At a glance
You're making juicy chicken meatballs with a lightly spicy Asian-inspired sauce and fresh zucchini noodles. The main steps involve mixing and chilling the meat, shaping and baking the meatballs, then quickly preparing the noodles while everything cooks—timing is key to keep those zucchini noodles perfectly al dente.
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Mince the meat
Grind the chicken (or any other meat) in a meat grinder. Put all the meatball ingredients into a bowl. Mix them by hand, kneading well so everything binds together nicely.
For this step
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Chill the mixture
Chill the finished meat mixture in the fridge for half an hour. It'll be much easier to work with once cold, and this also gives the chia seeds time to work their magic.
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Shape the meatballs
Preheat the oven to 170°C. Line a baking tray with parchment paper. Wet your hands, then scoop out portions of the meat mixture with a spoon and shape them into balls by hand. Arrange the meatballs on the tray so they don't touch each other.
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