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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!


Servings

Total time

0 minutes

Cuisines

Courses


Ingredients

  • meatballs
  • non-stick cooking spray
  • 0.5 cup chicken broth
  • 1 large egg
  • 0.5 cup panko
  • 3 cloves garlic
  • 2 tablespoons fresh parsley
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon salt
  • 2 teaspoons Hungarian paprika
  • 1 teaspoon freshly ground black pepper
  • 0.5 teaspoon cayenne pepper, or to taste
  • 1 pound ground chicken
  • sauce
  • 2 tablespoons olive oil
  • 1 medium onion
  • 3 cloves garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.25 teaspoon cayenne pepper
  • 1.25 cups chicken broth
  • 3 large red bell peppers, roasted and skins removed or 1 jar (12-ounce) drained
  • 2 cans (15-ounce) chickpeas
  • salt and freshly ground black pepper
  • 2 tablespoons fresh parsley
  • zucchini "NOODLES"
  • 2 tablespoons olive oil
  • 2 large zucchini, spiral sliced or cut into thin strips
  • 2 cloves garlic
  • salt and freshly ground black pepper

Method

  1. MEATBALLS
  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.
  7. ZUCCHINI NOODLES
  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.