Meatballs: Garlic Butter Meatballs

By [e-mail]

Ingredients

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

Preparation

Step 1

1. IIn 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 and wipe out skillet with a paper towel.

3. Melt butter in skillet then add remaining 3 garlic cloves and cook until fragrant, 1 minute.

4. Add zoodles to skillet and toss in garlic butter then squeeze in lemon juice.

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