Meal Prep Garlic Butter Chicken Meatballs with Zucchini Noodles – Cheesy, juicy and so flavorful: Every bite of this easy meal prep recipe is simply sensational! These meal prep chicken meatballs use a combination of ground chicken, garlic, cheese, and spices. Keto friendly, low carb, paleo and gluten-free, the chicken meatballs are easy to put together with zucchini noodles for the ultimate meal prep lunch. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the Garlic Butter Chicken Meatballs with Zucchini Noodles
- 1 lb (450g) ground chicken (or turkey)
- 1/2 cup shredded cheese of your choice (mozzarella, cheddar, provolone…)
- 4 cloves garlic, grated + 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red crushed chili pepper flakes, optional
- 1 crumbled bouillon cube, optional
- 1/2 cup chicken stock
- Salt and fresh cracked black pepper, to taste
- 1/2 cup fresh chopped parsley (or cilantro)
- 3 tablespoons butter, divided
- Juice of 1/2 lemon
- 1 tablespoon hot sauce of your choice (we used Sriracha)
- 4 spiralized zucchini (or a packet of zucchini noodles)
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Transfer zucchini noodles to a shallow plate with 1/2 cup water and cook covered in the microwave for 2 minutes.
2. In the meantime, in a large bowl, combine ground chicken, cheese, grated garlic, Italian seasoning, crumbled bouillon cube, red chili pepper flakes, chopped cilantro, and black pepper. Mix well with your hands or fork and form medium balls. Arrange on a plate and set aside.
3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the chicken meatballs for 8 – 10 minutes on all sides, until browned and cooked through. While cooking, baste the meatballs with the mix of butter and juices. Remove to a clean plate and set aside.
4. In the same skillet melt remaining tablespoon butter; then add lemon juice, chicken stock, hot sauce, minced garlic, parsley and red pepper flakes (if you want). Cook for 3 or 4 minutes, stirring regularly until the sauce has reduced a bit. Adjust seasoning with salt and pepper and garnish with more cilantro or parsley if you like.
5. Divide cooked zucchini noodles into meal prep containers. Then top with chicken meatballs and garnish with lemon slices. Drizzle a little of the sauce over the meatballs and zucchini noodles, or keep the sauce into small containers. Reheat quickly in the microwave when ready to heat. Enjoy!
Note: If you like your zucchini noodles crunchier, skip step one and keep them raw in your meal prep box. Just reheat with the meatballs in the microwave.
Photo credit: © Eatwell101.com
