Tuscan Chicken Meatballs with Zucchini Noodles
This is the kind of dinner that feels a little more relaxed than a traditional pasta night. Savory, herby, and full of Mediterranean-inspired flavor, each bite brings a combination of garlic, parmesan, and sweet sun-dried tomatoes that feels both comforting and fresh. The dish is satisfying without feeling heavy, with plenty of flavor in every bite and just enough elegance to make an ordinary weeknight dinner feel special.
Servings: Four
INGREDIENTS
1 1/2 pounds ground chicken
1/3 cup grated parmesan cheese
1/4 cup finely chopped oil-packed sun-dried tomatoes
1 shallot, finely minced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1 large egg
1/3 cup gluten-free panko breadcrumbs
Sauce
2 tablespoons avocado oil
1 shallot, thinly sliced
3 cloves garlic, minced
1/3 cup finely chopped oil-packed sun-dried tomatoes
1/2 cup chicken broth
1 tablespoon fresh lemon juice
2 ounces baby spinach
1/4 cup grated parmesan cheese
4 medium zucchini, spiralized
PREPARATION
Make meatballs: In a large bowl, combine ground chicken, 1/3 cup parmesan, 1/4 cup sun-dried tomatoes, minced shallot, 3 cloves garlic, oregano, basil, red pepper flakes, egg, and gluten-free panko. Season with salt and pepper and mix gently until combined. Form into 24 meatballs.
Brown meatballs: Heat 1 tablespoon avocado oil in a large skillet over medium heat. Add meatballs and cook 5 to 6 minutes, turning occasionally, until browned on all sides. Season meatballs with a little salt. Transfer to a plate.
Build sauce: Add remaining 1 tablespoon avocado oil to the skillet. Cook sliced shallot for 1 to 2 minutes. Add 3 cloves garlic and 1/3 cup sun-dried tomatoes and cook 1 minute more.
Reduce sauce: Add chicken broth and scrape up any browned bits. Simmer 2 to 3 minutes until the liquid reduces and becomes glossy rather than brothy.
Finish meatballs: Return meatballs to the skillet. Cover and cook 3 to 4 minutes, until the meatballs reach 165°F (74°C).
Add spinach: Create a little well in the middle and stir in spinach and cook 1 to 2 minutes until wilted. Stir in lemon juice. Season with salt and pepper.
Finish zucchini noodles: Create another well in the center and add zucchini noodles and toss 1 to 2 minutes until just tender and coated in the sauce.
Plate: Gently toss to combine. Divide the noodles among the bowls and top off with meatballs and sauce. Sprinkle with grated parmesan.
Notes:
For the best crust, pat the cod very dry before seasoning and cooking.
If your cod fillets are thick, reduce the heat slightly after flipping to prevent the spice coating from darkening before the fish cooks through.
