Zesty Chicken Meatballs (Sunny Anderson) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 pound ground chicken |
3 cloves garlic, minced |
1 egg, whisked |
3 tablespoons unseasoned whole-wheat bread crumbs |
2 teaspoons worcestershire sauce |
1 teaspoon hungarian or hot paprika |
1 teaspoon onion powder |
1 teaspoon chopped fresh oregano leaves, about 1 small sprig |
1 tablespoon chopped fresh thyme leaves, about 5 sprigs |
1 teaspoon brown sugar |
1 lemon, zested |
kosher salt and freshly ground black pepper |
1 tablespoon unsalted butter |
1 tablespoon extra-virgin olive oil |
Directions:
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. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.
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