If you are craving a meal that is incredibly flavorful, quick to prepare, and perfectly balanced between comforting and healthy, this Garlic Butter Chicken Meatballs and Zoodles Recipe is exactly what your dinner table has been missing. Juicy chicken meatballs infused with Parmesan and garlic meet tender, crisp zucchini noodles tossed in a luscious garlic butter sauce, creating a dish that’s as satisfying as it is fresh. Whether you’re looking to impress your family or just want a fuss-free weeknight dinner, this recipe delivers hearty goodness with a light touch.
Ingredients You’ll Need
This Garlic Butter Chicken Meatballs and Zoodles Recipe comes together with simple, pantry-friendly ingredients that pack a powerful punch of flavor and texture. Each item plays a special role, from the rich Parmesan cheese adding depth to the ground chicken’s lean protein, to fresh parsley brightening every bite.
- 1 lb ground chicken: Provides a lean and tender base for the meatballs.
- 1/3 cup grated Parmesan cheese: Adds a nutty, salty richness to the meat mixture.
- 1/2 cup breadcrumbs: Binds the meatballs and keeps them moist.
- 2 cloves garlic, minced: Infuses both meatballs and sauce with aromatic flavor.
- 1 large egg: Helps hold the meatballs together perfectly.
- 1/4 cup chopped fresh parsley: Brightens the dish with fresh herbal notes.
- 3 tbsp unsalted butter: Creates a luscious and flavorful garlic butter sauce.
- 4 medium zucchinis, spiralized: The healthy, vibrant noodles that lighten up the dish.
- 1/2 tsp salt: Enhances all the flavors harmoniously.
- 1/4 tsp ground black pepper: Adds a subtle kick to the meatballs.
How to Make Garlic Butter Chicken Meatballs and Zoodles Recipe
Step 1: Prepare the Meatball Mixture
Begin by combining the ground chicken, grated Parmesan cheese, breadcrumbs, minced garlic, egg, chopped parsley, salt, and black pepper in a large bowl. Mixing these ingredients thoroughly ensures each meatball will be packed full of flavor and have a wonderfully tender texture.
Step 2: Form the Meatballs
Shape the mixture into 16 to 18 small meatballs, about one tablespoon in size each. This bite-sized approach allows for even cooking and makes for perfect little morsels that pair beautifully with the zoodles.
Step 3: Cook the Meatballs
Heat one tablespoon of butter in a large skillet over medium heat. Add the meatballs and cook them for 8 to 10 minutes, turning occasionally so they brown evenly on all sides and cook through completely. Once done, remove the meatballs from the skillet and set them aside—it’s time for the sauce and noodles.
Step 4: Make the Garlic Butter Sauce
Add the remaining butter to the skillet and melt it over medium heat. Then stir in any leftover minced garlic and cook until it is fragrant, approximately one minute. This step infuses the butter with that irresistible garlic aroma, the heart of this dish’s signature flavor.
Step 5: Sauté the Zoodles
Next, toss the spiralized zucchini noodles into the skillet with the garlic butter. Sauté them for 2 to 3 minutes until they are just tender but still maintain a pleasant crunch. This quick cooking helps preserve their fresh flavor and vibrant color.
Step 6: Combine and Finish
Return the cooked meatballs to the skillet and gently toss them with the garlic butter and zucchini noodles until everything is perfectly coated. At this point, your Garlic Butter Chicken Meatballs and Zoodles Recipe is ready to be plated and enjoyed.
How to Serve Garlic Butter Chicken Meatballs and Zoodles Recipe
Garnishes
A sprinkle of fresh parsley on top adds a pop of green and a burst of freshness to complement the rich garlic butter. If you want some extra zest, a light grating of Parmesan cheese over the plated dish amplifies that savory, cheesy goodness even more.
Side Dishes
This meal is delightfully satisfying on its own, but if you want to round it out, consider serving with a crisp green salad dressed in lemon vinaigrette or some warm crusty bread to sop up any leftover garlic butter sauce. A steamed vegetable like broccoli or asparagus would also balance the plate beautifully.
