If you are looking for a delicious and flavorful dish that is easy to make, look no further than nutty chicken meatballs with lemon sauce. This dish is a perfect combination of savory and tangy flavors, and it is sure to be a hit at your next dinner party or potluck. The meatballs are made with a mixture of ground chicken, nuts, and herbs, and they are cooked in a light and lemony sauce. The result is a dish that is both satisfying and refreshing.
Let's cook with our recipes!
ZESTY CHICKEN MEATBALLS
Provided by Sunny Anderson
Time 35m
Yield 6 servings
Number Of Ingredients 23
Steps:
- 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.
- Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
- Add the linguine to the pot of salted boiling water and cook according to package instructions.
- Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
- To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.
CHICKEN MEATBALLS
I wanted to make chicken meatballs for quite some time and was never able to find a good recipe. I came across one, but modified it based on my own preferences. I thought these came our absolutely delicious and served them with pasta and marinara sauce and homemade garlic bread!
Provided by Jen619
Categories Main Dish Recipes Meatball Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
- Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
- Bake in the preheated oven until juices run clear, 20 to 25 minutes.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 3.2 g, Cholesterol 83.8 mg, Fat 8.1 g, Fiber 0.4 g, Protein 21.4 g, SaturatedFat 2.8 g, Sodium 299 mg, Sugar 0.4 g
CHICKEN MEATBALLS
This dinner recipe for delicious chicken meatballs can be found in Nate Appleman's "A16 Food + Wine" and is part of his recipe for Minestra Maritata.
Provided by Martha Stewart
Categories Ground Chicken Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Coat 2 rimmed baking sheets with olive oil. Place a meat grinder and a large bowl in the freezer to chill.
- In a spice grinder or using a mortar and pestle, grind together fennel seeds and peppercorns. Transfer to a medium bowl and stir in salt; set spice mixture aside.
- If grinding your own meat, pass chicken through a grinder fitted with a coarse plate directly into chilled bowl; if your meat is already ground, place chicken in chilled bowl. Place, fatback, bread, parsley, and garlic in bowl with spice mixture; pass through grinder into bowl with chicken. Add wine and eggs; using your hands, gently mix until well incorporated.
- Heat a small skillet over medium heat. Flatten a pinch of chicken mixture into a small disk and cook in skillet, for tasting. Season chicken mixture with salt, if desired.
- Form chicken mixture into 1-inch balls and place on prepared baking sheets. Transfer baking sheets to oven and roast, turning baking sheets halfway through, until meatballs are lightly browned and cooked through, 18 to 20 minutes.
- Drizzle meatballs with olive oil and serve immediately.
NUTTY CHICKEN & LEMON SPAGHETTI
Enjoy spaghetti with chicken and a walnut, garlic and lemon sauce to make this quick and easy midweek meal. It takes 30 minutes from prep to plate
Provided by Esther Clark
Categories Dinner, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Heat the grill to medium. Put the chicken on a baking tray, drizzle with ½ tbsp oil and season. Grill for 8-10 mins on each side or until cooked through. Shred the meat with two forks.
- Meanwhile, soak the bread in the milk for 5 mins, then tip into a food processor with the walnuts, remaining oil, garlic, lemon zest and juice. Pulse to a smooth creamy texture. Season.
- Bring a large pan of salted water to the boil. Add the spaghetti and cook according to pack instructions.
- Drain the spaghetti, reserving a mugful of cooking water (about 200ml). Return the spaghetti to the pan and toss with the walnut sauce, shredded chicken, most of the pasta water and the parsley. Toss to coat, and add a little more pasta water to loosen, if you need to. Check for seasoning and serve in bowls topped with the parmesan.
Nutrition Facts : Calories 665 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.4 milligram of sodium
CHICKEN MEATBALLS, ITALIAN STYLE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Put chicken in freezer while you prepare other ingredients. Put Parmesan, parsley and onion in a food processor and process until everything is finely chopped. Add egg, chicken and a good sprinkle of salt and pepper, and continue to pulse until the chicken is coarsely ground - finer than chopped, but not much. Shape into one-inch meatballs, pressing no more than necessary.
- Put the oil in a large skillet over medium heat. One by one, dredge the meatballs in the flour and add to the oil. Cook, turning as necessary, until nicely browned all over, 10 to 15 minutes. Serve hot or at room temperature, with lemon wedges.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 189 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN MEATBALLS IN TOMATO SAUCE
Chicken thighs have a bit more fat than breasts and are the best for making juicy, flavorful meatballs for dinner. If you prefer, you can substitute ground dark-meat (7% fat) turkey for the chicken thighs, and skip step 1 of the recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 9
Steps:
- Place chicken thighs in a food processor, and pulse until meat is coarsely ground.
- Add bread, milk, egg white, cheese, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper; process until meat is finely ground.
- With moistened hands, shape mixture into 12 meatballs. In a large nonstick skillet, heat oil over medium heat. Add meatballs, and cook until golden brown, about 5 minutes.
