It’s a Monday meal!
We all have those Monday dinners, right?
After a weekend of indulgence, Monday often calls for something simple, lighter and a bit more sensible. Salads with grilled chicken are the usual fallback, but sometimes you want a meal that feels fresh, satisfying and — yes — a little exciting without turning the evening into a full culinary production.
For me, Mondays are the one-night-of-the-week struggle. I wanted a dish that felt bright and summery but still comforting, and that didn’t scream leftover cheeseburgers or pizza. Enter zoodles topped with mini chicken, feta and spinach meatballs — a combination that’s light, flavorful and easy enough for a weekday.
Max LOVES meatballs, so I wanted to put a twist on them by folding in greens and serving them over zucchini noodles. The result is a bright, summery plate that feels more interesting than the usual grilled chicken routine.
I also had a pin stuck in my head — a photo with a flavor profile I couldn’t find a recipe for — so I created my own version. The mixture is very green (in a good way) and balances spinach, garlic and tangy feta inside tender, mini chicken meatballs.
Yes, it’s green. But the flavors are calm, pleasing and balanced.
The meatballs combine chopped baby spinach and garlic with crumbled feta, then fold into lean ground chicken. You can bake them — which I prefer because it’s hands-off and lets you make a larger batch to refrigerate or freeze — or pan-fry them in a touch of olive oil if you’d rather not use the oven. Either method works; baking is convenient, especially for mini meatballs that cook evenly in the oven.
Since these are mini meatballs, they cook quickly and are irresistibly cute. Smaller size also means you get to eat more — which is always a bonus.
The zoodles are simple: spiralized zucchini tossed in olive oil, butter, garlic and a pinch of red pepper flakes, finished with lemon juice for brightness. I like my zoodles with a bit of bite, but cook them a little longer if you prefer them softer. If you want a saucier option, feel free to toss everything in a tomato or light cream sauce — though for a quick Monday night, the lemon- and garlic-scented zoodles are perfect.
The meatballs are the longest part, but the whole meal can be ready in under an hour. It might take a bit longer than your fastest weeknight dinner, but it’s worth the time for a flavorful, fresh plate that feels like a treat.
Here’s a straightforward recipe you can follow — make the meatballs first, then cook the zoodles while they bake. Serve the mini meatballs over a bed of warm zoodles and top with extra feta and fresh oregano for color and flavor.
Zoodles with Chicken Feta and Spinach Meatballs
30
to 35 mini meatballs
1
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
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a food processor, pulse the spinach and garlic until the leaves are chopped but not pureed. Drizzle in 1 tablespoon olive oil and add half the feta (about 2 ounces); pulse a few times to combine.
- In a bowl, combine the ground chicken, beaten egg, Worcestershire sauce, the spinach mixture, salt, pepper, oregano and 1/3 cup breadcrumbs. Mix gently until just combined. If the mixture is too wet to shape, add a bit more breadcrumbs. Fold in the remaining feta. Form into 30 or so mini meatballs (about 1/2 inch each) and arrange on the prepared baking sheet. Bake 20–25 minutes, until cooked through.
- While the meatballs bake, spiralize the zucchini. Heat a large skillet over medium-low heat and add olive oil and butter. Sauté the minced garlic and red pepper flakes for about 1 minute, then stir in the lemon juice. Add the zoodles and toss to coat, cooking until they soften slightly, about 5–6 minutes. Keep them a bit crisp if you prefer.
- To serve, arrange zoodles on plates, top with mini meatballs and sprinkle extra feta and fresh oregano over the dish.
Oooooh — this makes me happy. A bright, flavorful weeknight meal that’s both light and comforting. Enjoy.