INGREDIENTS

• 1 lb. ground chicken
• Kosher salt
• 5 garlic cloves, minced and divided
• Freshly ground black pepper
• 1 egg, beaten
• 2 tbsp. extra-virgin olive oil
• 1/2 c. grated Parmesan
• 4 tbsp. butter
• 2 tbsp. freshly chopped parsley
• Juice of 1/2 a lemon
• 1/4 tsp. red pepper flakes
• 1 lb. zoodles*

INSTRUCTIONS

1. In a large bowl mix together ground chicken, 2 garlic cloves, egg, Parmesan, parsley, and red pepper flakes. Season with salt and pepper then form into tablespoon sized meatballs.

2. In a large skillet over medium heat, heat oil and cook meatballs until golden on all sides and cooked through, 10 minutes. Transfer to a plate.

3. Melt butter in skillet then add remaining 3 garlic cloves and cook until fragrant, 1 minute. Add zoodles to skillet and toss in garlic butter then squeeze in lemon juice.

4. Add meatballs back and heat just until warmed through. Garnish with Parmesan to serve.

Yield: 4 servings

*zoodle your own zucchini noodles or you can buy pre-packaged.