Chicken Meatballs & Zoodles in Red Sauce

There’s something so comforting about this dish—it’s cozy without being heavy and full of flavor without needing a ton of ingredients. I love that it feels like classic spaghetti and meatballs, but lighter and fresher. The zucchini noodles give it a healthy twist, and the homemade chicken meatballs are so tender and delicious. It’s one of those meals that makes you feel good after eating it—and I come back to it anytime I want something simple, satisfying, and a little special.

Servings: 2 | Prep Time: 15 minutes | Cook Time: 25 minutes

Ingredients

For the Chicken Meatballs:

- 1 lb ground chicken

- 1/4 cup grated Parmesan cheese

- 1/4 cup breadcrumbs (or almond flour for low-carb)

- 1 egg

- 2 cloves garlic, minced

- 1/4 cup chopped parsley (or basil)

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1 tablespoon olive oil (for searing)

For the Sauce:

- 1 tablespoon olive oil

- 2 cloves garlic, minced

- 1 jar (about 24 oz) marinara sauce (or homemade)

- Optional: pinch of red pepper flakes or a splash of balsamic vinegar for depth

For the Zucchini Noodles:

- 4 medium zucchinis, spiralized

- 1 teaspoon olive oil

- Salt, to taste

Instructions

1. Make the Meatballs
In a large bowl, combine ground chicken, Parmesan, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix gently until just combined. Form into 1-inch meatballs.

2. Cook the Meatballs
Heat olive oil in a large skillet over medium heat. Add meatballs in batches and sear until browned on all sides (about 6–8 minutes total). Remove and set aside—they don't need to be fully cooked yet.

3. Simmer in Sauce
In the same skillet, add a little more olive oil if needed and sauté garlic until fragrant (about 30 seconds). Pour in marinara sauce and stir. Add meatballs back into the pan, cover, and simmer for 10–15 minutes until meatballs are cooked through.

4. Cook the Zucchini Noodles
While the sauce simmers, heat olive oil in another skillet over medium-high heat. Add zucchini noodles and sauté for 2–3 minutes, just until tender. Season lightly with salt and drain any excess liquid.

5. Assemble
Divide zucchini noodles into bowls. Top with chicken meatballs and spoon over extra red sauce. Garnish with fresh herbs and grated Parmesan if desired.