- Add tomatoes and puree, breaking them up with your fingers; bring to a boil. Reduce heat to a simmer; cover, and cook 15 minutes. Uncover; simmer until meatballs are cooked through, about 15 minutes more.
Nutrition Facts : Calories 283 g, Fat 11 g, Fiber 3 g, Protein 30 g
NUTTY CHICKEN MEATBALLS WITH LEMON SAUCE
A fun variation on meatballs.
Provided by Jessica
Categories Meatballs
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix chicken, 1/2 cup almonds, 1 egg, lemon juice, mustard powder, curry powder, salt, and pepper together in a bowl. Roll mixture into 12 balls using floured hands to prevent sticking.
- Beat remaining egg in a bowl. Combine remaining 1 1/2 cups almonds and bread crumbs in a bowl. Roll meatballs in beaten egg and then in almond mixture and place on a baking sheet.
- Bake in the preheated oven for 15 to 20 minutes.
- Meanwhile, heat broth in a saucepan over medium heat, about 5 minutes. Whisk cream cheese into broth and gently heat while beating until smooth. Add lemon juice, parsley, and chives. Keep lemon sauce warm until meatballs are done.
- Serve meatballs with lemon sauce.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 10.9 g, Cholesterol 68.8 mg, Fat 16.4 g, Fiber 2.3 g, Protein 13.7 g, SaturatedFat 5.3 g, Sodium 214.5 mg, Sugar 1.4 g
CHICKEN WITH LEMON SAUCE
"This delicious Italian dish is easy to prepare, but it looks like you fussed," writes Brenda Hoffman of Stanton, Michigan.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Coat chicken with flour, then dip into egg mixture., In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until no longer pink. Remove and keep warm., In a small bowl, combine remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve with chicken.
Nutrition Facts : Calories 542 calories, Fat 30g fat (12g saturated fat), Cholesterol 329mg cholesterol, Sodium 1670mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 42g protein.
LEMON CHICKEN DROP MEATBALLS RECIPE BY TASTY
Here's what you need: ground chicken, egg, fresh parsley, lemon juice, bread crumbs, olive oil, salt, pepper
Provided by Ashley Lord
Categories Lunch
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine and mix together all of the ingredients (except for 1 tbsp of olive oil)
- Heat remaining 1 tbsp olive oil in pan on medium heat.
- Scoop chicken mixture out with a teaspoon and carefully place in pan, making sure not to overcrowd.
- Once chicken meatballs are in the pan, sear well on all sides. (This should take approximately 2-3 mins on each side.)
- If needed, turn heat down and continue cooking until internal temperature reaches 165°F.
- Serve warm.
Nutrition Facts : Calories 330 calories, Carbohydrate 1 gram, Fat 24 grams, Fiber 0 grams, Protein 28 grams, Sugar 0 grams
CHICKEN MEATBALLS RECIPE BY TASTY
Chicken dinner takes a new shape with these savory meatballs! They're baked, not fried, for a hands-off, mess-free meal. Serve over your favorite pasta and sauce, or alongside your favorite vegetables. Hint: Make a double batch and freeze half for another night!
Provided by Betsy Carter
Categories Lunch
Time 40m
Yield 14 meatballs
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes.
- Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
- In a large bowl, combine the ground chicken, egg, panko, Parmesan, parsley, salt, pepper, and the onion mixture and use your hands to mix until just combined.
- Roll the chicken mixture into 1½-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
- Bake the meatballs until browned and cooked through, 20 to 25 minutes.
- Serve with pasta and sauce of your choice.
- Enjoy!
Nutrition Facts : Calories 109 calories, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram
CRISPY CHICKEN MEATBALLS
This is a mash-up of two kids' menu standbys: chicken nuggets and meatballs. And the result is adult-appropriate, too. The combination is a streamlined mix of flavors and textures, since some of the ingredients added to ground meat for classic meatballs (bread crumbs, garlic, and Parmesan) are often used in the crispy coating on chicken nuggets. Cooking the panko and Parmesan-coated meatballs on the stovetop in a mixture of olive oil (for browning) and butter (for flavor) means no splatters - and meatballs that are tender on the inside and crispy on the outside. Eat with ketchup, ranch or honey mustard; pasta; or with a layer of tomato sauce and mozzarella like chicken Parmesan.
Provided by Ali Slagle
Categories weeknight, finger foods, poultry, appetizer, main course
Time 40m
Yield 24 meatballs
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup panko, the milk, egg, garlic powder and 1 teaspoon salt. Stir together and let sit for 5 minutes.
- Add the chicken and 3/4 cup Parmesan. Stir with your hands until combined, avoiding overmixing. Roll into 24 balls about the size of a golf ball (about 2 tablespoons each) and place on a sheet pan or plate. In a medium bowl, stir together the remaining ¾ cup panko and ¼ cup Parmesan. Toss each meatball in the panko-cheese mixture, pressing gently to adhere. (To avoid a big mess, designate one "wet hand" for touching the meatballs and one "dry hand" for tossing in the panko.) Refrigerate for 5 minutes.
