Garlic Butter Meatballs


  • 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*



  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.
  1. 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.
  1. 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.
  1. 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.