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
- 0.5 cups grated Parmesan cheese
- 1 large egg , beaten
- 5 cloves garlic , minced, divided
- 2 tablespoons chopped fresh parsley
- 0.25 teaspoons 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
-
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 center, 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 garlic butter; squeeze in lemon juice. Add meatballs and heat just until warmed through. Garnish with remaining Parmesan cheese to serve.
Nutrition Facts
Per serving
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