Description
Delicious Greek chicken meatballs paired with a zesty lemon cream sauce, offering a burst of Mediterranean flavors.
Ingredients
- 5 cloves garlic, minced
- 1 tablespoon lemon zest
- 1 tablespoon chopped parsley
- ¾ cup panko breadcrumbs
- â…“ cup grated yellow onions
- ½ cup crumbled feta cheese
- 1 large egg
- 1 ½ teaspoons dried oregano
- 1 ¼ pounds lean ground chicken
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons salted cold butter, cubed
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 ½ cups low sodium chicken stock
- ½ cup green olives
- 2 teaspoons lemon zest
- â…“ cup lemon juice
- 2 egg yolks
- â…› teaspoon freshly grated nutmeg
Instructions
- In a medium bowl, combine the minced garlic, lemon zest, chopped parsley, panko breadcrumbs, grated onions, crumbled feta, egg, dried oregano, salt, and black pepper. Use a fork to mix until well blended.
- Add the ground chicken and gently mix until just combined to avoid overworking the meat.
- Use a cookie scoop or take about 1 ½ tablespoons of mixture each to form 24-28 meatballs.
- Heat a large skillet over medium-high heat and drizzle in a bit of oil.
- Add the meatballs in batches to avoid overcrowding the pan. Cook for 5-7 minutes, turning occasionally to brown all sides evenly, until fully cooked through.
- Remove the meatballs and set them aside on a plate.
- In the same skillet, add 2 tablespoons of butter and the minced garlic. Cook for 30 seconds, stirring to prevent burning.
- Sprinkle in the flour and whisk continuously for another 30 seconds.
- Slowly pour in the chicken stock while whisking continuously to create a smooth sauce. Bring the mixture to a simmer and cook for about 3 minutes until it slightly thickens.
- Reduce the heat to the lowest setting and keep the sauce warm.
- In a small bowl, whisk together the lemon juice and egg yolks until smooth. Gradually add three tablespoons of the warm sauce to the egg mixture, whisking constantly.
- Slowly pour the tempered egg yolk mixture back into the skillet with the sauce.
- Increase the heat to medium and stir continuously for 4-6 minutes until the sauce thickens to your desired consistency.
- Stir in the nutmeg and lemon zest, adjusting seasoning with salt and pepper as needed.
- Stir in the remaining tablespoon of butter until melted.
- Add the green olives and return the cooked meatballs to the skillet. Warm together for 1-2 minutes.
- Serve the meatballs and creamy lemon sauce over buttered orzo, rice, or quinoa.
Notes
Using fresh herbs enhances flavor. Preheat the skillet for better browning. Allow meatballs to rest after cooking.
