Cooking Kitchen Love Recipes

Chicken Meatballs and Marinara Sauce Over Zucchini Noodles

January 27, 2019 by fourseasonsofautumn 1 Comment
I love spaghetti and meatballs! It was one of my most requested meals as a child and I love it even more as an adult! So believe me when I say, these Chicken Meatballs and Marinara Sauce over Zucchini Noodles totally quenches my pasta craving. It’s a quick, easy, and healthier version of the traditional spaghetti and meatballs I loved as a child.
Chicken Meatballs and Homemade Marinara Over Zucchini Noodles
The zoodler that I used is so easy and makes the perfect spaghetti shape. I use the vegetti from Amazon. It’s great because it makes two different types of spaghetti, it takes very little effort to clean, and takes up a small amount of space.
Chicken Meatballs and Homemade Marinara Over Zucchini Noodles
I also love this version of meatballs better than the ground beef version I first fell in love with! The fresh herbs, garlic, and onions adds so much flavor! I think the key is sauteing the onions and garlic before adding it to the meat mixture.
Chicken Meatballs and Homemade Marinara Over Zucchini Noodles
Oh, and this Homemade Marinara sauce – is so stinking good! It’s seriously so fresh and so easy to make! It’s so much better than store-bought sauce. It takes just a few ingredients! Marinara sauce is one of my favorite things to make. It infuses the house with amazing smells and you can use it so many different ways.
Homemade Marinara
Often times, I’ll double the recipe below and freeze half of it. It’s great to have on hand for lasagna and other recipes, too. The meatballs freeze really well, too! I’ve even served them as an appetizer at a cocktail party with a side of this marinara sauce. So yummy! This dish is so good because of it’s versatility and because it freezes so well.

Chicken Meatballs and Homemade Marinara Sauce

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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 4 people

Ingredients
  

  • 1 small onion, diced

Homemade Marinara Sauce

  • 4 cloves garlic, minced
  • 30 oz tomato sauce
  • 30 oz diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp oregano
  • 1 tsp salt & pepper

Chicken Meatballs

  • 1 lb ground chicken
  • 1 small onion sauteed onion
  • 3 cloves garlic, minced
  • 1/2 cup bread crumbs
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup freshly chopped parsly
  • 1 tsp fennel seeds

Instructions
 

Chicken Meatballs

  • Add all of the ingredients to the ground chicken and mix well. Using an ice cream scoop, scoop the mixture into your hand and roll evenly to create about a 2-inch size meatball. Line a baking sheet with parchment paper and spray the paper with cooking oil. Add the meatballs to a 375 degree oven and cook until the meatballs are almost done, about 20-25 minutes. Add the meatballs to the marinara sauce to continue cooking. 

Marinara Sauce

  • In a large stock pan over medium heat, add two tablespoons of olive oil. Let the oil heat up slightly before adding the onion. When the onion is soft, add the minced garlic and stir for one minute. Add the seasonings and herbs and mix well. Add the tomato sauce and diced tomatoes and mix well. Add the tomato paste. Cover the man and let simmer for at least 20 minutes. Serve the sauce and meatballs over pasta or zucchini noodles.

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