Description

These healthier low-carb and gluten free chicken meatballs are just as tasty and delicious as traditional meatballs. They are served with zucchini noodles in yummy garlic butter.

Ingredients

• 1 lb. ground chicken
• 5 garlic cloves, divided and minced
• 1 egg, beaten
• 1/2 c. grated Parmesan cheese, plus more for garnish
• 2 T. freshly chopped parsley
• 1/4 t. red pepper flakes
• Kosher salt
• freshly ground black pepper
• 2 T. extra-virgin olive oil
• 4 T. butter
• freshly squeezed juice from 1/2 lemon
• 1 lb. zoodles (zucchini noodles can be store bought or homemade)

Steps

1. In a large bowl, mix together ground chicken, 2 garlic cloves, egg, cheese, parsley and red pepper flakes; season with salt and pepper. Use a tablespoon or a small scoop to form into meatballs.
2. Heat oil in a large skillet over medium heat; cook meatballs until golden on all sides and cooked through, about 10 minutes. Transfer to a platter; cover with foil to keep warm; use paper towels to wipe out skillet.
3. Melt butter in skillet; add remaining garlic; cook until fragrant, about 1 minute; add zoodles to skillet; toss in garlic butter; squeeze in lemon juice. Add meatballs back into skillet; heat just until warmed through.