Lemon Herb Chicken Meatballs with Zoodles

Lemon Herb Chicken Meatballs with Zoodles is a light yet satisfying dish featuring tender, flavourful chicken meatballs paired with fresh zucchini noodles. Finished with a bright lemon-herb sauce, this meal offers a refreshing, low-carb alternative to traditional pasta dishes while maintaining exceptional flavour.

Why You’ll Love This Recipe

This recipe provides a healthy, protein-rich meal without sacrificing taste. The chicken meatballs are juicy and well-seasoned, while the zoodles offer a fresh, crisp base that absorbs the vibrant lemon and herb flavours. It is ideal for those seeking gluten-free or lighter dinner options. The dish cooks quickly, making it well suited for weeknight meals, and it presents beautifully with its colourful ingredients.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ground chicken
• Egg
• Breadcrumbs or almond flour
• Garlic, minced
• Onion, finely grated
• Fresh parsley
• Fresh basil or dill
• Lemon zest
• Salt
• Ground black pepper
• Olive oil
• Zucchini, spiralised into noodles
• Lemon juice
• Crushed red pepper flakes (optional)

Directions

1. In a large bowl, combine ground chicken with egg, breadcrumbs, garlic, onion, parsley, lemon zest, salt, and pepper. Mix gently until well incorporated.
2. Shape the mixture into even-sized meatballs.
3. Heat olive oil in a large skillet over medium heat and sear the meatballs until golden on all sides.
4. Reduce heat slightly, cover the skillet, and cook until the meatballs are cooked through.
5. Remove the meatballs and set aside.
6. Add a small amount of olive oil to the skillet, then toss in the zucchini noodles. Cook briefly until softened but still firm.
7. Add lemon juice, herbs, and red pepper flakes to the skillet, tossing to coat the zoodles evenly.
8. Return the meatballs to the skillet, warming them through and coating them lightly in the sauce.
9. Adjust seasoning and serve immediately.

Servings and Timing

Serves 4 servings.
Preparation time: 15 minutes
Cooking time: 15–18 minutes
Total time: 30–33 minutes

Variations

• Substitute ground turkey for the chicken.
• Add grated Parmesan cheese to the meatball mixture for added richness.
• Serve over whole wheat pasta or rice instead of zoodles.
• Use a creamy lemon garlic sauce for a richer version.
• Add cherry tomatoes for colour and acidity.

Storage/Reheating

Store meatballs and zoodles separately for best texture.
Refrigerate for up to 4 days in airtight containers.
Reheat the meatballs on the stovetop or in the microwave until warmed through.
Reheat zoodles briefly to prevent them from becoming overly soft.

FAQs

Can I bake the meatballs instead of pan-searing them?

Yes, bake at 400°F (200°C) for 15–18 minutes.

Why are my meatballs tough?

Overmixing the meat can make it dense; mix gently.

Can I use store-bought zoodles?

Yes, they work well and save time.

How do I prevent the zoodles from becoming watery?

Cook them briefly and avoid overcrowding the pan.

Can I freeze the meatballs?

Yes, freeze cooked meatballs for up to three months.

Should I salt the zoodles before cooking?

You may salt and drain them to reduce moisture.

Can I make this dish dairy-free?

Yes, as long as you do not add Parmesan.

Can I use lemon pepper seasoning?

Yes, but reduce added salt.

Can I add vegetables?

Spinach, cherry tomatoes, or bell peppers work well.

How do I make the dish spicier?

Add more red pepper flakes or a dash of hot sauce.

Conclusion

Lemon Herb Chicken Meatballs with Zoodles is a flavourful, vibrant, and nutritious dish that combines tender chicken with refreshing citrus and herbs. Its simplicity and flexibility make it a reliable option for healthy weeknight cooking.

Lemon Herb Chicken Meatballs with Zoodles

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Light and flavorful chicken meatballs infused with lemon, garlic, and fresh herbs, served over tender zucchini noodles for a healthy, low-carb meal.

• Author: Emma Harper
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• For the Meatballs:
• 1 lb ground chicken
• 1/3 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil (for cooking)
• For the Zoodles:
• 3 medium zucchini, spiralized
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 clove garlic, minced

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Instructions

1. In a large bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, basil, lemon zest, lemon juice, salt, and pepper until combined.
2. Shape mixture into 1-inch meatballs.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Add meatballs and cook for 8–10 minutes, turning occasionally, until browned and fully cooked.
4. For the zoodles, heat 1 tbsp olive oil in another skillet. Add garlic and sauté for 30 seconds.
5. Add zucchini noodles, salt, and pepper. Cook for 2–3 minutes until slightly softened but not mushy.
6. Serve meatballs over warm zoodles. Add a squeeze of lemon on top if desired.

Notes

• Use gluten-free breadcrumbs to keep the recipe gluten-free.
• Add crushed red pepper for a spicy kick.
• Do not overcook zoodles—they soften quickly.
• Great topped with extra Parmesan or fresh herbs.

Nutrition

• Serving Size: 1 serving
• Calories: 260
• Sugar: 4g
• Sodium: 520mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 105mg