Chicken Meatballs
By trishjoy
Ingredients
- Recipe Tools:
- Print Recipe
- Get Card
- Save Recipe
- xSelect a Card Size
- CARD3x5 card CARD4x6 card xAdd To My Recipe Box
- Add To
- Select Folder: All My Recipes Or Create New Folder
- Please limit to 20 characters
- Adding Recipe
- Add Or Do Not Add
- Success
- This recipe was added to your Folder_Name folder.
- Do not show this message again
- Close
- xAdd To My Recipe Box
- Please sign in to add this recipe to your Recipe Box!!
- Sign In or Create Your Recipe Box
- Ingredients
- 1 pound ground chicken
- 3 cloves garlic, minced
- 1 egg, whisked
- 3 tablespoons unseasoned whole-wheat bread crumbs
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Hungarian or hot paprika
- 1 teaspoon onion powder
- 1 teaspoon chopped fresh oregano leaves, about 1 small sprig
- 1 tablespoon chopped fresh thyme leaves, about 5 sprigs
- 1 teaspoon brown sugar
- 1 lemon, zested
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
Details
Preparation
Step 1
Directions
In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.
Review this recipe