One of my families favorite meals is Parmesan Chicken. However, as kids and picky eaters go hand in hand, every once in a while we will notice the cheesy saucy noodles are consumed, but the chicken is hardly touched. So I thought how could get them to get their protein part of the meal. Recognizing they eat beef and turkey meatballs happily, so why not make some Chicken Parmesan Meatballs and make it into one of our favorite dishes. It worked! I’m still trying to sneak the zoodles in on them. So far, it’s only worked on the husband. True story. He even requested them the other night!
Making the Chicken Parmesan Meatballs!
First, warm your oven to 375°. Get a large mixing bowl. Place ground chicken, bread crumbs, egg, parmesan, onion powder, garlic powder and parsley (or Italian Seasoning). Mix by hand. I like to use food handler gloves so I can quickly mix and begin to shape without repeated hand washing.
Shape into small balls. I like little superball size balls for my family, but I also have done ping pong size balls. Place on a baking sheet. Here, I am using a Pampered Chef Medium Bar Pan that is well seasoned.
Brush with your favorite pasta or marinara sauce. I like using a basting brush.
Sprinkle on some shredded Parmesan Cheese. I really like my Pampered Chef Rotary Grater (that I don’t have pictured).
Bake for 20 – 25 minutes. If you like them a little extra saucy, remove pan after about 15 minutes and reapply sauce.
While the meatballs are cooking, let’s get to the zoodles!
Making the zoodles!
Clean and wash your medium sized zucchini. I would count on 1 zucchini per adult serving. Trim off one end, place in spiralizer and make your zoodles!
Get a medium size skillet and turn burner to medium heat. Place 3-4 tablespoons water, enough to cover pan. I have made many zoodles and have made many mistakes making them. I’ve made the mistake of putting in too much water and they are a big soggy flavorless mess. Think a mix of steaming and pan frying your zoodles and they should come out perfect for you!
Plate your zoodles or your noodles, place your meatballs on top. Then top with extra sauce if you desire and sprinkle with more parmesan cheese.
Links to Tools I Used:
Gloves- Lately, I’ve found it easier, quicker and cleaner to use these Food Handling Gloves.
Zoodle Tool – Quick and easy tool for spriralizing veggies. A must have! Find here.
Chicken Parmesan MeatballsPrint Recipe
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/3 shredded parmesan cheese
- 1/2 egg, beaten
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 TBSP parsley or Italian seasoning
- 1 cup basil marinara (or your favorite red sauce)
- 1 zucchini
Preheat over to 400.
Mix all ingredients, except sauce in a bowl.
Roll into small balls.
Brush each meatball with sauce.
Bake for 20 - 25 minutes, until balls are browned.
Will meatballs are baking, start your zoodles.
Wash your zucchini. Cut off one end. Place in zoodle maker and start twisting.
Heat up skillet pan with 2-3 TBS water, enough to cover bottom.
Cook/Steam zoodles 3-4 minutes until tender.
For extra cheesy meatballs, wrap each meatball around a small piece of mozzarella cheese! Also, my daughter suggested these would be great for meatball subs!