Bart's Recipes
Knead the chicken mince thoroughly and mix some of the Italian herbs through it. Then shape it into equal balls with moist hands. Rinse the zucchini and use a spiralizer or vegetable peeler to cut the vegetable into long, thin noodles.
Heat a spacious frying pan over medium-high heat. Place the chicken meatballs in the pan and brown them on all sides in about eight minutes, cooking them through completely. Turn the meatballs regularly during cooking so they don't burn.
Pour the tomato passata into the pan with the cooked meatballs and add the remaining Italian herbs. Lower the heat slightly and let the sauce simmer gently for a few minutes. Then add the zucchini noodles, mix everything well and heat through for just one minute so the vegetables retain a firm bite.
Remove the pan from the heat once everything is heated through. Divide the warm zucchini noodles with tomato sauce over a plate, place the chicken meatballs on top and serve immediately.
