Ingredients:

  • 1 lb (454g) ground chicken (preferably lean)
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 cup (60ml) milk (any kind)
  • 1 large egg
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons (57g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 large zucchini, spiralized or julienned
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions:

  1. Combine all meatball ingredients in a large bowl. Mix gently until just combined.
  2. Roll the mixture into approximately 1-inch meatballs.
  3. Place the meatballs on a parchment-lined baking sheet and chill in the refrigerator for 15 minutes.
  4. Preheat oven to 400°F (200°C). Bake the meatballs for 20-25 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
  5. While the meatballs are baking, spiralize or julienne the zucchini. Heat olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 3-5 minutes, or until tender-crisp. Season with salt and pepper.
  6. While the zucchini noodles are cooking, melt butter in a separate skillet over medium heat. Add garlic and sauté for 1 minute, or until fragrant. Stir in chicken broth, lemon juice, parsley, and red pepper flakes (if using). Bring to a simmer.
  7. Add the baked meatballs to the garlic butter sauce and toss to coat. Serve the meatballs and sauce over the zucchini noodles. Garnish with extra parsley, if desired.