Chicken Meatballs with Zucchini Noodles

Lighter meatballs served with deliciously filling zucchini noodles are a fresh take on pasta night.

Serves: 4Prep: 15 minutesCook: 30 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 1 pound ground chicken
  • 1 teaspoon salt
  • 1 teaspoon Garlic Powder
  • 1⁄2 cup green onions, chopped
  • 1 large egg
  • 1⁄2 cup panko bread crumbs
  • 2 tablespoons olive oil
  • 16 ounces zucchini noodles
  • 1 jar (24 oz.) Private Selection™ Basilico Tomato & Basil Sauce
  • 1⁄2 cup shredded Parmesan
  • Fresh basil, to garnish


  • Preheat oven to 350°F. Prepare a baking sheet with a silicone baking mat or parchment paper.
  • In a medium bowl, mix together the ground chicken, salt, garlic powder, green onions, egg and bread crumbs.
  • Divide the chicken mixture evenly and roll into 8 separate meatballs.
  • Place the meatballs on the prepared pan and bake for 25-30 minutes.
  • Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the zucchini noodles and cook until tender. Add the tomato sauce and cook until heated through.
  • When the meatballs are finished cooking, add them into the sauce.
  • Serve with Parmesan and fresh basil.
  • Refrigerate leftovers.