Zesty Chicken Meatballs

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Absolutely delicious! The lemon zest is wonderful and the meatballs are very moist. I also tried making this with dried thyme, since there is always so much left over and I don't usually find use for thyme, and put some fresh flat leaf parsley in and they were still delicious. Although, I don't think dried herbs are ever as good as fresh herbs. Anyway, if you are looking for something very easy, delicious, healthy, and different, these are it.

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I am rarely the one to cook, I compliment better : I made these last night and my husband actually went on and on and on about how delicious they were! Now the trick will be how to not make them too much :

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These were so good! I had them with the Collard Green Pesto Linguine recipe in this episode. They were moist, tender, tasty and I loved this lemon zest in them.

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Sunny is a wonderful cook. This recipe is so easy to prepare and full of flavor. I just love it. I made a light fresh mushroom sauce to go with it and popped it into a crockpot. Worked out beautifully.

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Pretty good! Kids didn't care too much for the lighter texture or the lemon zest; however, the adults thought it was good. Had more flavor than I expected. Very easy to make.

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Love it! Super easy, super tasty! I've served them with salads or roasted veggies. A win!

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This was excellent. This recipe was meant to be a healthy choice so light on the salt was what Sunny used. I loved the recipe. I didn't have a lemon so I substituted with a tbls of Dijon Mustard and added 2 tbls of honey BBQ sauce. I didn't have oregano so I used italian seasoning. Oops - I also added 1/4 cup of fresh paresean cheese. Yummy with egg noodles and alfredo sauce. So quick to make. Sunny said not to overwork it but you have to turn it enough so that the chicken is all blended.

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I couldn't find ground chicken, so I substituted ground turkey, which turned out great. Make sure to salt these meatballs enough ("two pinches" is not adequate, and you will get delicious results. The oregano and thyme amounts are perfect (whoever said it was too much maybe used dried herbs?, and the lemon zest adds a delightful freshness to the meatballs.

I served these meatballs with whole wheat pasta and jarred basil pesto (instead of making the collard pesto from the "Hungry and Healthy" episode, and it was all delicious. My husband said the meatballs were great and requested that I add this to my recipe collection. Thanks, Sunny!

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I just made these last night and I thought they were the best chicken meatballs I've ever had. Like another reviewer mentioned we had a tough time finding the ground chicken soooooo we opted to purchase one pound of dark and light meat. I cut it in chunks and ran it through the food processor to grind myself.

I underestimated the amount of salt needed. Which brings me to my one and only gripe about the recipe. I think the exact amount of salt listed would be more helpful than just saying 2 healthy pinches. To compensate for undersalting I had about 3 capfuls of shoyu (soy sauce and sauteed until all absorbed. It actually helped a bit with coloring too. Once the salt was where it needed to be the flavors really came out.

We probably could eat them a bit spicier but I enjoyed them a lot just how they were and will definitely make these again.

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These are really good! I also think this recipe is versatile in that you could add hot wing sauce etc to spice it up even more. Awesome, will definitely make again!