Garlic Butter Meatballs
While pasta holds a special place in our hearts that can never be replaced, these garlic butter meatballs and zoodles come in as a close second. This low-carb and gluten-free dish offers a simple weeknight dinner option that satisfies the craving for a rich pasta sauce while allowing for an extra serving of veggies. It's a dinner winner in our book.To provide a leaner twist, we've utilized chicken meatballs in this recipe. However, feel free to substitute them with turkey feta meatballs, our classic Italian meatballs, or even vegan meatballs based on your preferences. Not a fan of zoodles? No worries! You can easily replace them with your favorite pasta, as the garlic butter sauce will beautifully coat it just the same.
Ingredients
- 1 lb. ground chicken
- 5 cloves garlic, minced and divided
- 1 large egg, beaten
- 1/2 c. freshly grated Parmesan, plus more for garnish
- 2 tbsp. freshly chopped parsley
- 1/4 tsp. crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. extra-virgin olive oil
- 4 tbsp. butter
- 1 lb. zoodles
- Juice of 1/2 a lemon
Instructions
- In a large bowl, mix ground chicken, 2 cloves garlic (2 teaspoons minced), egg, Parmesan, parsley, and red pepper flakes. Season with salt and pepper, then form into tablespoon-size meatballs.
- In a large skillet over medium heat, heat oil and cook meatballs until golden on all sides and cooked through, about 10 minutes. Transfer to a plate and wipe out skillet with a paper towel.
- Melt butter in skillet and add remaining minced garlic. Cook until fragrant, 1 minute. Add zoodles to skillet, toss with garlic butter, and add lemon juice. Return meatballs to skillet and heat until warmed through.
- Garnish with Parmesan before serving.
Tried this recipe?Let us know how it was!