GARLIC-BUTTER ZOODLES WITH CHICKEN MEATBALLS
These garlic-butter chicken meatballs with zucchini noodles are low carb, gluten free, and all around better for you without skipping out on any of the tastiness.
Provided by AshleyandMark
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Mix ground chicken, 1/2 cup Parmesan cheese, egg, 2 garlic cloves, parsley, and red pepper flakes together in a large bowl. Season with kosher salt and black pepper and form into tablespoon-sized meatballs.
- Heat olive oil in a large skillet over medium heat. Cook meatballs until golden brown on all sides and no longer pink in the centers, about 10 minutes. Transfer to a plate and wipe the skillet with a paper towel.
- Melt butter in the same skillet; add remaining 3 garlic cloves and cook until fragrant, about 1 minute. Add zucchini noodles to the skillet and toss into the garlic butter; squeeze in lemon juice. Add meatballs and heat just until warmed through. Garnish with remaining Parmesan cheese to serve.
Nutrition Facts : Calories 381.6 calories, Carbohydrate 7.3 g, Cholesterol 152.8 mg, Fat 24.4 g, Fiber 2.1 g, Protein 34.1 g, SaturatedFat 11 g, Sodium 458.6 mg, Sugar 2.2 g
ZOODLES WITH PLANT-BASED MEATBALLS
Zoodles, or zucchini noodles, are a low-calorie, gluten-free alternative to traditional pasta. Want to give them a taste test? This savory recipe features homemade zoodles and Pure Farmland's® plant-based meatballs topped with a bit of flavorful pesto and grated Parmesan cheese.
Provided by Pure Farmland
Categories Main Dish Recipes Meatball Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a large (12-inch) nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, then the meatballs. Cook, turning frequently, until even golden brown and heated through the center, 8 to 10 minutes total. Remove from skillet to a paper towel-lined plate. Once skillet is cool enough to handle, wipe clean with paper towel.
- Return skillet to medium heat. Add 1 teaspoon olive oil, tomatoes, and 1/2 teaspoon salt. Cook for 2 to 3 minutes, until slightly golden and just tender (but not burst). Remove to a plate.
- Add the remaining 1 teaspoon olive oil, then zucchini noodles. Season with remaining 1/2 teaspoon salt and stir very gently to combine. Cook, stirring occasionally, for about 3 minutes or until zoodles are slightly tender. Add the pesto and stir gently to combine.
- Transfer to a large serving platter and top with meatballs, tomatoes, roasted almonds, and Parmesan cheese, if desired. Serve immediately.
Nutrition Facts : Calories 323.7 calories, Carbohydrate 13.3 g, Cholesterol 5.2 mg, Fat 25.1 g, Fiber 2.5 g, Protein 15.7 g, SaturatedFat 2.7 g, Sodium 1010.6 mg, Sugar 2.2 g
SIMPLE MEATBALLS WITH ZOODLES
Meatballs are one of those foods that really remind me of childhood. Spaghetti and meatballs are definitely one of those 'comfort foods.' Try this simple recipe for your next family dinner or make 1/2 the batch and save the leftovers if you are eating solo. Pour your meatballs and sauce over spiralized zucchini noodles for an ideal paleo meal.
Provided by Tina Turbin
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine ground beef, onion, garlic salt, salt, and pepper in a bowl; mix well. Shape into 1 1/2-inch balls. Arrange meatballs in a glass baking pan.
- Bake in the preheated oven until meatballs are browned, about 20 minutes.
- Cut zucchini into noodle shapes with a spiralizer.
- Heat tomato sauce in a saucepan over medium heat; add meatballs. Reduce heat to low. Cook, covered, until sauce and meatballs are evenly warmed, about 5 minutes. Remove from heat; keep covered.
- Heat oil in a skillet over medium heat. Add zucchini, salt, and pepper; cook and stir until tender but firm to the bite, about 5 minutes. Transfer zucchini to a serving plate; top with tomato sauce and meatballs.
Nutrition Facts : Calories 296.6 calories, Carbohydrate 9.2 g, Cholesterol 68.1 mg, Fat 20.2 g, Fiber 2.6 g, Protein 20.6 g, SaturatedFat 7 g, Sodium 1325.3 mg, Sugar 5.9 g
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