Chicken Meatballs with a Kick
These easy chicken meatballs can go from the refrigerator to the
dining room table in about 30 minutes. Serve over greens or pasta
for a complete meal.
Ingredients
- 1 pound of ground chicken
- 3 cloves of garlic minced
- 1 egg beaten
- 3 tablespoons of unseasoned whole wheat bread crumbs
- 2 teaspoons of Worcestershire sauce
- 1 teaspoon of hot paprika
- 1 teaspoon of onion powder
- 1 teaspoon of chopped fresh oregano leaves 1 small sprig
- 1 tablespoon of chopped fresh thyme leaves 5 small sprigs
- 1 teaspoon of brown sugar
- 1 zested lemon
- Kosher salt and freshly ground pepper
Instructions
- Mix the chicken, garlic, egg, breadcrumbs, Worcestershire sauce, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, and salt and pepper (to taste) in a large bowl.
- Form the meat mixture into meatballs.
- They should be slightly smaller than a golf ball.
- Warm the butter and oil in a skillet over medium-high heat.
- Brown the meatballs. Brown on one side for 3 minutes.
- Turn the meatballs, then brown on the other side for another three minutes.
- Keep turning as necessary so that all the sides are equally browned.
- They should still be juicy with a slight spring if you press them.
- Transfer the meatballs to a paper towel on a plate to drain.
- Serve hot.