1 Video | Photo: Zesty Chicken Meatballs Recipe
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
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.
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By doughboy519
Phx, AZ
on May 14, 2012
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5 STARS! of course that is with some alterations. I didn't have onion powder or fresh herbs on hand, so I substituted 2 tsp dried minced onion, 1/4 tsp each, dried oregano & dried thyme. (NOT GROUND THYME. Based on other reviews I omitted the lemon zest, then added 1/4 tsp red pepper flakes, and 1/4 cup grated Parmesan cheese. To mix the meatballs I whisked the eggs then added all the spices & cheese, whisked together then added the chicken & mixed together. I portioned them out into 1 1/4 oz balls then browned quickly on all sides in a hot oiled pan. From there I finished them on a cookie sheet in the oven @400* for 15 min.
By 932ninja
Raleigh, NC
on April 21, 2012
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Amazing! I tripled the oregano because we have a ton in our garden. I baked these at 400 degree's for 17 minutes.... perfecto! Thanks for the healthy meatball!
By JMDuff
Stamford, CT
on April 02, 2012
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Just ok. Easy to make and fairly moist, but the flavor didn't blow me away.
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