I got this from inspiralized dot com:
1 pound ground chicken breast
3 garlic cloves, grated or finely minced
1 1/2 teaspoons peeled and grated fresh ginger
3 scallions, whites and light green parts only, finely chopped
1/4 cup fresh cilantro leaves, finely chopped
1 1/2 teaspoons low-sodium soy sauce
2 teaspoons dark sesame oil
2 tablespoons chia seeds
3 medium zucchinis
(this makes 3 servings with 3 meatballs per serving – the extra meatballs should be frozen for future use. If you want to make all 6 servings, use 3 more zucchinis and double the glaze.)
For the glaze:
3 tablespoons low-sodium soy sauce
Juice of 1/2 lime
1 tablespoon honey
1 tablespoon sriracha sauce
Put all the ingredients for the meatballs in a medium bowl. Using your hands, mix all the ingredients until well combined. (This is a little gross, but also kinda fun.)
Cover and refrigerate the meatball mixture for 30 minutes to allow the chia seeds to work their gelling magic.
Pre-heat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
With damp hands, very gently roll heaping tablespoons of the chicken mixture into balls. (Try not to squeeze the meat too much, dudes. It will make the meatballs tough.)
Arrange them on the prepared baking sheet, making sure they’re not touching. You should have approximately 18 balls.
Transfer the meatballs to the preheated oven and bake for 10 minutes.
Turn the meatballs over and bake for another 10 minutes until lightly browned and cooked through.
While meatballs cook, spiralize the zucchinis with Blade D and trim the noodles.
In a large skillet, whisk together the ingredients for the glaze. Bring it to a boil over medium-high heat and cook for about 1 minute until it thickens slightly.
Add the meatballs to the pan and shake gently to coat them with the glaze. Set the meatballs aside and add in the zucchini noodles. Cook until al dente, about 5 minutes.
Divide the zucchini into three plates and top with 3 meatballs per plate. Freeze the rest of the meatballs for future use.