Garlic Butter Zoodles Topped with Chicken Meatballs
Tender, juicy chicken meatballs swimming in savory garlic butter zoodles! Gluten-Free, low-carb & keto-friendly!
Servings: 4
Ingredients
- 3-4 med. zucchini, spiralized (about 4 cups)
- 1 lb. ground chicken
- 5 cloves garlic minced and divided
- 1 lg. egg beaten
- 1/2 c. grated Parmesan cheese plus more for garnish
- 2 T. Fresh chopped parsley
- 1/4 tsp. red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 T. extra virgin olive oil
- 4 T. butter
Instructions
- Using a spiralizer, cut zucchini into zoodles; set aside.
- In a large bowl, mix together ground chicken, 2 cloves minced garlic, egg, Parmesan cheese, parsley, and red pepper flakes; season with salt and pepper. Using a cookie scoop form into tablespoon-sized meatballs.
- In a large skillet heat olive oil over medium heat. Cook meatballs until golden on all sides and cooked through, about 10 minutes. Transfer to a pie plate and loosely cover with foil.
- Melt butter in the same skillet, add remaining 3 cloves minced garlic, cook until fragrant about 1 minute. Add zoodles to the skillet, toss to coat in garlic butter.
- Add meatballs back to the skillet, heat until warmed through about 1-2 minutes. Garnish with Parmesan cheese and serve.
I roasted tomatoes and garlic and added it to this recipe and it was delicious.
Yum!!
I followed the recipe exactly EXCEPT used shredded parm and baked the “meatballs” a little bit in the toaster oven. It was delicious!