For the Meatballs:
1.5 lbs ground chicken
1/2 cup oats (or other breadcrumb of choice)
1 egg
1 cup finely chopped cilantro
1 tsp garlic
1/2 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1/2 lime, juiced
For the Zucchini noodles:
5 medium zucchinis, spiralized
1-2 tbs extra virgin olive oil
salt
For the Sauce:
14 oz salsa verde (I use the organic TJ's one)
1 large, ripe avocado
2 limes, juiced
1/4 cup cilantro, chopped
1/4 cup plain nonfat greek yogurt (or light sour cream)
1/4 tsp cumin
1/4 tsp garlic
dash of salt + pepper
Garnishes:
extra cilantro
fresh mozzarella (i used the mini pearls)
For the Meatballs:
Preheat oven to 250. Line a baking sheet with parchment.
Combine the ground chicken, cilantro, oats, egg, lime juice and seasonings together in a large bowl. Mix with clean hands and shape into one inch balls. Place on the baking sheet and bake for 25-35 minutes or until cooked through. Clean hands thoroughly when done.
For the zoodles:
Wring any excess liquid out of the zoodles by wrapping a paper towel around them and gently squeezing out any extra water. Spread the zoodles out on a paper towel, gently blot dry and sprinkle with salt. let sit for 5-10 minutes
Heat a large skillet with 1-2 tbs extra virgin olive oil. Add the zoodles and saute for 3-6 minutes, or until desired tenderness.
For the sauce:
Place everything in a blender and blend until creamy. Add one tablespoon of milk or water if it appears too thick. Pour over zoodles and meatballs!
SERVE:
Divide the zoodles among 4 plates, add a few meatballs and drizzle with sauce. Garnish with additional cilantro and fresh mozzarella!
Recipe by Kristy Denney at https://boysahoy.com/cilantro-chicken-meatballs-zoodles-creamy-avocado-salsa-verde-sauce/