Instructions are for 4 servings. Please modify as needed.
Preheat the oven to 450°F (230°C). Place the whole bell peppers on a baking sheet.
Roast for 25–30 minutes, turning every 8–10 minutes, until the skins are heavily blistered and charred and the peppers have softened.
Immediately transfer the peppers to a bowl and cover tightly. Let them steam for 10–15 minutes.
Peel off the skins and remove the stems and seeds. Do not rinse the peppers. Tear or slice them into wide strips. If using jarred roasted peppers, skip the roasting and peeling steps.
Toss the roasted peppers with olive oil, white wine vinegar, garlic, salt, and black pepper. If using pickled roasted peppers, omit the vinegar.
Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
Combine the ground chicken, zucchini, egg, onion, garlic, Parmesan, almond flour, salt, black pepper, and smoked paprika. Mix just until combined. Let the mixture rest for 5 minutes.
Shape the mixture into 1-inch (2.5 cm) meatballs. Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs for 2–3 minutes per side (they do not need to be cooked through).
Transfer the meatballs to a medium-sized baking dish. Reduce the oven temperature to 375°F (190°C).
Add the heavy cream, garlic, Parmesan, and Dijon mustard to the same skillet. Cook gently over medium-low heat until the cheese has melted and the sauce is smooth. Season with salt and black pepper.
Pour the creamy Parmesan sauce over the meatballs and bake for 15–20 minutes, or until the chicken reaches 165°F (74°C).
Serve the meatballs with plenty of sauce and the roasted peppers on the side.
Make it a one-pan meal
If you’re using an oven-safe skillet, there’s no need to transfer the meatballs to a baking dish. Brown the meatballs, remove them briefly, then make the Parmesan sauce in the same skillet. Return the meatballs to the sauce, cover, and simmer gently for 8–12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Save time with jarred roasted peppers
Jarred roasted red peppers are a great shortcut. Drain them well and toss with olive oil and finely minced garlic before serving. If the peppers are already pickled or packed with vinegar, skip the additional white wine vinegar and season to taste.
Parmesan or Grana Padano
Either cheese works well in this recipe. Parmesan has a slightly stronger, saltier flavor, while Grana Padano is generally a little milder. Since both cheeses are naturally salty, taste the sauce before adding extra salt.
Don’t skip squeezing the zucchini
Zucchini contains a lot of water, so squeeze out as much liquid as possible after grating. This helps the meatballs hold their shape and prevents the sauce from becoming watery.
For meal prep
Store the cooked meatballs together with the Parmesan sauce in an airtight container in the refrigerator for up to 3–4 days. Keep the roasted peppers in a separate container so they retain their texture and fresh, tangy flavor. Reheat the meatballs gently on the stovetop or in the microwave.
Freezer-friendly
The meatballs can be frozen together with the sauce for up to 2–3 months. Let them cool completely before freezing. Thaw overnight in the refrigerator and reheat gently over low heat, stirring the sauce occasionally. If the sauce becomes too thick, add a small splash of cream or water while reheating.