- In a large (12-inch) skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium. When foaming, add half the meatballs. Cook, turning often and reducing the heat if needed to prevent burning, until golden brown and cooked through, 7 to 10 minutes. Transfer to a plate.
- Reduce the heat to medium-low and remove any dark oil or loose panko from the skillet with a spoon or paper towel. (The skillet will be hotter at this point, so reducing the heat ensures even cooking for both batches.) Add the remaining 2 tablespoons butter and 1 tablespoon oil. When foaming, add the remaining meatballs and cook, turning often, until golden brown and cooked through, 7 to 10 minutes. Transfer to the plate.
GREEK MEATBALLS WITH LEMON SAUCE
Make and share this Greek Meatballs With Lemon Sauce recipe from Food.com.
Provided by Julie Bs Hive
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine egg and milk in a large bowl. Stir in bread crums, parsley, onion, garlic, salt, mint, and a dash of pepper. Add ground meat and mix well then shape into 1-inch meatballs. Brown meatballs in the shorteneing. Cover meatballs and cook over low heat for 15-20 minutes. Drain off fat. Transfer meatballs to serving dish.
- While meatballs are cooking make the lemon sauce. by melting the butter in a small saucepan. Blend in the flour , salt, and pepper. Add the milk and cook, stirring, until thick and bubbly. Cook 1-2 minutes longer. Stir in the chooped eggs, lemon peel, and lemon juice.
- Goes very well with a nice white rice.
CAROLYN'S MEATBALLS IN LEMON SAUCE
This recipe given to me by my mom over 20 years ago is not the usual cream-lemon sauce, but is a beef based sauce with a slight tangy flavor that compliments the meatballs and goes well with steamed white rice.
Provided by bshemyshua
Categories White Rice
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine beaten egg, ground beef, bread crumbs, salt and pepper in a large bowl and form into 24 large meatballs.
- Bring beef broth to a boil, then add meatballs. Lower heat and poach gently for 15 minutes.
- Whisk to smooth 3 TBLS. flour and 1/2 cup of water.
- Remove meatballs to a heated dish and skim any fat from broth.
- Slowly stir flour mixture in to simmering broth and stir with a whisk until sauce thickens.(sauce will be thin).
- Add lemon juice to sauce and return meatballs to the sauce. Simmer 5 minutes before serving.
Nutrition Facts : Calories 523.4, Fat 28.8, SaturatedFat 10.7, Cholesterol 169.1, Sodium 1630, Carbohydrate 24.4, Fiber 1.4, Sugar 1.9, Protein 38.9
NUTTY CHICKEN MEATBALLS WITH LEMON SAUCE
A fun variation on meatballs.
Provided by Jessica
Categories Meatballs
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix chicken, 1/2 cup almonds, 1 egg, lemon juice, mustard powder, curry powder, salt, and pepper together in a bowl. Roll mixture into 12 balls using floured hands to prevent sticking.
- Beat remaining egg in a bowl. Combine remaining 1 1/2 cups almonds and bread crumbs in a bowl. Roll meatballs in beaten egg and then in almond mixture and place on a baking sheet.
- Bake in the preheated oven for 15 to 20 minutes.
- Meanwhile, heat broth in a saucepan over medium heat, about 5 minutes. Whisk cream cheese into broth and gently heat while beating until smooth. Add lemon juice, parsley, and chives. Keep lemon sauce warm until meatballs are done.
- Serve meatballs with lemon sauce.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 10.9 g, Cholesterol 68.8 mg, Fat 16.4 g, Fiber 2.3 g, Protein 13.7 g, SaturatedFat 5.3 g, Sodium 214.5 mg, Sugar 1.4 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use Fresh Ingredients: Fresh ingredients will give your meatballs and sauce the best flavor. If possible, use organic or locally-sourced ingredients.
- Don't Overmix the Meatballs: Overmixing the meatballs can make them tough. Mix them just until the ingredients are combined.
- Cook the Meatballs Thoroughly: Make sure the meatballs are cooked all the way through before serving. You can check this by inserting a meat thermometer into the center of a meatball. The internal temperature should read 165°F (74°C).
- Use a Good Quality Olive Oil: The olive oil you use in the sauce will make a big difference in the flavor. Use a good quality extra virgin olive oil.
- Simmer the Sauce: Simmering the sauce for a while will help to develop the flavors. Simmer it for at least 30 minutes, or longer if you have time.
Conclusion:
These nutty chicken meatballs with lemon sauce are a delicious and easy-to-make dish that is perfect for any occasion. The meatballs are moist and flavorful, and the sauce is light and tangy. Serve them over rice, pasta, or your favorite vegetables. Enjoy!
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