Description
Savory chicken meatballs infused with rich garlic butter, served alongside fluffy cauliflower rice for a comforting, low-carb dinner option.
Ingredients
Scale
- 1 pound ground chicken
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 4 cups cauliflower rice
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- In a large bowl, combine the ground chicken, minced garlic, Parmesan cheese, egg, breadcrumbs, salt, pepper, and parsley. Mix well until combined.
- Form the mixture into small meatballs, about 1 to 1 1/2 inches in diameter, to make approximately 20 meatballs.
- Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until golden brown and cooked through, about 4-5 minutes.
- Remove the meatballs from the skillet and set them aside.
- In the same skillet, reduce heat to medium-low and add the unsalted butter. Stir in lemon juice, lemon zest, and red pepper flakes if using.
- Return the cooked meatballs to the skillet, tossing gently in the garlic butter sauce.
- Add the cauliflower rice, stirring well to combine and cook for an additional 5-7 minutes until the rice is tender.
- Serve hot, garnished with extra chopped parsley.
Notes
Cooked meatballs can be refrigerated for up to 3 days or frozen for up to a month. Reheat in a skillet or microwave.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg