At a glance
You're making tender, spice-kissed chicken meatballs paired with delicate zucchini noodles coated in a tangy-sweet sauce. The main time commitment comes from chilling and shaping the mixture, plus baking the meatballs, but the zucchini noodles cook quickly and deserve careful attention so they don't turn mushy.
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Grind the meat
Grind the chicken (or any other meat of your choice) in a meat grinder. Put all the ingredients for the meatballs into a bowl. Mix by hand for best results, kneading well so everything binds together.
For this step
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Chill the mixture
Chill the finished meat mixture in the fridge for half an hour. It will be much easier to shape once cold, and this also gives the chia seeds time to do their thing.
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Shape the meatballs
Preheat the oven to 170°C. Line a baking tray with parchment paper. Wet your hands and scoop out portions of the meat mixture with a spoon, then shape them into balls with your hands. Arrange the meatballs on the tray so they don't touch each other.
