Italian-American · main

Chicken Parmesan Meatballs over Zucchini Noodles

Chicken Parmesan Meatballs over Zucchini Noodles reads umami 6.4, richness 5.8 and salinity 4.7 on Palate's 0–10 flavor X-ray — a Italian-American main, about 41 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.1 / 10
• Sweet & Fruity — 2.3 / 10
• Sour & Bright — 2.3 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 6.4 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 6.4 · Richness 5.8 · Salinity 4.7 · Herbaceous 3.5 · Allium 3.4 · Funk & Ferment 2.3 · Nutty 2.1 · Sweetness 2.1 · Sourness 1.9 · Floral 1.7 · Heat 1.6 · Warm Spice 1.6 · Citrus 1.2 · Bitterness 1.1 · Earthy 1.1 · Fruity 1.0

What's in it (14)

• chicken — 454 g
• bread crumbs italian style — 118 g
• parmesan cheese — 38 g
• egg — 100 g
• garlic — 9 g
• basil — 7 g
• dried leaf oregano — 1 g
• salt — 6 g
• black pepper — 3 g
• olive oil — 41 g
• marinara sauce — 680 g
• red chili flakes — 1 g
• zucchini — 400 g
• shredded mozzarella — 237 g

Time & effort: about 41 min · effort: involved

Nutrition (per 100 g, engine-estimated): 241.8 kcal, 10.8 g protein, 11.1 g fat, 24.5 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Preheat the oven to 425 F and line a rimmed baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, panko, 1/3 cup Parmesan, egg, half the garlic, the basil, oregano, 1 teaspoon of the salt, and the pepper. Mix gently with your hands just until combined; overworking makes the meatballs dense.
3. Shape into 16 meatballs, about 2 tablespoons each, and arrange on the prepared sheet. Drizzle with 1 tablespoon of the olive oil and bake until browned outside and just cooked through, 14-16 minutes, until an instant-read thermometer reads 165 F at the center. Leave the oven on and set the meatballs aside.
4. While the meatballs bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the remaining garlic and cook, stirring, until fragrant, about 30 seconds.
5. Pour in the marinara sauce and red pepper flakes, along with the remaining 1/4 teaspoon salt. Bring to a gentle simmer and cook, stirring occasionally, until slightly thickened, 5-6 minutes.
6. Nestle the baked meatballs into the sauce, spoon sauce over the top, sprinkle with the mozzarella, and transfer the skillet to the oven. Bake uncovered until the cheese is melted and lightly browned in spots, 6-8 minutes.
7. While the meatballs finish in the oven, heat the remaining 1 tablespoon olive oil in a separate large skillet over medium-high heat. Add the zucchini noodles and a pinch of salt; toss constantly until just tender and starting to release their liquid, 2-3 minutes. Immediately transfer to a colander to drain off excess liquid so the noodles don't turn watery on the plate.
8. Divide the zucchini noodles among plates, top with the cheesy meatballs and sauce, and finish with extra Parmesan and basil.

Dishes with a similar flavor shape

• Chicken Parmesan Meatball and Ricotta Bake — Italian-American
• Chicken Parmesan with Melted Mozzarella — Italian-American
• Chicken Parmesan Sliders — Italian-American
• Rigatoni alla Vodka with Italian Sausage — Italian-American
• Chicken Parmesan Meatball Bake — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.