Lemon Chicken Meatballs with Pan Sauce
Recipe by Nicole Thom-Arens
Serves 4 to 6
As the summer heat dies down and the fall crisp air settles in, I immediately crave meatballs. This version is a nice bridge between summer and fall because the flavors are light and bright with the lemon zest, but the dish is comforting.
Ingredients:1 pound ground chicken (1 boneless, skinless chicken breast and 2 boneless, skinless chicken thighs minced in a food processor)Olive oil1/2 small yellow onion, small dice1 clove garlic, mincedDash of red pepper flake1 egg1/2 cup Italian breadcrumbs1/4 cup finely grated parmesan cheese2 tablespoons fresh parsley, chopped1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1/4 teaspoon black pepper2 tablespoons milk1/2 teaspoon lemon zest2 cups chicken stock2 tablespoons all-purpose flour2 tablespoons butterJuice of 1 lemonAdditional salt and pepper
Instructions:1. If mincing your own ground chicken, add the raw chicken to the bowl of a food processor and pulse until a medium-course mixture is achieved. Set aside.2. Heat a large skillet over medium-low heat on the stovetop with 1 tablespoon of olive oil. Once the oil is hot, add the diced onions. Season with a pinch of salt and a dash of red pepper flake. Stir and cook until translucent. Add the minced garlic and cook for 1 to 2 minutes until fragrant. Then add to a large bowl. Turn the heat off and reserve the skillet for cooking the meatballs. 3. To the bowl with the onions, add the egg, breadcrumbs, cheese, parsley, salt, pepper, milk, and lemon zest. Stir well to combine then add the ground chicken. Mix well. 4. Divide the mixture evenly to make 15 to 17 meatballs. Set aside. 5. Return the skillet to the burner over medium-low heat. Add 2 to 3 tablespoons olive oil to the pan. Once the oil is hot, carefully add the meatballs. Cook until brown on each side. Remove the meatballs to a clean plate. 6. To make the pan sauce, add 2 tablespoons of flour to the remaining oil in the pan (if the oil has been used up, heat an additional 2 tablespoons of oil before adding the flour). Stir the flour into the oil/drippings and season with salt and pepper. 7. Add the chicken stock and whisk until smooth. Bring the stock to a simmer. Taste for seasoning and season as needed with additional salt and pepper. Return the meatballs to the pan and cover. Simmer for 12 to 15 minutes until the meatballs are cooked through. 8. Once the meatballs are cooked, stir in the butter then add the lemon juice and stir. Serve the meatballs and sauce with orzo, egg noodles, rice, or mashed potatoes.
Ingredients:1 pound ground chicken (1 boneless, skinless chicken breast and 2 boneless, skinless chicken thighs minced in a food processor)Olive oil1/2 small yellow onion, small dice1 clove garlic, mincedDash of red pepper flake1 egg1/2 cup Italian breadcrumbs1/4 cup finely grated parmesan cheese2 tablespoons fresh parsley, chopped1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1/4 teaspoon black pepper2 tablespoons milk1/2 teaspoon lemon zest2 cups chicken stock2 tablespoons all-purpose flour2 tablespoons butterJuice of 1 lemonAdditional salt and pepper
Instructions:1. If mincing your own ground chicken, add the raw chicken to the bowl of a food processor and pulse until a medium-course mixture is achieved. Set aside.2. Heat a large skillet over medium-low heat on the stovetop with 1 tablespoon of olive oil. Once the oil is hot, add the diced onions. Season with a pinch of salt and a dash of red pepper flake. Stir and cook until translucent. Add the minced garlic and cook for 1 to 2 minutes until fragrant. Then add to a large bowl. Turn the heat off and reserve the skillet for cooking the meatballs. 3. To the bowl with the onions, add the egg, breadcrumbs, cheese, parsley, salt, pepper, milk, and lemon zest. Stir well to combine then add the ground chicken. Mix well. 4. Divide the mixture evenly to make 15 to 17 meatballs. Set aside. 5. Return the skillet to the burner over medium-low heat. Add 2 to 3 tablespoons olive oil to the pan. Once the oil is hot, carefully add the meatballs. Cook until brown on each side. Remove the meatballs to a clean plate. 6. To make the pan sauce, add 2 tablespoons of flour to the remaining oil in the pan (if the oil has been used up, heat an additional 2 tablespoons of oil before adding the flour). Stir the flour into the oil/drippings and season with salt and pepper. 7. Add the chicken stock and whisk until smooth. Bring the stock to a simmer. Taste for seasoning and season as needed with additional salt and pepper. Return the meatballs to the pan and cover. Simmer for 12 to 15 minutes until the meatballs are cooked through. 8. Once the meatballs are cooked, stir in the butter then add the lemon juice and stir. Serve the meatballs and sauce with orzo, egg noodles, rice, or mashed potatoes.