Parents, you’ve got questions, we’ve got answers.

Or just as likely, we’ve got questions and you’ve got answers.

Challenge: Super Saver Challenge

Garlic Butter Chicken Meatballs with Zucchini Noodles

Vote up!
Share on Facebook Share on Twitter Email this article

These garlic butter chicken meatballs are low-carb, gluten free, and all around better for you without skipping out on any of the tastiness.



1 pound ground chicken

5 garlic cloves, minced and divided

1 egg, beaten

1/2 cup grated Parmesan, plus more for garnish

2 tablespoons freshly chopped parsley

1/4 teaspoon red pepper flakes

Kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons extra-virgin olive oil

4 tablespoons unsalted butter

Juice of 1/2 a lemon

1 pound zucchini noodles (zoodles)


In a large bowl mix together ground chicken, 2 garlic cloves, egg, Parmesan, parsley, and red pepper flakes. Season with salt and pepper then form into tablespoon sized meatballs.

In a large skillet over medium heat, heat oil and cook meatballs until golden on all sides and cooked through, 10 minutes. Transfer to a plate and wipe out skillet with a paper towel.

Melt butter in skillet then add remaining 3 garlic cloves and cook until fragrant, 1 minute. Add zoodles to skillet and toss in garlic butter then squeeze in lemon juice.

Add the meatballs back to the skillet and heat just until warmed through. Garnish with Parmesan to serve.

This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!