Zesty Chicken Meatballs

Recipe Courtesy Of: 
foodnetwork.com, Sunny Anderson, 2010
Ingredients: 

Makes 28 to 30 mini meatballs

1 pound ground chicken
3 cloves garlic, minced
1 egg, whisked
¼ cup unseasoned whole-wheat bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon fresh oregano leaves, chopped, about 1 small sprig
1 tablespoon fresh thyme leaves, chopped, about 5 sprigs
1 teaspoon brown sugar
1 lemon, zested
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil

Preparation: 

1. 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.
2. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs.
3. Warm the butter and oil in a large pan over medium-high heat.
4. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing.
5. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch.
6. Transfer to a paper towel-lined plate to drain.
7. Serve with Minted Yogurt Dipping Sauce

Comments

Post new comment

The content of this field is kept private and will not be shown publicly.
CAPTCHA
This question is for testing whether you are a human visitor and to prevent automated spam submissions.
Image CAPTCHA
Enter the characters shown in the image.