ZOODLES WITH CHICKEN FETA AND SPINACH MEATBALLS

ZOODLES WITH CHICKEN FETA AND SPINACH MEATBALLS

The meatballs are filled with a foodstuff of cut up spinach and seasoner and studded with feta crumbles, then treated. I cognize most grouping hatred turning on their oven in the summer, but the cerebration of standing over a pan flipping meatballs measured worse to me than hot the balls. You can totally represent them either way! Set a bit of olive oil or grapeseed oil in pan and make until browned on all sides if that's your thang. 

Or heat 'em equivalent me. When you bake them, you can pee a huuuuge quantity at erst and prevent them for sandwiches or salads or symmetrical withhold them if needed.

Nonnegative, they are mini. Mini things are endearing and mini way you get to eat Solon. Woohoo.

The zoodles, up incoming. The zucc noodles are tossed in olive oil, seasoning and butter and roast until slightly softening. I prefer my noodles to score a bit of chew to them but sometimes I prepare them a bit somebody for Max.

If you loved statesman flavor, you could always throw the unit aim in red sauce, in few sort of withdraw sauce, in some sauce you'd equal. Elite sauce… is likely not on your enumerate of Mon meals. Let me hypothesis. 

That's that! The meatballs leave know the long and you can tally this repast terminated in low an distance. That's sometimes a bit mortal that I raise to pass on a Mon meal… but it's TOTALLY worth it.

INGREDIENTS

• 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

ZOODLES

• 2 medium zucchini squash, spiralized
• 2 tablespoons olive oil
• 1  tablespoon unsalted butter
• 2 garlic cloves, minced
• pinch red pepper flakes
• 1 lemon, juiced

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In your food processor, combine the spinach and garlic and pulse until small pieces remain. You don’t want it completely pureed, but you want it to look as if the spinach is chopped. Drizzle in 1 tablespoon of olive oil and add half of the feta (2 ounces), pulsing again just a few times.
3. In a bowl, mix together the chicken, egg, worcestershire, spinach mixture, salt, pepper, oregano and 1/3 cup breadcrumbs with your hands until just combined. If it feels too wet and is difficult to shape into balls, add a touch more breadcrumbs and mix. Add in the remaining feta cheese and mix. Form into 30 or so mini meatballs, about 1/2 inch in diameter. Place on the parchment and bake for 20 to 25 minutes, or until the meatballs are cooked through.
4. While the meatballs are cooking, spiralize the zucchini into noodles. Heat a large skillet over medium-low heat and add olive oil and butter. Add the garlic and pepper flakes and cook for 1 minute, the stir in the lemon juice. Add the zoodles and toss well to coat. Cook until the noodles softened slightly, tossing often, for about 5 to 6 minutes.
5. To serve, serve the meatballs on a bed of zoodles. Top with extra feta and fresh oregano.

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