Zucchini Noodles with Chicken, Feta and Kale Meatballs
A LCHF meal suitable for a light meal.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 20 mins
4 (600 g) boneless, skinless chicken breasts, chopped
1 C (250 ml / 35 g) kale, chopped
½ (45 g) small red onion, chopped
1 Tbsp (15 ml) Dijon mustard
2 tsp (10 ml) origanum, chopped
½ tsp (2.5 ml) fine salt
pinch of pepper
1 (70 g) round of feta, crumbled
oil, for frying
2 Tbsp (30 ml / 30 g) butter
700 g zucchini noodles* (use a spiralizer)
2 tsp (10 ml) garlic, finely chopped
2 tsp (10 ml) lemon zest
2 tsp (10 ml) lemon juice
Parmesan, finely grated, to serve
basil leaves/ micro herbs, to serve
lemon wedges, to serve
Preheat the oven to 180 °C.
Place the chicken in a food processor. Add the kale, onion, mustard, origanum, salt and pepper and process until fine. It does not have to be smooth and can be left with a little bit of a texture. Stir in the feta.
Form 16 meatballs.
Heat the oil in a frying pan over medium heat. Fry the meatballs for 5 minutes and turn regularly to ensure
even browning. Place in the oven for 10 minutes until
Heat half of the butter in a large frying pan over high heat. Add half of the zucchini noodles and half of the garlic, lemon zest and juice. Fry for about 1 minute. Season to taste and remove from the frying pan.
Cook the remaining zucchini noodles with the rest of the garlic, lemon zest and juice. Cook the noodles in 2 batches to prevent over-cooking and sogginess – frying too many noodles at the same time will cause them to steam instead of frying.
Serve the meatballs on top of the noodles and scatter with grated Parmesan and basil leaves. Serve with lemon wedges.
TIP: Use slightly wet hands when rolling the meatballs, as this will prevent the mixture from sticking to your palms.
*TIP: Use a spiralizer to make the zucchini noodles. If you don’t have a spiralizer, search your local supermarket for readymade zucchini noodles which some retailers are now stocking.