Citrus Oregano balsamic ·
Citrus Pantry Pairing ·
Gremolata olive oil ·
Healthy Options ·
Meat and Poultry ·
Parmesan Spice blend ·
Vegetables ·
Zucchini Noodles with Mini Meatballs
Zucchini Noodles with Mini Meatballs
Meat and Poultry
Ingredients
- 2 1/2 cups fresh baby spinach
- 3 garlic cloves
- 1 tablespoon Fustini's Gremolata olive oil
- 4 ounces feta cheese, crumbled, plus extra for topping
- 1 pound lean ground chicken
- 1 large egg, lightly beaten
- 1 tablespoon Worcestershire sauce
- 1/3 to 1/2 cup panko breadcrumbs
- Kosher salt and freshly ground black pepper
- 1 tablespoon Fustini's Parmesan Spice blend
- 3 tablespoons fresh oregano, plus extra for sprinkling
- 2 medium zucchini squash, spiralized
- 1 tablespoon Fustini's Citrus Oregano balsamic
Directions
- 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.
- 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.
- 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.
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