Baked Chicken Meatballs with Zucchini Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken meatballs baked to perfection, served over zucchini noodles for a satisfying, low-carb meal. This american-inspired whole30 ready in about 35 minutes pairs ground chicken, almond flour, finely chopped fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Combine ground chicken, 1/4 cup almond flour, 2 tbsp fresh parsley, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl. Form into 12 meatballs.
  2. Step 2: Place meatballs on a lined baking sheet and bake for 15 minutes until golden and cooked through.
  3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat. Add zucchini noodles and cook for 3-4 minutes until tender. Stir in 1/4 cup tomato sauce and heat through.

Frequently asked questions

How long does Baked Chicken Meatballs with Zucchini Noodles take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Chicken Meatballs with Zucchini Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground chicken from drying out.

Can I substitute ingredients in Baked Chicken Meatballs with Zucchini Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Chicken Meatballs with Zucchini Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Chicken Meatballs with Zucchini Noodles?

American whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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