Creative Ways to Present
For a charming twist, serve the meatballs stacked on top of a nest of zoodles in shallow bowls, allowing guests to twirl the noodles around their forks easily. If you’re hosting, add little toothpick flags to the meatballs for fun finger food presentation, perfect for sharing and casual dining.
Make Ahead and Storage
Storing Leftovers
Place any leftover meatballs and zoodles in an airtight container and refrigerate them for up to 3 days. The flavors tend to meld even more after sitting overnight, making for an excellent next-day meal.
Freezing
If you want to prep in advance, freeze the cooked meatballs separately on a baking sheet until firm, then transfer to a freezer bag. While zoodles don’t freeze well due to their high water content, you can prepare fresh zoodles when ready to serve and simply reheat the meatballs in the garlic butter sauce.
Reheating
Reheat leftovers gently in a skillet over medium-low heat, adding a bit more butter or olive oil if needed to refresh the garlic butter. Toss in fresh zucchini noodles to warm through quickly for a near-fresh dining experience.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a great alternative that also keeps the meatballs light and moist. Just make sure to mix thoroughly and adjust cooking time if needed.
How can I make this recipe gluten-free?
Swap out regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers, and you’ll keep everything delicious while accommodating dietary needs.
Is it necessary to spiralize fresh zucchini?
Fresh zucchini noodles have the best texture for this recipe, but you can substitute with pre-made zoodles or even thinly sliced vegetables if spiralizing isn’t an option.
Can I add more vegetables to the recipe?
Definitely! Spinach, cherry tomatoes, or mushrooms sautéed alongside your zoodles would add beautiful color and nutrition.
What wine pairs well with Garlic Butter Chicken Meatballs and Zoodles Recipe?
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the fresh and buttery flavors wonderfully, balancing richness with refreshing acidity.
Final Thoughts
This Garlic Butter Chicken Meatballs and Zoodles Recipe is a true weeknight winner, blending simplicity and elegance in one delicious bowl. From the first garlicky bite to the last tender bite of zoodle, you’ll find yourself coming back to this recipe again and again. Give it a shot—your taste buds will thank you!
Print
Garlic Butter Chicken Meatballs and Zoodles Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Description
This Garlic Butter Chicken Meatballs and Zoodles recipe features tender chicken meatballs cooked in a rich garlic butter sauce, served over fresh, sautéed zucchini noodles. It’s a low-carb, flavorful dish that comes together quickly, perfect for a healthy weeknight dinner.
Ingredients
Meatballs
- 1 lb ground chicken
- 1/3 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Garlic Butter and Zoodles
- 3 tbsp unsalted butter, divided
- 4 medium zucchinis, spiralized
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground chicken, grated Parmesan cheese, breadcrumbs, minced garlic, egg, chopped parsley, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated to form a uniform mixture.
- Form the meatballs: Shape the mixture into 16-18 small meatballs, each about 1 tablespoon in size, ensuring even portions for uniform cooking.
- Cook the meatballs: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the meatballs in a single layer, cooking for 8-10 minutes total. Turn occasionally to brown all sides evenly and cook through. Once cooked, remove the meatballs from the skillet and set aside.
- Prepare the garlic butter sauce: Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Sauté the zucchini noodles: Add the spiralized zucchini to the skillet and sauté for 2-3 minutes. Cook just until the zoodles are tender yet still maintain a pleasant crispness.
- Combine and serve: Return the cooked meatballs to the skillet and gently toss them with the garlic butter and zucchini noodles, ensuring everything is well coated. Serve immediately, garnished with extra fresh parsley if desired.
Notes
- Use fresh parsley for the best flavor and garnish.
- If preferred, substitute ground chicken with ground turkey for slightly different texture.
- To keep zoodles from becoming soggy, avoid overcooking; sauté just until tender-crisp.
- For gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or almond flour.
