Garlic Butter Meatballs & Zoodles: A Flavor-Packed Low-Carb Delight
Discover the ultimate comfort food with a healthy twist – Garlic Butter Meatballs & Zoodles. This dish combines juicy chicken meatballs with fresh zucchini noodles (zoodles) tossed in a rich garlic butter sauce. It’s a deliciously low-carb, high-protein meal that will leave you feeling satisfied and guilt-free.
This recipe has become a beloved weeknight staple in our home. My husband and kids can’t get enough of these flavorful meatballs, and I love how easy it is to prepare. One evening, after a particularly hectic day, I threw together these ingredients on a whim. To my delight, it was an instant hit, and now it’s a dish we look forward to enjoying together, bringing a bit of joy and comfort to our busy lives.
Why These Garlic Butter Meatballs & Zoodles?
1. Low-Carb Goodness: Zoodles provide a nutritious, low-carb alternative to pasta, making this dish perfect for those following a keto or low-carb diet.
2. Rich in Flavor: The combination of garlic, Parmesan, and lemon juice creates a mouthwatering sauce that coats the tender meatballs and zoodles beautifully.
3. Quick and Easy: With a total prep and cook time of just 35 minutes, this meal is perfect for busy weeknights. 4. Family-Friendly: Both kids and adults will love the savory meatballs and the fun texture of zoodles.
Ingredients:
- 1 lb (450g) ground chicken
- 5 cloves garlic, minced and divided
- 1 large egg, beaten
- 1/2 cup (50g) freshly grated Parmesan, plus more for garnish
- 2 tablespoons freshly chopped parsley
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons butter
- 1 lb (450g) zucchini noodles (zoodles)
- Juice of 1/2 a lemon
Directions:
- Prepare the Meatballs: In a large bowl, combine the ground chicken, 2 cloves of minced garlic (about 2 teaspoons), beaten egg, 1/2 cup grated Parmesan, chopped parsley, and crushed red pepper flakes. Season with kosher salt and freshly ground black pepper. Mix until well combined, then form the mixture into tablespoon-sized meatballs.
- Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until golden brown on all sides and cooked through, about 10 minutes. Transfer the meatballs to a plate and wipe out the skillet with a paper towel.
- Prepare the Garlic Butter Sauce: In the same skillet, melt the butter over medium heat. Add the remaining minced garlic and cook until fragrant, about 1 minute. Add the zoodles to the skillet, tossing them with the garlic butter until well coated. Squeeze the juice of 1/2 a lemon over the zoodles and toss again.
- Combine and Serve: Return the meatballs to the skillet and heat until warmed through. Garnish with additional grated Parmesan before serving.
Notes:
- Zoodle Preparation: For best results, pat the zoodles dry with paper towels before cooking to prevent them from becoming too watery.
- Cheese Variations: Feel free to experiment with different cheeses like Pecorino Romano or Asiago for a unique twist.
- Make Ahead: The meatballs can be prepared and cooked in advance, then reheated with the zoodles and garlic butter when ready to serve.
