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Cooking
Lightly Spicy Meatballs with Zucchini Noodles
· 4 servings
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.
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.
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.
Bake
Put the tray of meatballs in the oven and bake for 10 minutes. Flip them so the baked side faces down, then bake for another 10 minutes. They should be nicely browned on all sides.
Prepare the noodles
While the meatballs are baking, prepare the zucchini noodles. Use a spiralizer fitted with the noodle attachment.
Make the sauce
In a large pan, combine the sauce ingredients. Bring to a boil, then reduce the heat and simmer for a minute. The ingredients will meld together and the sauce will thicken nicely. Add the baked meatballs to the pan and gently toss to coat them in the sauce.
Cook the noodles
Remove the meatballs from the pan and add the zucchini noodles to it. Careful, they'll release quite a bit of liquid. Cook until al dente, about five minutes. Be careful not to overcook them!
Serve
Divide the zucchini noodles among four plates and top with the meatballs.