Lemon Chicken Meatballs
Ingredients
- 1 lb Ground Chicken
- 6 Cloves Garlic, minced (divided)
- 1/2 C Grated Parmesan
- 3/4 C Italian Nutcrumbs (sold in store-you can use panko breadcrumbs as well)
- 1-2 TBSP Lemon Zest
- 2 TBSP Fresh Parsley, chopped
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 TBSP Pinehurst Olive Oil Lemon Olive Oil
- 2 TBSP Pinehurst Olive Oil Tarragon Balsamic Vinegar
- 2 TBSP Butter
- 1.5 tsp Flour (I used Almond Flour but you can use any flour)
- 1 C Chicken Broth
- 1/2 Lemon, juiced
- 2 TBSP Capers
Instructions
1) Combine ground chicken, half of the garlic, grated cheese, nutcrumbs, parsley, lemon zest, salt & pepper & roll into balls.
2) Add Lemon Olive Oil to a hot skillet. Add meatballs and rotate until browned on all sides. Remove to a plate and set aside.
3) Add Tarragon Balsamic to the hot skillet to deglaze pan. Then add butter and remaining garlic to the skillet and sauté. Make sure to scrape up all of those delicious bits at the bottom of the pan.
4) Whisk in flour and cook over low heat for 2-3 minutes.
5) SLOWLY whisk in chicken broth until a creamy sauce forms. Then add in lemon juice and capers.
6) Return meatballs to your pot, cover and simmer on low. Toss meatballs in your creamy lemon sauce until fully coated.
6) Serve over rice, mashed potatoes, pasta or zucchini noodles – garnish with extra parsley & grated cheese!
Enjoy!