Lemon Garlic Chicken Meatballs over Zoodles (4 Servings)
INGREDIENTS 1 Ib ground chicken ½ cup grated parmesan cheese 1 large egg, beaten 5 cloves garlic, minced, divided 1 Tbsp. dried or fresh parsley ¼ tsp. red pepper flakes 1 pinch kosher salt and freshly ground black pepper to taste
2 Tbsp. extra-virgin olive oil ¼ cup low sodium bone broth 1 Ib zucchini noodles ½ lemon, juiced 1 Tbsp. fresh parsley, chopped 1 Tbsp. grated parmesan cheese, or to taste
INSTRUCTIONS 1. In a large bowl, mix ground chicken, parmesan cheese, egg, 2 minced garlic cloves, parsley, and red pepper flakes. 2. Season with kosher salt and freshly ground black pepper. Form the mixture into tablespoon-sized meatballs. 3. Heat olive oil in a large skillet over medium heat. 4. Cook the meatballs until golden brown on all sides and no longer pink in the center, about 10 minutes. Transfer the meatballs to a plate and set aside. 5. If needed, wipe the skillet with a paper towel. Add more oil if required.
6. Add the remaining 3 minced garlic cloves to the skillet and cook for about 1 minute until fragrant. 7. Add zucchini noodles to the skillet and toss with the garlic. 8. Squeeze in the lemon juice and season with salt and pepper to taste. Sauté for 1-2 minutes. 9. Add the bone broth and return the meatballs to the skillet. Simmer until the sauce begins to evaporate and the meatballs are heated through. 10. Garnish with remaining parmesan cheese and fresh parsley. Serve immediately.
This high-protein and low-carb diet is perfect for stable blood sugar levels as well as managing your weight. You can make this plant-based by swapping the chicken and making lentil meatballs! NutritionNotes
68 Eat Well For Life
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