Low Sodium Ground Chicken Meatballs

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Enjoy tasty and tender Low Sodium Ground Chicken Meatballs seasoned with aromatic spices like cumin, coriander, and smoked paprika—perfect for your low salt lifestyle. Served over zucchini noodles, this recipe provides a satisfying, kidney-friendly meal that aligns beautifully with DASH diet-friendly eating habits. Quick to prepare, these meatballs are ideal for flavorful dinners without compromising your health goals.

Ingredients Needed:

• 3 tablespoons olive oil: heart-healthy fat.
• 2 tablespoons homemade or sodium-free harissa paste: Moroccan-style spice without added salt.
• 1 pound zucchini: spiralized into noodles, fresh and nutritious.

Sauce:

• 4 cloves garlic: freshly crushed, enhances flavor naturally.
• 2 large red bell peppers: chopped, sweet flavor without sodium.
• 1 teaspoon olive oil: healthy cooking fat.
• ½ teaspoon cumin: aromatic, salt-free spice.
• ½ teaspoon coriander: aromatic, salt-free spice.
• ½ teaspoon smoked paprika: adds smokiness, sodium-free.
• 1 teaspoon crushed red pepper flakes: optional, adjust for spice preference.
• ⅛ teaspoon ground black pepper: freshly ground, sodium-free.
• Juice from ½ lemon: fresh citrus flavor.

Chicken Meatballs:

• 1 pound fresh ground chicken: verify no added salt.
• ½ yellow onion: chopped, adds moisture.
• ½ cup no-salt-added breadcrumbs: homemade or store-bought clearly labeled low sodium.
• 3 cloves garlic: minced, adds flavor.
• 1 large egg: binds meatballs.
• ½ teaspoon smoked paprika: flavor without sodium.
• 1 teaspoon dried parsley: bright, herbaceous flavor.

How To Make Low Sodium Ground Chicken Meatballs:

Prepare Meatballs:
Combine ground chicken, chopped onion, breadcrumbs, minced garlic, egg, smoked paprika, and dried parsley in a bowl. Mix gently and shape into small meatballs.

Cook Meatballs:
Heat 2 tablespoons olive oil in a skillet over medium heat. Cook meatballs until golden brown on all sides, about 5-7 minutes. Remove and set aside.

Prepare Sauce:
In the same skillet, heat 1 teaspoon olive oil. Sauté garlic and bell peppers until soft. Add cumin, coriander, smoked paprika, black pepper, and crushed red pepper flakes (optional). Cook 1-2 minutes, then stir in lemon juice and homemade harissa paste. Simmer gently for 5 minutes.

Combine:
Return meatballs to the sauce, coating them evenly. Simmer for another 10-15 minutes, until meatballs are cooked through.

Serve:
Lightly sauté zucchini noodles in remaining olive oil for 2-3 minutes until slightly softened. Serve meatballs over zucchini noodles immediately.

Recipe Tips:

• Make your own salt-free harissa paste or check labels carefully.
• Always select fresh ground chicken without sodium solutions.
• Fresh herbs like parsley or cilantro enhance flavor without sodium.
• Lemon juice and garlic boost taste naturally without salt.
• Avoid overcooking zucchini noodles to retain their freshness and texture.

How to Store & Reheat:

• Room Temperature: Do not leave out longer than 2 hours.
• Fridge: Refrigerate cooked meatballs in sauce up to 4 days.
• Freezer: Freeze meatballs in sauce up to 2 months. Thaw overnight in fridge; reheat gently on the stovetop until warmed through.

Nutrition Facts:

Approximate per serving (¼ recipe):

• Calories: 320 kcal
• Sodium: 140 mg (approx. with suggested swaps)
• Protein: 22 g
• Fat: 18 g
• Carbs: 15 g
• Fibre: 4 g
• Sugar: 6 g

FAQs:

Can ground chicken be low sodium?
Yes, choose fresh ground chicken clearly labeled without added sodium or saline solutions.

What can replace breadcrumbs for low sodium meatballs?
Use homemade breadcrumbs from no-salt bread, oats, or almond meal as low sodium alternatives.

How do you make low sodium harissa paste?
Blend roasted red peppers, garlic, cumin, coriander, smoked paprika, and lemon juice without salt to create your own sodium-free harissa.

Try More Recipes:

• Low Sodium Baked Mac And Cheese Recipe
• Low Sodium Veggie Enchiladas
• Low Sodium Enchilada Soup