Description
Light and flavorful chicken meatballs infused with lemon, garlic, and fresh herbs, served over tender zucchini noodles for a healthy, low-carb meal.
Ingredients
Scale
- For the Meatballs:
- 1 lb ground chicken
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil (for cooking)
- For the Zoodles:
- 3 medium zucchini, spiralized
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 clove garlic, minced
Instructions
- In a large bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, basil, lemon zest, lemon juice, salt, and pepper until combined.
- Shape mixture into 1-inch meatballs.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add meatballs and cook for 8–10 minutes, turning occasionally, until browned and fully cooked.
- For the zoodles, heat 1 tbsp olive oil in another skillet. Add garlic and sauté for 30 seconds.
- Add zucchini noodles, salt, and pepper. Cook for 2–3 minutes until slightly softened but not mushy.
- Serve meatballs over warm zoodles. Add a squeeze of lemon on top if desired.
Notes
- Use gluten-free breadcrumbs to keep the recipe gluten-free.
- Add crushed red pepper for a spicy kick.
- Do not overcook zoodles—they soften quickly.
- Great topped with extra Parmesan or fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 105mg