Baked Chicken Meatballs with Zucchini Noodles

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken meatballs baked to perfection, served over zucchini noodles for a satisfying, low-carb meal. This American-inspired Whole30 recipe, ready in about 35 minutes, pairs ground chicken, almond flour, 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

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

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Ingredients

1 lb ground chicken
1/4 cup almond flour
2 tbsp, finely chopped fresh parsley
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
2 medium, spiralized into noodles zucchinis
2 tbsp olive oil
1/4 cup (Whole30-compliant, no sugar) tomato sauce

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Instructions

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.
Step 2: Place meatballs on a lined baking sheet and bake for 15 minutes until golden and cooked through.
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.