Thai Chicken Meatballs with Zucchini Noodles
Try this Thai Chicken Meatballs with Zucchini Noodles recipe, or contribute your own.
Try this Thai Chicken Meatballs with Zucchini Noodles recipe, or contribute your own.
- 1 tablespoon honey
- 2 tablespoons chia seeds
- for the glaze:
- 1 tablespoon sriracha sauce
- 1 pound ground chicken breast
- juice of 1/2 lime
- 3 tablespoons low-sodium soy sauce
- 3 garlic cloves grated or finely minced
- 11/2 teaspoons peeled and grated fresh ginger
- 3 scallions whites and light green parts only, finely chopped
- 1/4 cup fresh cilantro leaves finely chopped
- 11/2 teaspoons low-sodium soy sauce
- 2 teaspoons dark sesame oil
- 3 medium zucchinis (this makes 3 servings with 3 meatballs
- Carbohydrate 105.018606757222 g
- Cholesterol 130.029812733333 mg
- Fat 21.2987800925057 g
- Fiber 32.451823185554 g
- Protein 41.8525007451547 g
- Saturated Fat 4.61513381010702 g
- Serving Size 1 1 Serving (1227g)
- Sodium 1377.5968896956 mg
- Sugar 72.5667835716685 g
- Trans Fat 3.00623153822233 g
- Calories 617 calories
Step-by-step
- Put all the ingredients for the meatballs in a medium bowl. Using your hands, mix all the ingredients until well combined.
- Cover and refrigerate the meatball mixture for 30 minutes to allow the chia seeds to work their gelling magic.
- Pre-heat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
- With damp hands, very gently roll heaping tablespoons of the chicken mixture into balls. Arrange them on the prepared baking sheet, making sure they're not touching. You should have approximately 18 balls.
- Transfer the meatballs to the preheated oven and bake for 10 minutes. Turn the meatballs over and bake for another 10 minutes until lightly browned and cooked through.
- While meatballs cook, spiralize the zucchinis and trim the noodles.
- In a large skillet, whisk together the ingredients for the glaze. Bring it to a boil over medium-high heat and cook for about 1 minute until it thickens slightly.
- Add the meatballs to the pan and shake gently to coat them with the glaze.
- Set the meatballs aside and add in the zucchini noodles. Cook until al dente, about 5 minutes.
- Divide the zucchini into three plates and top with 3 meatballs per plate. Freeze the rest of the meatballs for future use.
Thai Chicken Meatballs with Zucchini Noodles: A Weeknight Winner
As a busy mom of three, finding time to cook healthy and delicious meals can feel like an impossible task. Between school runs, after-school activities, and work, dinner often ends up being a rushed affair, relying on takeout or quick, less-than-nutritious options. But I've discovered a game-changer: meal prepping! And this Thai Chicken Meatball recipe with zucchini noodles is a perfect example of a make-ahead dish that's both satisfying and healthy. It's become a staple in our household because it's quick to assemble, tastes incredible, and leaves me with leftovers for lunch the next day, a small victory in the chaos of motherhood. This recipe is versatile, too. Sometimes I swap the zucchini noodles for regular pasta, or if I'm short on time I use pre-made spiralized zucchini. The key is to adapt it to your schedule.
The beauty of this recipe lies in its simplicity. The ingredients are readily available, and the cooking process is straightforward, even for novice cooks. I love that I can prep the meatballs ahead of time, store them in the fridge or freezer, and then whip up a quick dinner within minutes on busy weeknights. The vibrant flavors of the Thai-inspired glaze are a welcome burst of freshness, making it a meal the whole family enjoys, even my picky eaters! The zucchini noodles add a healthy twist, giving the dish a lightness and freshness that regular pasta lacks, and the kids surprisingly haven't complained, which is always a bonus. There's something about the combination of sweet, spicy, and savory flavors that makes this dish irresistible. The meatballs are juicy and flavorful, perfectly balanced by the slightly sweet and spicy glaze, making this a complete meal in itself. It's a perfect combination of healthy and delicious.
Making it your own: I often adjust this recipe to use whatever fresh vegetables I have on hand. Sometimes I add a handful of chopped bell peppers or snow peas to the glaze alongside the zucchini noodles for extra color and nutrients. Other times, if I have leftover cooked rice, I'll mix it in for a heartier meal. This recipe is truly a blank canvas for your culinary creativity. The possibilities are endless, and you can easily adapt it to your dietary needs and preferences. It’s adaptable to dietary restrictions, too. For those avoiding soy, coconut aminos are a great substitute. Feel free to experiment with different types of noodles – shirataki noodles or even spaghetti squash could work wonders. You can also adjust the spice level by adding more or less sriracha, depending on your taste. The key is to have fun with it and make it your own!
So, if you're looking for a healthy, delicious, and easy meal that the whole family will enjoy, I highly recommend giving these Thai Chicken Meatballs with Zucchini Noodles a try. It's a recipe that's become a lifesaver in our house, proving that healthy and convenient cooking doesn't have to be complicated. Trust me, it's a keeper!
