Zesty Lemon Pepper Chicken Meatballs Recipe

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Overview

Brighten up your meal with these Zesty Lemon Pepper Chicken Meatballs, a delightful fusion of tangy lemon, bold black pepper, and tender chicken. These meatballs are quick to prepare, packed with flavor, and versatile enough to pair with a variety of sides. Perfect for a weeknight dinner, meal prep, or even a party appetizer, this recipe will become a go-to favorite. Let’s get cooking!

Ingredients (Serves 4)

• 1 lb ground chicken – Opt for lean ground chicken for a lighter texture.
• ½ cup breadcrumbs – Panko or homemade breadcrumbs work well.
• ¼ cup grated Parmesan cheese – For a savory, cheesy depth.
• 1 large egg – Acts as a binder to hold the meatballs together.
• 2 cloves garlic, minced – For a punch of aromatic flavor.
• 1 tablespoon lemon zest – Freshly grated for the brightest lemony taste.
• 1 teaspoon freshly ground black pepper – Adjust to your spice preference.
• ½ teaspoon salt – Enhances all the flavors.
• 2 tablespoons olive oil – For pan-frying the meatballs to golden perfection.
• Optional: 1 tablespoon fresh parsley, finely chopped – For a fresh, herby touch.
• Optional: 1 teaspoon dried oregano – For an extra layer of flavor.

Equipment Needed

• Large mixing bowl
• Skillet or frying pan
• Spatula or tongs
• Grater or zester for lemon
• Measuring cups and spoons
• Plate lined with paper towels (for draining)

Instructions

1. Prepare the Meatball Mixture

• In a large mixing bowl, combine the 1 lb ground chicken, ½ cup breadcrumbs, ¼ cup grated Parmesan cheese, 1 egg, 2 minced garlic cloves, 1 tablespoon lemon zest, 1 teaspoon black pepper, and ½ teaspoon salt.
• If using, add the optional 1 tablespoon chopped parsley and 1 teaspoon dried oregano for extra flavor.
• Mix everything together with your hands or a spoon until well combined. Be careful not to overmix, as this can make the meatballs tough.

1. Shape the Meatballs

• Scoop about 1-2 tablespoons of the mixture and roll it between your palms to form a ball. Aim for uniform sizes to ensure even cooking (you should get about 16-20 meatballs, depending on size).
• Place the formed meatballs on a plate and refrigerate for 10 minutes to help them hold their shape while cooking (optional but recommended).

1. Cook the Meatballs

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs in a single layer, working in batches if necessary to avoid overcrowding.
• Cook for 8-10 minutes, turning occasionally with tongs, until the meatballs are golden brown on all sides and cooked through (internal temperature should reach 165°F/74°C).
• Transfer the cooked meatballs to a plate lined with paper towels to drain any excess oil.

1. Serve

• Serve the meatballs hot with a squeeze of fresh lemon juice for an extra burst of flavor, as suggested in the tips.
• Pair with your favorite sides like garlic butter pasta, a crisp green salad, or roasted vegetables. They also make a great sandwich filling in a crusty roll with a smear of garlic aioli.

Cooking Tips

• Extra Zest: For an even stronger lemon flavor, add 1 teaspoon of lemon juice to the meatball mixture along with the zest.
• Baking Option: If you prefer a hands-off method, bake the meatballs at 400°F (200°C) on a parchment-lined baking sheet for 15-18 minutes, flipping halfway, until golden and cooked through.
• Make Ahead: Form the meatballs up to a day ahead and refrigerate them until ready to cook.

Nutritional Information (Approximate per Serving)

• Calories: 280
• Protein: 22g
• Fat: 16g
• Carbohydrates: 10g
• Note: Values may vary based on specific ingredient brands and portion sizes.

Serving Suggestions

These Zesty Lemon Pepper Chicken Meatballs are incredibly versatile. Serve them over a bed of creamy mashed potatoes or alongside a refreshing cucumber and feta salad. For a heartier meal, toss them with spaghetti and a light lemon garlic sauce. They also make a fantastic appetizer—stick a toothpick in each meatball and serve with a dipping sauce like tzatziki or honey mustard.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
• Freeze uncooked or cooked meatballs for up to 2 months. If freezing uncooked, place them on a baking sheet to freeze individually before transferring to a freezer bag. Thaw overnight in the refrigerator before cooking or reheating.

Variations

• Spicy Kick: Add ½ teaspoon red pepper flakes to the mixture for a spicy twist.
• Herb Swap: Replace thyme with fresh dill or basil for a different flavor profile.
• Cheese Swap: Try using grated Pecorino Romano instead of Parmesan for a sharper taste.

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