These meatballs are SO easy, delicious and versatile. I made them with zucchini noodles to keep this low-carb, but they would also be great with regular pasta, brown rice pasta, over orzo, in a pita, etc. The possibilities are endless!
Total Thyme: 20 minutes (5 hands-on) if you’re using pre-spiralized zucchini noodles.
30 minutes if spiralizing your own zucchini
Servings: Makes 12 meatballs and enough Zucchini noodles for 2 people. Adjust accordingly.
For the meatballs
Ground Turkey or Chicken: 1lb.
Crumbled Feta Cheese: ½ cup
Parsley: 2 handfuls fresh
Breadcrumbs: 2 tbsp (replace the breadcrumbs with almond flour if you want to make these paleo)
Baby Spinach: 2 big handfuls (optional)
Garlic Powder: 1 tsp
Salt: ½ tsp
Pepper: ½ tsp
For the Zucchini Noodles
Pre-spiralized zucchini noodles: 1 package for every 2 people.(If you’re making your own, use 2 zucchini per person.)
For the meatballs
Preheat oven to 400 degrees Fahrenheit.
If using spinach, add a drizzle of olive oil or non-stock spray to a pan with a pinch of garlic. Sautee the spinach for a minute or 2 until wilted.
Add all other ingredients to a mixing bowl and mix thoroughly. With meatballs I think it’s easiest to use your hands and really GET IN THERE.
Lay out a sheet of aluminum foil on a baking dish and cover with non-stick spray or spread some olive oil to keep the meatballs from sticking.
Roll the mixture into 12 balls (hehe) and stick on the baking tray.
Bake for 15 minutes or until cooked through.
While the meatballs are cooking, drizzle olive oil in a large pan, heat over high heat and sautee/stir until soft.
Once the zucchini noodles are cooked, drain excess water from the pan, add a few squeezes of lemon juice and toss in some olive oil. Sprinkle with salt to taste.
Divide between plates. Top with meatballs and fresh parsley.