Garlic-Butter Zoodles with Chicken Meatballs recipe

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Ingredients

1 pound ground chicken
½ cup grated Parmesan cheese
1 large egg, beaten
5 cloves garlic, minced, divided
2 tablespoons chopped fresh parsley
¼ teaspoon red pepper flakes
1 pinch kosher salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
4 tablespoons salted butter
1 pound zucchini noodles
½ lemon, juiced
1 tablespoon grated Parmesan cheese, or to taste

Nutrition Info

381.6 calories
carbohydrate: 7.3 g
cholesterol: 152.8 mg
fat: 24.4 g
fiber: 2.1 g
protein: 34.1 g
saturatedFat: 11 g
servingSize: -
sodium: 458.6 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix ground chicken, 1/2 cup Parmesan cheese, egg, 2 garlic cloves, parsley, and red pepper flakes together in a large bowl. Season with kosher salt and black pepper and form into tablespoon-sized meatballs.

  2. Heat olive oil in a large skillet over medium heat. Cook meatballs until golden brown on all sides and no longer pink in the centers, about 10 minutes. Transfer to a plate and wipe the skillet with a paper towel.

  3. Melt butter in the same skillet, add remaining 3 garlic cloves and cook until fragrant, about 1 minute. Add zucchini noodles to the skillet and toss into the garlic butter, squeeze in lemon juice. Add meatballs and heat just until warmed through. Garnish with remaining Parmesan cheese to serve.

Recipe Yield

4 servings

Recipe Note

These garlic-butter chicken meatballs with zucchini noodles are low carb, gluten free, and all around better for you without skipping out on any of the tastiness.

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