Spaghetti and meatballs was the end all and be all of Sunday dinner at my Nana Lulu’s. I LIVED for it. The spaghetti was homemade and she even ground her own meat because she didn’t trust store bought ground beef. I’ve made my version of her classic many times, although I could never capture her magic. Especially since I don’t own a meat grinder, ha! This time, I made a much more light and low carb version of the classic that is so perfect for summer. Let me tell you, this recipe for chicken meatball zoodles is so simple and incredible!
Oh my goodness, this had all of the feel of my beloved spaghetti and meatballs without all of the heaviness and extra calories! I think my Nana Lulu would very much approve of this healthier option, even if she didn’t trust it at first. Hope you all enjoy it too! xoxo
This is such an incredibly flavorful and satisfying recipe for chicken meatball zoodles served in a gorgeous tomato basil sauce!
- 1 pound ground chicken
- 1/4 cup seasoned breadcrumbs
- 1/4 cup grated parmesan cheese plus additional for topping
- 1 whole egg
- 1 teaspoon dried onion
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 5 large basil leaves roughly chopped, plus additional for topping
- 1 pinch salt
- 1 pinch black pepper
- 1 dash olive oil
- 2 whole tomatoes diced small
- 1 whole onion diced small
- 4 cloves garlic minced
- 1/2 cup fresh basil roughly chopped
- 1 tablespoon tomato paste
- 1/4 cup red wine
- 1 can diced tomatoes 28 ounces
- 1 pinch salt
- 1 pinch black pepper
- 24 ounces frozen zucchini spirals (zoodles)
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First, make the chicken meatballs. Pre-heat the oven to 375 and line a sheet tray with a silicone mat. Combine all of the meatball ingredients in a medium bowl and use your clean hands to just dive in and bring it all together into a uniform mixture. Form the mixture into 20 or so smaller meatballs and lay them out on the sheet tray. Bake them for 20-25 minutes, until golden on the outside and cooked through. While they bake, get the sauce simmering.
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Heat the olive oil in a large skillet with deep sides, then add the fresh tomatoes, onion, garlic, and basil. Let them soften and get fragrant for a few minutes and lightly mash the tomatoes to release their juices while you stir it. Then add in the tomato paste and wine and stir them in well. Let the wine cook off for another couple of minutes. Finally, add in the canned diced tomatoes, salt and pepper. Let it simmer and develop flavor.
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When the meatballs are done, transfer them into the pan of sauce and let it all simmer together for another 30 minutes, stirring occasionally. When the 30 minutes is pretty much up, get a large pot of water on the stove for the zoodles and bring it to a boil. Boil the zoodles for just a minute or two until tender. Drain them and stir them into the sauce and meatballs for a minute. Then take the pan off the heat and serve immediately in bowls with more parmesan and chopped basil on top! Enjoy!
This is so good and doodles are all the rage right now. This one is sure to be a Hit !
Thank you so much!!
I have to confess. I’ve never made zoodles before, but this looks great! I think a great alternative if trying to cut back on carbs. Will have to try one day.
It is definitely such a great low carb alternative! Thanks very much :-).
Zoodles are delicious and adding these tasty meatballs makes a perfect meal!
Thank you so much!!
Yum yum yum! My family would love this meal. Adding to my list to make after we move to our next house soon. Thanks for the recipe and love that it’s a take on your Nana’s!
Thank you so much, I appreciate that! Let me know what you think of the recipe, good luck with your move!!
Zoodles and these chicken meatballs sound fantastic! A perfect lighter comfort food.
Thank you so much!!