Recipe by

Visit website

Chicken Meatballs with Roasted Red Pepper Chickpea Sauce and Zucchini Noodles are a delicious and healthful way to spice up your spaghetti and meatballs routine!


Total time

60 minutes




  • meatballs
  • non-stick cooking spray
  • ½ cup chicken broth (divided)
  • 1 large egg
  • ½ cup panko (regular or gluten-free)
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon salt
  • 2 teaspoons Hungarian paprika
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper, or to taste
  • 1 pound ground chicken
  • sauce
  • 1 medium onion (finely chopped)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon cayenne pepper (or to taste)
  • 1¼ cups chicken broth (or as needed)
  • 3 large red bell peppers, roasted and skins removed or 1 jar (12-ounce) drained
  • 2 cans (15-ounce) chickpeas (drained and rinsed)
  • zucchini "NOODLES"
  • 2 large zucchini, spiral sliced or cut into thin strips
  • 2 cloves garlic (minced)
  • 3 cloves of garlic
  • 3 cloves of garlic
  • 2 tbsp Fresh chopped parsley
  • 2 tbsp fresh chopped parsley
  • 2 tbsp olive oil
  • 2 tbsp olive oil


  2. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. Alternately, use non-stick aluminum foil or parchment paper.
  3. Combine next 11 ingredients in a bowl (using 1/4 cup chicken broth). Add ground chicken and mix well. Form into 1-inch meatballs and place on baking sheet. Drizzle with remaining chicken broth. Bake for 15-20 minutes or until cooked through to an internal temperature of 165 degrees. Makes 25 1-inch meatballs.
  4. SAUCE
  5. While the meatballs are baking, prepare sauce. Heat olive oil over medium-high heat in a large saucepan. Add the onion, reduce heat to medium-low and cook 8-10 minutes or until the onion is soft. Add the garlic, cumin, coriander and cayenne and cook 30 seconds.
  6. Add the chicken broth, red bell peppers and chickpeas. Bring to a boil, reduce heat to medium-low and simmer 5 minutes. Puree with an immersion blender until smooth or transfer to a food processor or blender and puree until smooth. (Be careful with hot liquids!) Season to taste with salt and black pepper. Stir in parsley.
  8. Heat olive oil in a large sauté pan over medium-high heat. Add the zucchini and cook 4-5 minutes, stirring often or until the zucchini softens to desired doneness. Season with salt and black pepper to taste.
  9. View the recipe instructions at From a Chef's Kitchen

View this recipe plus 5,000 more in our FREE app

Preview in browser for now