Garlic Butter Zoodles with Chicken Meatballs
Description
Sauteed in a garlic-butter blend, these zucchini noodles paired with chicken meatballs make an easy, low-carb, weeknight dinner.
Ingredients
•
1 pound ground chicken
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1/2 cup grated Parmesan cheese
•
1 large egg, beaten
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5 cloves garlic, minced, divided
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2 tablespoons chopped fresh parsley
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1/4 teaspoon red pepper flakes
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1 pinch kosher salt and freshly ground black pepper to taste
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2 tablespoons extra-virgin olive oil
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4 tablespoons salted butter
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1 pound zucchini noodles
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1/2 lemon, juiced
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1 tablespoon grated Parmesan cheese, or to taste
Directions
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.