Chicken Chimichurri Meatballs over Zoodles with Burrata (Edit recipe)

Make the chimichurri

1. In a food processor, combine: arugula, basil, chives or green onions, 1-2 sprigs of tarragon, nuts, 1 large garlic clove, red pepper flakes, and 1 teaspoon kosher salt. Pulse until the herbs and nuts are finely chopped. Add 2 tablespoons red wine vinegar and slowly drizzle in the olive oil while pulsing until the mixture becomes a loose, spoonable sauce. Taste and adjust salt or oil as needed for balance and texture.
2. Preheat your oven to 400F (200C). Lightly oil a rimmed baking sheet or line it with parchment paper.

For the Meatballs

1. In a large bowl, combine 1 pound ground chicken, 1/2cup chimichurri sauce, 1/2 grated Parmesan Romano cheese, panko breadcrumbs, 1 teaspoon salt, and a few cracks of freshly cracked black pepper. Mix until just combined, being careful not to overmix.
2. Shape the mixture into 12 meatballs (about 1 1/2 tablespoons each) and place them evenly spaced on the prepared baking sheet. Drizzle the tops lightly with olive oil and sprinkle each meatball with 1/4 teaspoon Parmesan Romano cheese (this gives the meatballs a crispy crust).
3. Bake the meatballs for 10 minutes. Remove from the oven, carefully flip each meatball so the cheese side is down (they can get a little sticky if the sheet pan is not properly oiled), then return to the oven and bake for an additional 5 minutes, or until cooked through and lightly golden.

Saute the zoodles

1. After you've flipped the meatballs, heat a large skillet over medium heat and add a drizzle of olive oil. Add the spiralized zucchini and season with a pinch of salt and a few cracks of black pepper. Saute for 2-3 minutes, stirring gently, just until the zoodles are tender but still crisp.

Assemble & serve

1. Divide the warm zoodles among plates. Nestle 1/2 ball of burrata cheese in the center of each plate. Arrange 3 meatballs per serving on top of the zoodles and burrata. Finish with a drizzle of extra chimichurri sauce and a sprinkling of Romano cheese. Serve and enjoy!