Spicy Chicken Meatballs with Fresh Herbs
These Spicy Chicken Meatballs are packed with fresh herbs and a hint of heat, making them a flavorful and quick meal option. Serve over greens or pasta for a complete and satisfying dish.
Equipment
- paper towels
- Measuring cups
- spatula
- Mixing spoon
Ingredients
- 1 pound of ground chicken
- 3 cloves of garlic minced
- 1 egg beaten
- 3 tablespoons of unseasoned whole wheat bread crumbs
- 2 teaspoons of Worcestershire sauce
- 1 teaspoon of hot paprika
- 1 teaspoon of onion powder
- 1 teaspoon of chopped fresh oregano leaves 1 small sprig
- 1 tablespoon of chopped fresh thyme leaves 5 small sprigs
- 1 teaspoon of brown sugar
- 1 zested lemon
- Kosher salt and freshly ground pepper to taste
- 1 tablespoon of butter
- 1 tablespoon of olive oil
Instructions
- In a large mixing bowl, combine the ground chicken, minced garlic, beaten egg, bread crumbs, Worcestershire sauce, hot paprika, onion powder, chopped oregano, chopped thyme, brown sugar, lemon zest, and salt and pepper to taste.
- Mix well until all ingredients are evenly distributed.
- Form the mixture into meatballs, slightly smaller than a golf ball.
- In a skillet, warm the butter and olive oil over medium-high heat.
- Add the meatballs to the skillet and brown on one side for 3 minutes.
- Turn the meatballs and brown the other side for an additional 3 minutes.
- Continue turning the meatballs as necessary to ensure all sides are evenly browned.
- The meatballs should be juicy with a slight spring when pressed.
- Transfer the browned meatballs to a plate lined with paper towels to drain any excess oil.
- Serve hot.
Notes / Tips / Wine Advice:
Pair with a light and fruity white wine like Sauvignon Blanc or a chilled Rosé to balance the heat of the paprika.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 6 g | Protein: 18 g | Fat: 14 g | Fiber: 1 g | Sugar: 2 g | Salt: 450 mg
