1/2 tsp salt
2 Tbl Shallot Extra Virgin Olive Oil
4 Tbl butter
Juice of 1/2 a lemon
1 lb zoodles
In a large bowl mix together ground chicken, half of the minced garlic, egg, Manchego, parsley, Capital Heights Spice
, Gochugaru Chile Flakes
and salt. Form into tablespoon sized meatballs.
In a large skillet over medium heat, add Shallot Extra Virgin Olive oil
to coat the bottom of the skillet. Add a layer of meatballs - depending on the size of your skillet, you may have to work in batches. Cook the meatballs, undisturbed, for 4 minutes or until golden brown. Lower the heat to medium low. Using a combination of tongs and shaking the pan, redistribute the meatballs to cook on all sides until fully cooked through - about 10 minutes. Transfer to a plate.
Melt butter in skillet and cook until the butter begins to turn golden and smells nutty. Add remaining minced garlic and cook until fragrant, 1 minute. Add zoodles to skillet and using a combination of shaking the skillet and tongs to lift and fold, cook the zoodles in the garlic butter then squeeze in lemon juice. Add meatballs back and heat just until warmed through. Garnish with more Manchego and serve.