Lemon Butter Zucchini Noodles with Feta Meatballs

Fresh, light, and packed with flavor, these Lemon Butter Zucchini Noodles with Feta Meatballs are an easy weeknight dinner that feels anything but ordinary. Juicy beef meatballs seasoned with feta, garlic, oregano, and cumin are baked until perfectly browned, then served over tender zucchini noodles tossed in a simple lemon butter sauce. It’s a satisfying low-carb meal that’s ready in about 35 minutes.

Prep Time: 15minutes
Cook Time: 20minutes
Total Time: 35 minutes
Servings: 6

---

Why You’ll Love This Recipe

• Light but filling thanks to protein-rich meatballs and fresh zucchini noodles.
• Ready in about 35 minutes from start to finish.
• Naturally low in carbs without sacrificing flavor.
• Bright lemon butter sauce pairs perfectly with the savory meatballs.
• Great for meal prep or easy weeknight dinners.
• Works with both fresh and frozen zucchini noodles.

---

Ingredients

For the Meatballs

• 1 pound ground beef
• 1 large egg
• 1/2 cup crumbled feta cheese
• 1/3 cup panko breadcrumbs
• 1/4 cup finely diced onion
• 3 garlic cloves, minced
• 2 teaspoons dried oregano, divided
• 1 teaspoon ground cumin
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper

For the Zucchini Noodles

• 4 tablespoons salted butter
• 24 ounces zucchini noodles
• Zest of 1 lemon
• Juice of 1 lemon

---

How to Make Lemon Butter Zucchini Noodles with Feta Meatballs

Step 1: Prepare the Oven

Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.

Step 2: Make the Meatball Mixture

In a large mixing bowl, combine:

• Ground beef
• Egg
• Feta cheese
• Panko breadcrumbs
• Onion
• Garlic
• 1 teaspoon oregano
• Cumin
• 1 teaspoon kosher salt
• Black pepper

Mix everything together just until evenly combined. Avoid overmixing, which can make the meatballs dense.

Step 3: Shape the Meatballs

Roll the mixture into 18 meatballs, using about 1½ tablespoons of mixture for each one. Arrange them evenly on the prepared baking sheet.

Step 4: Bake

Bake for 15–20 minutes, or until the meatballs are browned and cooked through to an internal temperature of 160°F.

Step 5: Prepare the Zucchini Noodles

While the meatballs bake, melt the butter in a large deep skillet over medium heat.

Once melted, remove the skillet from the heat and add:

• Zucchini noodles
• Lemon zest
• Lemon juice
• Remaining 1 teaspoon oregano
• Remaining 1 teaspoon kosher salt

Gently toss until everything is evenly coated.

If using frozen zucchini noodles: Heat them according to the package directions first, then thoroughly drain any excess liquid before adding them to the skillet. This helps prevent a watery sauce.

Step 6: Serve

Divide the zucchini noodles among serving plates and top with the baked meatballs. Serve immediately while warm.

---

Pro Tips

• Don’t overmix the meatball mixture for the most tender texture.
• Freshly grated lemon zest adds much more flavor than bottled lemon juice alone.
• Pat fresh zucchini noodles dry with paper towels if they seem wet.
• If your skillet is still very hot, let it cool slightly before adding the zucchini noodles to help prevent overcooking.
• For extra color and flavor, garnish with chopped fresh parsley or additional crumbled feta.

---

What to Serve With:

• Garlic bread
• Roasted asparagus
• Greek salad
• Caesar salad
• Roasted broccoli
• Toasted pita bread
• Tzatziki sauce

---

---

Final Thoughts

If you’re looking for a lighter dinner that’s still hearty enough to satisfy, these Lemon Butter Zucchini Noodles with Feta Meatballs are a fantastic choice. The bright citrus, buttery zucchini noodles, and savory meatballs come together in a meal that’s simple enough for busy weeknights but flavorful enough to serve guests. Whether you’re cutting back on pasta or just looking for a fresh new dinner idea, this recipe is one you’ll find yourself making again and again.