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Garlic Butter Zoodles with Chicken Meatballs

4

35 min

Garlic Butter Zoodles with Chicken Meatballs

Garlic Butter Zoodles with Chicken Meatballs Photo 1

Time

35 min

Serving

4 persons

Calories

382

Rating

4.00★ (6)

Cuisine

Author: Victoria Buriak
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

Garlic Butter Zoodles with Chicken Meatballs Photo 21
Garlic Butter Zoodles with Chicken Meatballs Photo 32
Garlic Butter Zoodles with Chicken Meatballs Photo 43
  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.
    Garlic Butter Zoodles with Chicken Meatballs Photo 2
  2. 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.
    Garlic Butter Zoodles with Chicken Meatballs Photo 3
  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 garlic butter; squeeze in lemon juice. Add meatballs and heat just until warmed through. Garnish with remaining Parmesan cheese to serve.
    Garlic Butter Zoodles with Chicken Meatballs Photo 4

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