Zucchini Noodles with Mini Chicken Feta and Spinach Meatballs.

It’s a Monday meal!

We all have Monday meals right?

I mean, besides a salad with chicken because OMGIateallthethingsthisweekend but there are a few things that are simple, healthy and frankly… boring… come Monday night. amIright?

It’s right for me. I am the cliche stereotype and Monday is always a struggle. Almost always! Sooo… to find the most delicious meal that doesn’t includes as many cheeseburger and pizza as the weekend? That’s the mission.

Max LOVES meatballs. Like completely loves them. So I wanted to throw a spin on them and include some greens, and also figured they’d be perfect on top of zoodles. A super light summery meal that feels comforting and more satisfying that the summer grilled chicken everything we tend to lean towards this season.

ALSO. This pin. This freaking pin has been haunting me. It looked so beautifully delicious but I couldn’t find the recipe, so I decided to just make my own. The flavor combination just sounded incredibly delicious. Albeit, well… green. Very very green.

It’s okay! I can handle it. We can handle it.

The meatballs are filled with a mixture of chopped up spinach and garlic and studded with feta crumbles, then baked. I know most people hate turning on their oven in the summer, but the thought of standing over a skillet flipping meatballs sounded worse to me than baking the balls. You can totally make them either way! Throw a bit of olive oil or grapeseed oil in skillet and cook until browned on all sides if that’s your thang.

Or bake ‘em like me. When you bake them, you can make a huuuuge amount at once and save them for sandwiches or salads or even freeze them if needed.

Plus, they are mini. Mini things are adorable and mini means you get to eat MORE. Woohoo.

The zoodles, up next. The zucc noodles are tossed in olive oil, garlic and butter and cooked until slightly soft. I prefer my noodles to have a bit of crunch to them but sometimes I cook them a bit longer for Max.

If you wanted more flavor, you could always toss the whole thing in red sauce, in some sort of cream sauce, in whatever sauce you’d like. Cream sauce… is probably not on your list of Monday meals. Let me guess.

That’s that! The meatballs will take the longest and you can have this meal finished in under an hour. That’s sometimes a bit longer that I prefer to spend on a Monday meal… but it’s TOTALLY worth it.

Just look! Promise. Swear. On the moon and the stars and the sky.

Print Recipe 4.83 from 17 votes Leave a Review » Yield: 30 to 35 mini meatballs Zoodles with Chicken Feta and Spinach Meatballs Total Time: 1 hr Ingredients 2 1/2 cups fresh baby spinach

3 garlic cloves

1 tablespoon 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 seasoned panko breadcrumbs

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons fresh oregano, plus extra for sprinkling zoodles 2 medium zucchini squash, spiralized

2 tablespoons olive oil

1 tablespoon unsalted butter

2 garlic cloves, minced

pinch red pepper flakes

1 lemon, juiced Instructions 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. You don’t want it completely pureed, but you want it to look as if the spinach is 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, oregano 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. Heat a large skillet over medium-low heat and add olive oil and butter. Add the garlic and pepper flakes and cook for 1 minute, the stir in the lemon juice. Add the zoodles and toss well to coat. Cook until the noodles softened slightly, tossing often, for about 5 to 6 minutes. To serve, serve the meatballs on a bed of zoodles. Top with extra feta and fresh oregano. Did you make this recipe? Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

Oooooh this makes me happy.