Name: Garlic Butter Zoodles with Chicken Meatballs
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Ground chicken - 1 pound; Grated Parmesan cheese - ½ cup; Egg, beaten - 1 large; Garlic, minced, divided - 5 cloves; Chopped fresh parsley - 2 tablespoons; Red pepper flakes - ¼ teaspoon; Kosher salt and freshly ground black pepper to taste - 1 pinch; Extra-virgin olive oil - 2 tablespoons; Salted butter - 4 tablespoons; Zucchini noodles - 1 pound; Lemon, juiced - ½; Grated Parmesan cheese, or to taste - 1 tablespoon

Ingredients for - Garlic Butter Zoodles with Chicken Meatballs

1. Ground chicken 1 pound

2. Grated Parmesan cheese ½ cup

3. Egg, beaten 1 large

4. Garlic, minced, divided 5 cloves

5. Chopped fresh parsley 2 tablespoons

6. Red pepper flakes ¼ teaspoon

7. Kosher salt and freshly ground black pepper to taste 1 pinch

8. Extra-virgin olive oil 2 tablespoons

9. Salted butter 4 tablespoons

10. Zucchini noodles 1 pound

11. Lemon, juiced ½

12. Grated Parmesan cheese, or to taste 1 tablespoon

How to cook deliciously - Garlic Butter Zoodles with Chicken Meatballs

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.