Chicken Meatballs with Garlic-Butter Zucchini Noodles

Name: Chicken Meatballs with Garlic-Butter Zucchini Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian, American
Ingredients: 1 whole Eggs; 2 tbsp Extra-Virgin Olive Oil; 2 tbsp Fresh Parsley; 0.5 cup Grated Parmesan Cheese; 1 lb Ground Chicken; 0.5 whole Lemon Juice; 5 cloves Minced Garlic; 0.25 tsp Red Pepper Flakes; 4 tbsp Salted Butter; 1 pinch Salt & Pepper; 1 lb Spiralized Zucchini

Dinner 🍽️Lunch 🥪 Italian 🇮🇹American High-Protein 💪Low-Carb Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Gluten-Free Halal 🕌Comfort-Food Anabolic Diet

Chicken Meatballs with Garlic-Butter Zucchini Noodles brings tender, Parmesan-laced meatballs together with twirly zoodles coated in rich butter and plenty of garlic. A squeeze of lemon brightens each bite, while red pepper flakes add gentle heat and parsley keeps it fresh. It’s a light, weeknight-friendly dinner that feels comforting yet low-carb, perfect for spring or summer evenings.

Prep15 mins
Cook20 mins
Serves4
DifficultyEasy

1

Combine ground chicken, 1/2 cup Parmesan cheese, egg, 2 garlic cloves, parsley, and red pepper flakes in a large bowl. Season with kosher salt and black pepper, then shape into tablespoon-sized meatballs.
2

Heat olive oil in a large skillet over medium heat. Cook the meatballs until browned on all sides and no longer pink in the center, about 10 minutes. Move them to a plate and wipe out the skillet with a paper towel.
3

Melt butter in the same skillet; add the remaining 3 garlic cloves and cook until fragrant, about 1 minute. Add the zucchini noodles and toss in the garlic butter; squeeze in the lemon juice. Return the meatballs to the skillet and heat just until warmed through. Garnish with the remaining Parmesan cheese to serve.