Baked Chicken Meatballs with Zucchini Noodles and Marinara

Ingredients

• Ground chicken 25 oz
• Zucchini noodles 7.5 cups
• Marinara sauce 2.5 cups
• Parmesan cheese 5 tbsp
• Olive oil 5 tsp

Method

1. Preheat the oven. Set your oven to 400°F (200°C) to preheat while you prepare the meatballs. This ensures the oven is hot enough for baking.
   Tip: Preheating the oven first helps the meatballs cook evenly and get a nice crust.
2. Prepare the chicken meatball mixture. In a large bowl, place 25 oz (708.9g) of ground chicken. Add salt and pepper to taste (optional). Mix gently with your hands or a spoon until combined but not overworked to keep the meatballs tender.
   Tip: Avoid overmixing the meat to prevent tough meatballs.
3. Form the meatballs. Divide the chicken mixture into 25 equal portions (each about 1 oz or 28g). Roll each portion gently into a ball using your palms and place them on a baking sheet lined with parchment paper or lightly greased.
   Tip: Try to make all meatballs the same size for even cooking.
4. Bake the meatballs. Place the baking sheet in the preheated oven and bake the meatballs for 20 minutes, or until they are cooked through and reach an internal temperature of 165°F (74°C).
   Tip: Use a meat thermometer to check doneness for safety.
5. Prepare the zucchini noodles. While the meatballs bake, heat 1 tsp of olive oil in a large skillet over medium heat. Add 1.5 cups (360g) of zucchini noodles per serving and sauté gently for 2-3 minutes until just tender but still slightly firm.
   Tip: Avoid overcooking zucchini noodles to prevent sogginess.
6. Warm the marinara sauce. In a small saucepan, gently heat 1/2 cup (480g) of marinara sauce per serving over low heat until warmed through, about 3-5 minutes. Stir occasionally to prevent sticking.
   Tip: Use a low heat to keep the sauce fresh and avoid burning.
7. Assemble the dish. Place the sautéed zucchini noodles on each plate. Top with 5 baked chicken meatballs per serving. Spoon warm marinara sauce over the meatballs and noodles. Sprinkle 1 tablespoon of grated Parmesan cheese on top to finish.
   Tip: Serve immediately for the best texture and flavor.

Pro tips

• To prevent zucchini noodles from becoming watery, salt them lightly and let them sit for 10 minutes before cooking, then pat dry with paper towels.
• Use a non-stick skillet when sautéing zucchini noodles to avoid sticking and tearing.