Garlic-Butter Zoodles with Chicken Meatballs

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 382 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.