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
- ground chicken: 1 pound
- Parmesan cheese: 0.5 cup (grated)
- egg: 1 piece (beaten)
- garlic: 5 clove (minced, divided)
- fresh parsley: 2 Tbsp (chopped)
- red pepper flakes: 0.25 tsp
- pinch kosher salt and freshly ground black pepper: 1 piece (to taste)
- extra-virgin olive oil: 2 Tbsp
- salted butter: 4 Tbsp
- zucchini noodles: 1 pound
- lemon: 0.5 piece (juiced)
- Parmesan cheese: 1 Tbsp (to taste, grated)
Metric Conversion
Stages of cooking
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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.
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Heat olive oil in a large skillet over medium heat. Cook meatballs until golden brown on all sides and no longer pink in center, about 10 minutes. Transfer to a plate and wipe the skillet with a paper towel.
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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 garlic butter; squeeze in lemon juice. Add meatballs and heat just until warmed through. Garnish with remaining Parmesan cheese to serve.
