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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.
Print Recipe
Course Appetizer, Appetizers, Main Course, Main Dish
Cuisine American, Asian

Ingredients
  

Meatballs

  • 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

Sauce

  • 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

Instructions
 

Meatballs

  • 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.

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.

Notes

Notes:
  • 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.
Keyword Lemons
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