Zucchini Pasta with Chicken and Feta Meatballs
Danalaila
May 30, 2014
Ingredients
- 1 pound ground chicken
- 1 egg
- 1/4 breadcrumbs ( seasoned with Italian seasoing ) I made these fresh with sourdough bread in a food processor but use what you like
- 1/2 cup feta cheese crumbles
- 1/2 onion grated on cheese grater
- 1 large garlic clove - grated with a cheese grater
- 1 teaspoon oregano
- 1/4 cup flat leaf parsely choppped
- 2-3 tablespoon extra virgin olive oil
- salt and pepper
- Zucchini noodles : depending on how many you are cooking for 1 to 5 whole Zucchini
- 1 garlic clove grated with cheese grater
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Parmesan cheese
- Salt and peppper
Servings:
Units:
Instructions
- Meatballs:
- In a large mixing bowl add the soft bread crumbs, oregano, parsley, feta, garlic, onion, egg and mix well to combine - then add in the ground chicken and some salt and pepper and mix well- but do not over mix
- Next roll each meatball and palce on a baking sheet lined with foil and oilve oil and then drizzle more olive oil the top of each meatball and cook on Broil for about 6 minutes per side ( until tops are browned and they are cooked through
- I used a vegtable spiralizer ( I got mine on amazon.com ) But you can use a mandolon too. Once you have ribbons of zucchini put them in a colander over a bowl and sprinkle them with some salt and set aside for 30 minutes ( this will get the moisture out of the noodles) then in a pot of boing water add the zucchini and boil for 1 minute and then drain and rinse well to get all of the salt off the noodles
- Next dry them on some paper towels to get water out of them. Then in a pan on medium - low heat - add in the olive oil and grated garlic and cook the zucchini noodles for a few minutes - about 5 and then take them off the heat and top with parmesean cheese and meatballs and enjoy!
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