Description
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.
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
Instructions
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4