Chicken Meatball Zoodles

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!

First, I made the chicken meatballs. I decided to bake them to really make them lean. There is a whole lot of fresh basil right now in my house, so I used it in both the meatballs and the sauce!
While the meatballs baked, I made the amazing tomato basil sauce. I used my gorgeous fresh Jersey tomatoes, my fresh basil, lots of garlic and some wine and canned diced tomatoes to loosen it all up. It smelled so incredible as soon as it started simmering!
I let the meatballs simmer in the sauce for another half hour to get everything incredibly flavorful. Then I finally just tossed in my cooked frozen zoodles and it was done! I used frozen zoodles here to really cut down my prep time. I never will not love the convenience of frozen vegetables when I need them.

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

Chicken Meatball Zoodles
Chicken Meatball Zoodles
5 from 4 votes
Chicken Meatball Zoodles
Chicken Meatball Zoodles
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

This is such an incredibly flavorful and satisfying recipe for chicken meatball zoodles served in a gorgeous tomato basil sauce! 

Course: Main Course
Keyword: Chicken Meatball Zoodles, Zoodles
Servings: 6
Calories: 199 kcal
Author: Jeanie and Lulu's Kitchen
  • 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)
  1. 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.

  2. 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.

  3. 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!

Nutrition Facts
Chicken Meatball Zoodles
Amount Per Serving (1 bowl)
Calories 199 Calories from Fat 74
% Daily Value*
Fat 8.2g13%
Saturated Fat 2.7g17%
Cholesterol 96mg32%
Sodium 233mg10%
Potassium 888mg25%
Carbohydrates 10.9g4%
Fiber 2.9g12%
Sugar 4.2g5%
Protein 17.9g36%
Calcium 110mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Chicken Meatball Zoodles
Chicken Meatball Zoodles


10 thoughts on “Chicken Meatball Zoodles”

  1. 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.

  2. 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!

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