Description
These flavorful ground chicken meatballs are packed with fresh herbs and zesty lemon, making them a light and delicious option for any meal. Simmered in savory chicken broth, they stay moist and tender, perfect for a quick weeknight dinner or as a tasty appetizer.
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil (for frying)
- 1 cup chicken broth (for simmering)
- Fresh lemon slices (for garnish)
- Extra parsley (for garnish)
Instructions
- In a large mixing bowl, combine the ground chicken, breadcrumbs, and grated Parmesan cheese.
- Add the chopped parsley, minced garlic, lemon zest, and lemon juice to the bowl.
- Crack the egg into the mixture to help bind everything together.
- Season with salt, black pepper, dried oregano, and dried thyme.
- Using your hands, mix until just combined, being careful not to overmix.
- Cover the bowl with plastic wrap and let it sit in the refrigerator for about 30 minutes.
- After resting, take the mixture out of the refrigerator.
- Wet your hands slightly and roll the mixture into balls about 1 to 1.5 inches in diameter.
- Place the formed meatballs on a baking sheet lined with parchment paper.
- In a large skillet, heat the olive oil over medium heat.
- Add the meatballs to the skillet in a single layer, cooking in batches if necessary.
- Cook for about 5-7 minutes, turning occasionally until browned on all sides.
- Remove the meatballs from the skillet and set aside.
- In the same skillet, pour in the chicken broth and bring to a gentle simmer.
- Add the browned meatballs back into the skillet, ensuring they are submerged in the broth.
- Cover with a lid and let simmer for about 10-15 minutes, or until cooked through (internal temperature of 165°F or 75°C).
Notes
- For extra flavor, consider adding a pinch of red pepper flakes to the meatball mixture.
- These meatballs can be served over pasta, in a sub sandwich, or on their own as an appetizer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes