Chicken Meatballs with Roasted Red Pepper Chickpea Sauce and Zucchini Noodles

Chicken Meatballs with Roasted Red Pepper Chickpea Sauce and Zucchini Noodles are a delicious and healthful Middle Eastern spin on traditional spaghetti and meatballs!

Spiced chicken meatballs are smothered in a flavor-packed roasted red bell pepper and chickpea sauce which are then served atop quickly sautéed zucchini “noodles” in this Middle Eastern twist on spaghetti and meatballs.

Use all-white ground chicken, or if you’re not afraid of a small amount of extra fat, use a combination of white and dark ground chicken for better flavor.  The combination of spices, cumin, coriander, Hungarian paprika and a touch of cayenne makes them irresistible!

Tips for making Chicken Meatballs with Roasted Red Pepper Chickpea Sauce:

• When making meatballs, get all the ingredients except the ground protein mixed together first, then add the ground protein last.  This order ensures that all the ingredients and seasonings are more evenly distributed.
• When I mix up any ground protein dish, I put on disposable gloves and mix with my hands to get the job done faster and more thoroughly.
• The best way I’ve found to portion and form meatballs is with a 1-inch cookie scoop.  After mixing everything together, grab a handful of it in one hand and the cookie scoop in the other.  Use the heel of the hand holding the meat mixture to level off the scoop.  Empty the scoop onto a baking sheet.  After they are all portioned out, roll into neat balls.
• Frying meatballs is messy and requires more time and attention.  Instead, I place on a foil-lined baking sheet, drizzle some stock or broth over them so they don’t dry out and simply bake in the oven.

My favorite flavor of hummus–roasted red bell pepper–was my inspiration to create this sauce that pairs perfectly with the spiced chicken meatballs.  If time allows, I prefer to roast my own red bell peppers for the best flavor.  However, good-quality water-packed roasted red bell pepper in a jar is fine.

Canned chickpeas (also called garbanzo beans) thicken the sauce while adding complex carbohydrates, fiber and iron.  The sauce is also delicious with regular pasta, rice and roasted cauliflower.

Here’s another great recipe that includes zucchini noodles!  Bruschetta Chicken with Zucchini Noodles

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Yield: 4-6

Chicken Meatballs with Roasted Red Pepper - Chickpea Sauce and Zucchini Noodles

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Chicken Meatballs with Roasted Red Pepper Chickpea Sauce and Zucchini Noodles are a delicious and healthful Middle Eastern spin on traditional spaghetti and meatballs!

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

• MEATBALLS
• Non-stick cooking spray
• 1/2 cup chicken broth, divided
• 1 large egg
• 1/2 cup panko (regular or gluten-free)
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 2 teaspoons Hungarian paprika
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper, or to taste
• 1 pound ground chicken
• SAUCE
• 2 tablespoons olive oil
• 1 medium onion, finely chopped (about 1 1/2 cups)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (or to taste)
• 1 1/4 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
• salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley
• ZUCCHINI NOODLES
• 2 tablespoons olive oil
• 2 large zucchini, spiral sliced or cut into thin strips
• 2 cloves garlic, minced
• salt and freshly ground black pepper, to taste

Instructions

1. MEATBALLS: 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.
2. Combine the next 11 ingredients in a bowl (using 1/4 cup chicken broth).
3. Add ground chicken and mix well. Form into 1-inch meatballs and place on the baking sheet. Drizzle with remaining chicken broth.
4. Bake for 15-20 minutes or until cooked through to an internal temperature of 165 degrees. Makes 25 1-inch meatballs.
5. SAUCE: While the meatballs are baking, prepare the 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.
7. Puree with an immersion blender until smooth or transfer to a food processor or blender and puree until smooth. (Be careful with hot liquids!)
8. Season to taste with salt and black pepper. Stir in parsley.
9. ZUCCHINI NOODLES: 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 the desired doneness. Season with salt and black pepper to taste.

Nutrition Information

Yield

6

Serving Size

4-6
Amount Per Serving Calories 391 Total Fat 24g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 17g Cholesterol 126mg Sodium 1087mg Carbohydrates 21g Net Carbohydrates 0g Fiber 4g Sugar 7g Sugar Alcohols 0g Protein 26g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.