Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::4
Ingredients
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1 pound ground chicken
½ cup grated Parmesan cheese
1 large egg, beaten
5 cloves garlic, minced, divided
2 tablespoons chopped fresh parsley
¼ teaspoon red pepper flakes
1 pinch kosher salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
4 tablespoons salted butter
1 pound zucchini noodles
½ lemon, juiced
1 tablespoon grated Parmesan cheese, or to taste
Directions
Mix ground chicken, 1/2 cup Parmesan cheese, egg, 2 garlic cloves, parsley, and red pepper flakes together in a large bowl. Season with kosher salt and black pepper and form into tablespoon-sized meatballs.
Heat olive oil in a large skillet over medium heat. Cook meatballs until golden brown on all sides and no longer pink in center, about 10 minutes. Transfer to a plate and wipe the skillet with a paper towel.
Melt butter in the same skillet; add remaining 3 garlic cloves and cook until fragrant, about 1 minute. Add zucchini noodles to the skillet and toss into garlic butter; squeeze in lemon juice. Add meatballs and heat just until warmed through. Garnish with remaining Parmesan cheese to serve.