It’s a Monday meal!
We all have those Monday meals—simple, healthy, and sometimes a little boring after a weekend of indulgence. This recipe is exactly the kind of dinner I want on a Monday: light, fresh, and satisfying without feeling like a chore to make.
Monday is usually a struggle for me, and finding a dinner that feels both comforting and a bit special is the aim. I wanted to create something that avoids the usual grilled-chicken routine but still comes together quickly and tastes like more than a basic weeknight plate.
Max is obsessed with meatballs, so I put a fresh spin on them by adding spinach and feta and serving them over zucchini noodles. The result is a light, summery meal that still feels cozy and more exciting than the usual seasonally safe choices.
I was inspired by a pin I couldn’t find a full recipe for, so I made my own version. The combination of spinach, garlic and feta sounded irresistible — green, yes, but delicious.
We can handle it.
The meatballs are packed with chopped spinach and garlic and studded with feta, then baked until golden. If you’d rather pan-fry them, that works too—just sauté in a bit of olive or grapeseed oil until browned on all sides. I like baking because you can make a large batch at once, store leftovers for sandwiches or salads, or freeze extras for later.
These are mini meatballs, which I love because they’re cute and you get to eat more. Win-win.
The zoodles are lightly sautéed in olive oil, butter, garlic and a pinch of red pepper flakes, then brightened with lemon juice. I prefer my zoodles with a little bite, but you can cook them longer if you like them softer. If you want more sauce or richness, toss the zoodles in tomato sauce or a cream sauce—though I know many people skip heavy sauces on a Monday.
The meatballs take the longest, but the whole meal can be ready in under an hour. A bit longer than some weeknight meals, maybe, but absolutely worth the effort.
Just look—promise it’s worth it.
Zoodles with Chicken Feta and Spinach Meatballs
30
to 35 mini meatballs
1 hour
Pin Recipe
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Ingredients
- 2 1/2 cups fresh baby spinach
- 3 garlic cloves
- 1 tablespoon olive oil
- 4 ounces feta cheese, crumbled, plus extra for topping
- 1 pound lean ground chicken
- 1 large egg, lightly beaten
- 1 tablespoon Worcestershire sauce
- 1/3 to 1/2 cup seasoned panko breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons fresh oregano, plus extra for sprinkling
zoodles
- 2 medium zucchini, spiralized
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- pinch red pepper flakes
- 1 lemon, juiced
Instructions
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Preheat the oven to 400°F and line a baking sheet with parchment paper.
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In a food processor, pulse the spinach and garlic until chopped but not pureed. Drizzle in 1 tablespoon olive oil and pulse again with half the feta (about 2 ounces).
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In a bowl, combine the ground chicken, beaten egg, Worcestershire sauce, spinach mixture, salt, pepper, oregano and 1/3 cup breadcrumbs. If too wet, add more breadcrumbs. Fold in the remaining feta. Form into about 30 mini meatballs (roughly 1/2 inch each) and place on the lined baking sheet. Bake 20–25 minutes, until cooked through.
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While the meatballs bake, spiralize the zucchini. Heat a large skillet over medium-low, add olive oil and butter, then sauté the garlic and red pepper flakes for about a minute. Stir in lemon juice, add the zoodles and toss, cooking until they soften slightly, 5–6 minutes.
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Serve the meatballs over a bed of zoodles and top with extra feta and fresh oregano.
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