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Garlic Butter Chicken Meatballs

Garlic Butter Chicken Meatballs
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Ingredients

Scale
  • 1 lb (450g) ground chicken
  • 1/2 cup panko breadcrumbs (or almond flour for keto)
  • 1 large egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons fresh parsley, finely chopped
  • 4 cloves garlic, minced (divided)
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 1/4 cup chicken broth or dry white wine
  • 1 tablespoon lemon juice
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, Parmesan cheese, half of the minced garlic, parsley, onion powder, salt, and pepper. Use your hands or a fork to mix until just combined. Be careful not to overwork the meat, as this can make the meatballs tough.
  2. Scoop about 1 to 2 tablespoons of the mixture and roll it between your palms to form a ball. Repeat until you have approximately 16-20 meatballs. If the mixture is too sticky, lightly coat your hands with a little bit of olive oil.
  3. Heat the olive oil in a large skillet over medium-high heat. Place the meatballs in the skillet, leaving space between them. Cook for 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through. Remove the meatballs from the skillet and set them aside on a plate.
  4. In the same skillet, reduce the heat to medium. Add the butter and let it melt. Stir in the remaining minced garlic and red pepper flakes, cooking for about 1 minute until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2 minutes to thicken slightly.
  5. Add the meatballs back into the skillet. Spoon the garlic butter sauce over them and toss gently to ensure every meatball is well-coated. Garnish with extra parsley and serve immediately while hot.

Find it online: https://www.cozinty.com/dinner/garlic-butter-chicken-meatballs/