Ingredients:

  • 1 lb ground chicken (lean)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp crushed red pepper flakes
  • 2 tbsp extra virgin olive oil
  • 3 medium zucchini, spiralized
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place spiralized zucchini noodles on a paper towel-lined tray, sprinkle with a pinch of salt, and let sit for 5–10 minutes.
  2. Pat the zoodles firmly with paper towels to remove excess surface moisture and set aside.
  3. In a large bowl, combine ground chicken, Parmesan, beaten egg, minced garlic, parsley, salt, pepper, and red pepper flakes.
  4. Mix gently with hands until just combined; do not overwork the meat.
  5. Roll the mixture into approximately 16-20 small, uniform meatballs.
  6. Heat olive oil in a large non-stick skillet over medium-high heat. Add meatballs and sear for 5–7 minutes, turning occasionally, until cooked through and browned.
  7. Transfer meatballs to a plate and set aside, leaving the brown bits in the skillet for flavor.
  8. Melt butter in the same skillet over medium heat, add minced garlic, and sauté for 1 minute.
  9. Toss in the prepared zoodles and sauté for 2–3 minutes until tender-crisp.
  10. Remove from heat immediately and stir in the lemon juice.
  11. Return meatballs to the pan or serve them atop the zoodles.