Garlic Butter Zoodles with Chicken Meatballs

Name: Garlic Butter Zoodles with Chicken Meatballs
Total time: 35
Yield: 4
Ingredients: 1 pound ground chicken; ½ cup grated Parmesan cheese; 1 large egg, beaten; 5 cloves garlic, minced, divided; 2 tablespoons chopped fresh parsley; ¼ 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; ½ lemon, juiced; 1 tablespoon grated Parmesan cheese, or to taste

Recipe by AshleyandMark from allrecipes.com

Dinner 35 Mins.

Ingredients

4 servings

•

1 pound ground chicken
•

½ cup grated Parmesan cheese
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1 large egg, beaten
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5 cloves garlic, minced, divided
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2 tablespoons chopped fresh parsley
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¼ teaspoon red pepper flakes

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1 pinch kosher salt and freshly ground black pepper to taste
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2 tablespoons extra-virgin olive oil
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4 tablespoons salted butter
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1 pound zucchini noodles
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½ lemon, juiced
•

1 tablespoon grated Parmesan cheese, or to taste

Instructions

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