Lemon Herb Chicken Meatballs
Lemon and herbs are a natural complement to the taste of juicy chicken. We add a luscious sauce that you can serve with your favorite rice dish, but you can easily substitute your favourite pasta sauce for a lighter version of a classic dish.
Course Appetizer, Appetizers, Main Course, Main Dish
Cuisine American, Asian
- 1 pound lean ground chicken
- 2 shallots finely chopped
- 1 lemon zest & juice
- 3 cloves garlic minced
- 3 sprigs fresh rosemary chopped
- 1 teaspoon Dijon mustard
- 1 egg lightly beaten
- 1/4 cup breadcrumbs
- 1/3 cup Parmesan cheese grated
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 lemon zest & juice
- 1 1/2 cups chicken broth
- 1/2 cup dry white wine
- 1/2 teaspoon red chili pepper flakes
- 1 large ripe tomato chopped
- 2 sprigs fresh thyme chopped
- 1/2 cup flat leaf parsley chopped
Pre-heat the oven to 400 °F, and lightly grease a baking dish.
In a bowl, add the ground chicken, onion, garlic, breadcrumbs, egg, Dijon mustard, lemon zest & juice, rosemary, Parmesan, salt and pepper.
Blend with a fork or your hands until the mixture is well blended, and sticks together. If it’s too wet, you can add a little more of the breadcrumbs, bit by bit, until you achieve the desired texture.
Use a spoon to create meatball rounds. As they are formed, placed them in the greased baking dish.
Drizzle with olive oil, and bake for about 10 to 12 minutes as you make the sauce.
In a saucepan, heat the olive oil at a medium high temperature. Add the garlic and cook for 1 to 2 minutes.
Add the lemon zest and chopped tomato, and continue to saute for another 3 to 5 minutes.
Add the lemon juice, broth, white wine, red chili flakes and thyme, and bring to a boil.
Once the meatballs have cooked for about 10 minutes, add the sauce mixture to the baking dish.
Top with the chopped flat leaf parsley, and place the dish back in the oven to cook for another 10 to 15 minutes.
Remove and serve with rice or pasta.
- You’ll want to have a little extra of the breadcrumbs on hand just in case. (See instructions.)
- The tomato should be nicely soft and ripe. If you can’t find one fresh, you can substitute 1/2 cup canned.
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