Cilantro Chicken Meatballs over Zoodles with Creamy Avocado Salsa Verde Sauce


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


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


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!


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