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.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Heat olive oil in a large skillet over medium heat. Cook meatballs until golden brown on all sides and no longer pink in the centers, 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 the garlic butter; squeeze in lemon juice. Add meatballs and heat just until warmed through. Garnish with remaining Parmesan cheese to serve.

Nutrition Facts

382 calories; protein 34.1g; carbohydrates 7.3g; fat 24.4g; cholesterol 152.8mg; sodium 458.6mg. Full Nutrition
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Reviews (3)

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/28/2020
Great zoodles now my go to recipe Read More
Rating: 4 stars
10/13/2020
Strong flavors but very good and filling! Read More
Rating: 5 stars
12/01/2020
I made no changes to this recipe - it was quick and delicious! I messed up my stovetop preparing it, so I think I will use my (deeper) cast iron Dutch oven next time. I used my spiralizer, with 2 large-ish zucchini. I was skeptical about the chicken meatballs at first; but boy, were they delicious. Great combination of ingredients. Read More
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