- 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
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.
