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.
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.