Lemon Zest Chicken Meatballs
These chicken meatballs are made from ground chicken combined with lemon zest and herbs, then baked or pan-fried until browned and cooked through. The final texture is tender and juicy, with a bright citrus aroma and a rustic, uneven appearance that highlights their handmade nature.
Equipment
- Mixing bowl
- Baking Sheet or Frying Pan
- Chef’s knife
- Cutting board
- Measuring spoons
- Grater
Ingredients
- 1 pound ground chicken preferably lean
- 1 teaspoon lemon zest from about 1 lemon
- 1 tablespoon fresh herbs chopped parsley or cilantro
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil for cooking
Instructions
- Combine ground chicken, lemon zest, chopped herbs, salt, and pepper in a large mixing bowl. Mix thoroughly with a spoon or your hands until evenly incorporated.1 pound ground chicken, 1 teaspoon lemon zest, 1 tablespoon fresh herbs, 1 teaspoon salt, 1/2 teaspoon black pepper
- Using a tablespoon or your hands, form the mixture into irregular, rustic meatballs approximately 1.5 inches in diameter.
- Heat a tablespoon of olive oil in a large skillet over medium heat until shimmering and bubbling. Carefully place the meatballs into the pan, leaving space between them.1 tablespoon olive oil
- Cook the meatballs, turning occasionally, until they're golden brown on all sides and cooked through, about 8-10 minutes. You can also bake them at 375°F (190°C) for 15-20 minutes on a lined baking sheet for a less hands-on option.
- Once cooked, transfer the meatballs to a plate and let them rest for a few minutes. The exterior should be browned and slightly crispy, with a tender interior visible through the rustic shape.
- Optionally, drizzle with additional lemon juice or serve with fresh herbs. Arrange on a platter and enjoy the bright, rustic flavor and juicy texture of these homemade chicken meatballs.