Low Sodium Spicy Chicken Meatballs With Zucchini Noodles Recipes

GARLIC-BUTTER ZOODLES WITH CHICKEN MEATBALLS

Steps:

• Mix ground chicken, 1/2 cup Parmesan cheese, egg, 2 garlic cloves, parsley, and red pepper flakes together in a large bowl. Season with kosher salt and black pepper and form into tablespoon-sized meatballs.
• Heat olive oil in a large skillet over medium heat. Cook meatballs until golden brown on all sides and no longer pink in the centers, about 10 minutes. Transfer to a plate and wipe the skillet with a paper towel.
• Melt butter in the same skillet; add remaining 3 garlic cloves and cook until fragrant, about 1 minute. Add zucchini noodles to the skillet and toss into the garlic butter; squeeze in lemon juice. Add meatballs and heat just until warmed through. Garnish with remaining Parmesan cheese to serve.

BAKED SPICY CHICKEN MEATBALLS (WITH THAI SWEET CHILI PEANUT SAUCE!)

Steps:

• Preheat oven to 200°C/400°F. Line a baking tray with aluminum foil or nonstick cooking paper and lightly brush with olive oil.
• Combine all the ingredients for the Baked Spicy Chicken Meatballs in a large mixing bowl. Mix and roll into 28-30 balls, lining them up on the foil in rows as you go. (Note: The mixture can get a little sticky to deal: rub your palms and fingers with a little olive oil before you start rolling into balls and during as needed.)
• Bake for 28-30 minutes.
• Enjoy in pastas, submarine sandwiches, or toss them in your favorite sauce and serve as an appetizer!
• You can make this sauce while the chicken meatballs are in the oven. Combine all the ingredients in a measuring cup or medium sized bowl. Mix until evenly combined.
• Once the chicken meatballs are baked, cool for 5-10 minutes. Then place a medium sized nonstick skillet over low heat. Add the meatballs to the skillet and spoon a few tablespoons of the sauce on them. Toss until fully coated with the sauce and then switch off the heat.
• Serve as an appetizer with extra sauce on the side for dipping if desired.

LOW SODIUM SPICY CHICKEN MEATBALLS WITH ZUCCHINI NOODLES

Steps:

• Preheat oven to 425 degrees.
• Spray a half sheet pan with olive oil and place chopped red bell peppers and crushed garlic cloves onto the pan. Bake at 425 for about 10 minutes. If you want a bit of char taste, turn your oven to broil the last few minutes to let your peppers brown. Watch the garlic! Do not let it burn.
• Place peppers and garlic into a food processor or blender. Add olive oil, lemon juice, and all spices listed in the "sauce" section of the ingredients list and puree until you have a smooth sauce.
• In a large mixing bowl, combine the meatball ingredients. Once thoroughly combined, roll into small to medium-sized meatballs. Whatever size you choose, keep it consistent. This will ensure an even cooking time for all your meatballs.
• In a dutch oven, pour about three tablespoons of olive oil (enough to lightly coat the bottom of the pan) and warm over medium-high heat. Once the oil is hot, gently place your meatballs in the pan. Cook your meatballs for about 6 minutes, or until they are cooked to an internal temperature of 165 degrees. Be sure to turn your meatballs frequently to ensure you achieve a golden brown all over.
• Once meatballs are cooked add your homemade sauce and the Moroccan red pepper sauce to the dutch oven. Stir until combined. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
• Add your zucchini noodles and simmer for 3-4 minutes until the zucchini reaches a soft noodle-like texture.

CHICKEN-ZUCCHINI MEATBALLS WITH FETA

Steps:

• Heat the oven to 425 degrees. Cut 2 of the zucchini into 1/2-inch-thick slices. Transfer to a plate, season with salt, and set aside.
• Working over a large bowl, using the large holes of a box grater, grate the remaining zucchini. Grate 1 shallot half into the bowl as well. Add the panko, cumin, 1/2 teaspoon red-pepper flakes and 1/2 teaspoon salt, and use your hands to toss until combined. Add the chicken and herbs and toss gently until combined.
• Lightly grease a baking sheet. With wet hands, form the chicken mixture into 16 meatballs (around 2 to 3 tablespoons each) and place them on one side of the baking sheet. Drizzle with olive oil and roast for 10 minutes.
• Meanwhile, pat the sliced zucchini dry, then lightly coat with about 1 tablespoon olive oil. Season with pepper.
• Coarsely chop the remaining shallot half and transfer to a small bowl. Add the lemon juice, season with salt, and stir to combine.
• Add the sliced zucchini to the other half of the baking sheet, moving the meatballs over, if necessary. Bake until the meatballs are cooked through and the zucchini is golden on the underside, another 15 to 20 minutes. For more browned meatballs, broil for a few minutes, if desired.
• Meanwhile, crumble the feta into the shallot mixture. Add the 1/4 cup extra-virgin olive oil and the remaining 1/2 teaspoon red-pepper flakes. Stir, breaking up the feta a bit, and season to taste with salt and pepper.
• Eat the meatballs and zucchini with a drizzle of the feta sauce and more fresh herbs.