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Zoodles with Garlic Butter Chicken Meatballs

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner
Zoodles with Garlic Butter Chicken Meatballs
Ingredients
  • 1 pound ground chicken
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 5 cloves garlic, minced, divided
  • 2 tablespoons chopped fresh parsley
  • 1/4 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
  • 1/2 lemon, juiced
  • 1 tablespoon grated Parmesan cheese, or to taste
Instructions
1
Combine ground chicken, 1/2 cup of grated Parmesan cheese, a beaten egg, two minced garlic cloves, chopped parsley, and a pinch of red pepper flakes in a large mixing bowl. Add a pinch of kosher salt and black pepper, then shape the mixture into small, tablespoon-sized balls.
2
Heat a generous amount of olive oil in a large frying pan over medium heat. Cook the meatballs, turning them occasionally, until they are golden brown on all sides and no longer pink in the middle, approximately 10 minutes. Remove the meatballs from the pan and place them on a plate to rest, then wipe the frying pan clean with a paper towel.
3
Melt butter in the same frying pan over medium heat; add the remaining two minced garlic cloves and cook until they are fragrant, about 1 minute. Add zucchini noodles to the pan and toss them in the garlic butter; squeeze a sliver of lemon juice over the top. Add the meatballs back into the pan and warm them through, just until heated through. Finish by sprinkling the remaining Parmesan cheese over the top of the dish to serve.