Chicken Curry Meatballs with Zoodles

Chicken Curry Meatballs with Zoodles

Chicken curry meatballs prepared with garlic, ginger and blend of Indian spices creates a perfect harmony for your taste buds. Meatballs served over spiraled zucchini makes a healthy dish to support your diet goal!

I used organic ground chicken with nearly no fat to keep the fat and calorie content low. First I thought of using pasta but instead I opt for using zucchini.

We bought a spiralizer a while back and decided to use for this dish.  It really works well for making spirals of vegetables like squash, carrots, beets, peppers etc.

For filling, I used breadcrumbs, instead shredded coconut could be used to make dish gluten free. You may want to try turkey zucchini carb-less meatballs recipe at Low Carb Yum.

You can have variety of spices in your kitchen, which can be helpful for making most dishes. All you have to plan for, is buying the fresh ingredients.  

Good part about this recipe is, it is just so simple to make and hardly takes much effort to prepare. Just combine the ingredients, prepare the meat balls and place it in the Instant Pot and you are almost done. Most of the time, the planning takes longer than to prepare a dish.

Chicken Curry Meatballs with Zoodles

Course: Main Course

Cuisine: American, Indian

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6 people

Calories: 190 kcal

Chicken curry meatballs prepared with garlic, ginger and blend of Indian spices creates a perfect harmony for your taste buds. Meatballs served over spiraled zucchini makes a healthy dish to support your diet goal!

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Ingredients

Meatballs:

• 1 Pound chicken breast organic ground chicken
• 4 Cloves garlic minced
• 1/2 Red onion finely chopped
• 1 Teaspoon ground coriander
• 1 Teaspoon cumin powder
• 1 Tablespoon ginger minced
• 1/4 Cup cilantro chopped
• 1 Jalapeno minced
• 1/2 Teaspoon cayenne pepper
• 1/2 Teaspoon kosher salt
• 1/2 Cup breadcrumbs
• 24 Ounces marinara sauce

Zoodles:

• 2 Zucchinis spiraled
• 1 Tablespoon olive oil

US Customary - Metric

Instructions

Prepare Chicken Meatballs:

1. In a large bowl combine ground chicken, garlic, ginger, jalapeno, onion, cayenne powder, cumin powder, ground coriander and salt.
2. Add cilantro, breadcrumbs and mix well.
3. Make bit smaller than golf ball sized meatballs and place it on the wax paper. It should make about 24 meatballs. Tip: Lightly coat hands/gloves with oil, which will make it easier to form the meatballs.
4. Cover bottom of the Instant Pot with about 8 ounce of marinara sauce.
5. Transfer meatballs to the Instant Pot and pour rest of the marinara sauce.
6. Set Instant Pot to pressure cook (Manual) high for 8 minutes and keep warm for 5 minutes.
7. Let the pressure valve sit naturally, release the steam before opening the lid.

Prepare Zoodles:

1. Using Spiralizer make zucchini noodles.
2. Heat a skillet over medium-high heat. Add one tablespoon oil and heat for about a minute. Add zucchini, and saute for about 2 minutes. Season it with salt and pepper to taste.
3. To serve divide zoodles equally, place meatballs and sauce as desired.

Recipe Notes

Actual Nutritional information may vary based on the ingredient used for cooking. The nutritional values are derived from using a recipe nutrition label generator.

Nutrition Facts

Chicken Curry Meatballs with Zoodles

Amount Per Serving

Calories 190 Calories from Fat 45

% Daily Value*

Fat 5g8%

Cholesterol 48mg16%

Sodium 948mg41%

Potassium 870mg25%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 7g8%

Protein 19g38%

Calcium 54mg5%

Vitamin C 24.8mg30%

Vitamin A 785IU16%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.