Zucchini Noodles with Mini Meatballs

Directions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In your food processor, combine the spinach and garlic and pulse until small pieces remain, finely chopped Drizzle in 1 tablespoon of olive oil and add half of the feta (2 ounces), pulsing again just a few times.
2. In a bowl, mix together the chicken, egg, Worcestershire, spinach mixture, salt, pepper, spice blend, and 1/3 cup breadcrumbs with your hands until just combined. If it feels too wet and is difficult to shape into balls, add a touch more breadcrumbs and mix. Add in the remaining feta cheese and mix. Form into 30 or so mini meatballs, about 1/2 inch in diameter. Place on the parchment and bake for 20 to 25 minutes, or until the meatballs are cooked through.
3. While the meatballs are cooking, spiralize the zucchini into noodles and drizzle with some olive oil and balsamic. To serve, serve the meatballs on a bed of zoodles. Top with extra feta.