winter holidays for a festive crunch.
- Incorporate seasonal vegetables like cherry tomatoes or bell peppers for a summer twist.
- Serve with a side of fresh garden salad for a light spring meal.
- Top with a homemade pesto sauce for an Italian flair during fall gatherings.
Cook’s Commentary
This Zucchini Noodles with Mini Chicken Feta and Spinach Meatballs recipe is not only delicious but also incredibly versatile. Feel free to adjust the spices according to your preference. If you like a bit of heat, add more red pepper flakes. For a more Mediterranean flavor, consider incorporating olives or sun-dried tomatoes into the meatball mixture. The zucchini noodles can also be swapped out for spaghetti squash or whole wheat pasta if you prefer. Just remember to keep an eye on the flavor balance!
Storing, Freezing & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, place the cooked meatballs in a freezer-safe container, where they can last for up to 3 months. To reheat, simply warm them in a skillet over medium heat or in the microwave until heated through. The zucchini noodles can also be reheated, but it’s best to warm them gently to avoid becoming too soft.
Questions People Ask
Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatballs a day in advance and store them in the fridge until you’re ready to cook them. This will save you time on busy weeknights.
What can I use instead of Worcestershire sauce?
If you don’t have Worcestershire sauce on hand, you can substitute it with soy sauce or a mix of balsamic vinegar and a dash of soy sauce for a similar depth of flavor.
Can I add more vegetables to this dish?
Yes! Feel free to add bell peppers, mushrooms, or even carrots to the zucchini noodles for extra flavor and nutrition. Just sauté them along with the garlic before adding the zucchini.
Is this dish suitable for meal prep?
Definitely! This recipe is perfect for meal prepping. Just portion out the meatballs and zucchini noodles in separate containers for easy grab-and-go lunches or dinners throughout the week.
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Ready, Set, Cook
This Zucchini Noodles with Mini Chicken Feta and Spinach Meatballs recipe is not just a meal; it’s a culinary adventure! The combination of flavors and textures makes it an irresistible dish that’s sure to be a hit. So gather your ingredients, roll up your sleeves, and let’s create something delicious together. Enjoy your healthy, hearty meal that’s as comforting as it is nourishing.
Zucchini Noodles with Mini Chicken Feta and Spinach Meatballs.
Ingredients
Equipment
Method
- 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.
