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
Scale
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.
