Aired July 1, 2013

Ingredients
1 pound ground chicken
3 cloves garlic, minced
1 egg, whisked
3 tablespoons unseasoned whole-wheat breadcrumbs
2 teaspoons Worcestershire sauce
1 teaspoon Hungarian or hot paprika
1 teaspoon onion powder
1 teaspoon chopped fresh oregano leaves, about 1 small sprig
1 tablespoon chopped fresh thyme leaves, about 5 sprigs
1 teaspoon brown sugar
1 lemon, zested
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Preparation

Mix the ingredients. In a large bowl, gently mix the chicken, garlic, egg, breadcrumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs.

Cook the meatballs. Either put in a meatball grill basket and grill until cooked through on both sides or cook in a skillet on the stovetop. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve with (wheat!) pasta and pesto.

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