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Garlic Butter Zoodles with Chicken Meatballs

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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3474 kcal

Equipment

  • 1 Large Mixing Bowl For combining meatball ingredients.
  • 1 Large Skillet For browning meatballs and cooking zoodles. A non-stick pan is recommended.
  • 1 Spatula or Tongs For turning meatballs and tossing zoodles.
  • 1 Cutting Board and Chef's Knife For mincing garlic and chopping parsley.
  • 1 Cheese Grater For fresh Parmesan cheese.

Ingredients
  

Main

  • 1 pound ground chicken
  • ½ cup grated Parmesan cheese
  • 1 large egg beaten
  • 5 cloves garlic minced, divided
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon 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
 

  • 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.
  • 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.
  • 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.

Notes

1. **Meatball Consistency**: Avoid overmixing the ground chicken, as it can lead to tough meatballs. Mix just until combined. For even cooking, ensure all meatballs are roughly the same size. Achieve a good sear on the meatballs for a richer flavor profile.2. **Zoodle Preparation**: Zucchini noodles release water quickly. To prevent a watery dish and soggy zoodles, cook them over medium-high heat for a short period, just until tender-crisp. Do not overcrowd the pan; cook in batches if necessary.3. **Flavor Enhancement**: A touch of lemon zest added with the juice can elevate the brightness of the dish. Always opt for freshly grated Parmesan cheese for superior flavor and texture compared to pre-grated varieties.