Description
Deliciously juicy garlic butter chicken meatballs recipe. Learn how to make these savory meatballs that are perfect for any meal. Click here now!
Ingredients
- Finely grated zest of 1 medium lemon (7.5 ml)
- 120 g finely chopped fresh parsley leaves (from 1/2 medium bunch), plus more for serving
- 60 g panko breadcrumbs
- 3 teaspoons (15 ml) minced garlic (about 4 cloves), divided
- 1 large egg
- 5 ml kosher salt, divided
- 5 ml dried oregano
- 25 ml freshly ground black pepper
- 680 g ground chicken
- 60 ml vegetable oil, divided
- 1 pinch red pepper flakes (optional)
- 30 g all-purpose flour
- 60 ml apple juice
- 240 ml low-sodium chicken broth
- Juice of 1 medium lemon (30 ml)
Instructions
- Combine the lemon zest, chopped parsley, panko breadcrumbs, half of the minced garlic, egg, most of the kosher salt, oregano, and black pepper in a large mixing bowl.
- Incorporate the ground chicken into the mixture, ensuring everything blends well but avoid overmixing to prevent the meatballs from becoming dense. Shape the mixture into roughly 20 balls using about 2 tablespoons of mixture for each, rolling them gently with moist hands.
- In a large skillet over medium-high heat, heat half of the vegetable oil. Place the meatballs in the pan in one layer and cook, turning them occasionally, until they are browned and fully cooked, reaching an internal temperature of at least 165°F. This should take about 12 minutes. Move the meatballs to a clean plate once done.
- Lower the heat to medium and add the remaining vegetable oil to the skillet. Stir in the leftover minced garlic and a pinch of red pepper flakes if you like. Sauté until the garlic becomes aromatic, roughly 30 seconds. Sprinkle the flour over the mixture, stirring constantly to eliminate any raw flour taste, which takes about 30 seconds.
- Pour in the apple juice and deglaze the pan by scraping up any browned bits. Let the liquid reduce by half, which should take about a minute.
- Add the chicken broth, lemon juice, and remaining kosher salt to the pan. Bring the mixture to a boil, then reduce the heat to let it simmer until the sauce thickens slightly, which should take 2 to 4 minutes. Return the meatballs to the pan, coating them with the sauce. Sprinkle additional parsley on top before serving.
Notes
- Add a hint of lemon zest to the meatball mixture for enhanced flavor.
- Cook the meatballs in batches to ensure proper browning.
- Balance the savory flavors by deglazing the pan with apple juice for a subtle sweetness.
