Slightly Spicy Meatballs with Zucchini Noodles
·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.
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.
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.
Bake
Put the tray of meatballs into the oven and bake for 10 minutes. Flip them so the browned side faces down and bake for another 10 minutes. They should be nicely browned all over.
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 flavors will come 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 instead. Be careful, as they release quite a bit of liquid. Cook until al dente, about five minutes. Take care not to overcook them!
Serve
Divide the zucchini noodles between four plates and top with the meatballs.
