Low Sodium Spicy Chicken Meatballs With Zucchini Noodles Food

GARLIC-BUTTER ZOODLES WITH CHICKEN MEATBALLS

Steps:

• Mix ground chicken, 1/2 cup Parmesan cheese, egg, 2 garlic cloves, parsley, and red pepper flakes together in a large bowl. Season with kosher salt and black pepper and form into tablespoon-sized meatballs.
• Heat olive oil in a large skillet over medium heat. Cook meatballs until golden brown on all sides and no longer pink in the centers, about 10 minutes. Transfer to a plate and wipe the skillet with a paper towel.
• Melt butter in the same skillet; add remaining 3 garlic cloves and cook until fragrant, about 1 minute. Add zucchini noodles to the skillet and toss into the garlic butter; squeeze in lemon juice. Add meatballs and heat just until warmed through. Garnish with remaining Parmesan cheese to serve.

LOW SODIUM SPICY CHICKEN MEATBALLS WITH ZUCCHINI NOODLES

Steps:

• Preheat oven to 425 degrees.
• Spray a half sheet pan with olive oil and place chopped red bell peppers and crushed garlic cloves onto the pan. Bake at 425 for about 10 minutes. If you want a bit of char taste, turn your oven to broil the last few minutes to let your peppers brown. Watch the garlic! Do not let it burn.
• Place peppers and garlic into a food processor or blender. Add olive oil, lemon juice, and all spices listed in the "sauce" section of the ingredients list and puree until you have a smooth sauce.
• In a large mixing bowl, combine the meatball ingredients. Once thoroughly combined, roll into small to medium-sized meatballs. Whatever size you choose, keep it consistent. This will ensure an even cooking time for all your meatballs.
• In a dutch oven, pour about three tablespoons of olive oil (enough to lightly coat the bottom of the pan) and warm over medium-high heat. Once the oil is hot, gently place your meatballs in the pan. Cook your meatballs for about 6 minutes, or until they are cooked to an internal temperature of 165 degrees. Be sure to turn your meatballs frequently to ensure you achieve a golden brown all over.
• Once meatballs are cooked add your homemade sauce and the Moroccan red pepper sauce to the dutch oven. Stir until combined. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
• Add your zucchini noodles and simmer for 3-4 minutes until the zucchini reaches a soft noodle-like texture.