Lemon Pepper Chicken Meatballs

• 1 pound ground chicken
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Steps

1. 1 In a large bowl, combine ground chicken, Parmesan, breadcrumbs, egg, lemon juice, lemon zest, lemon pepper seasoning, garlic powder, salt, and black pepper. Mix gently until just combined.
2. 2 Shape mixture into 1-inch meatballs.
3. 3 Heat olive oil in a large skillet over medium heat.
4. 4 Add meatballs to skillet and cook until browned and cooked through, about 6-7 minutes per batch, turning occasionally.
5. 5 Transfer cooked meatballs to a serving platter.
6. 6 Serve warm with additional lemon wedges if desired.

Equipment

• Large mixing bowl
• Skillet

Variations

• Add a pinch of red pepper flakes for a spicy kick.
• Incorporate chopped sun-dried tomatoes for extra flavor.

Substitutions

• Use ground turkey in place of chicken for a leaner option.
• Substitute Italian breadcrumbs for plain breadcrumbs to add more flavor.

Pairings

• Serve with crusty bread for dipping.
• A side of marinara sauce for dipping.

Nutrition

Tips

• For a lighter texture, soak breadcrumbs in milk for 5 minutes before adding to the mixture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a preheated 350°F oven until heated through.

Serving Suggestions

• Serve with toothpicks for easy snacking.
• Pair with a fresh cucumber salad or roasted vegetables.

FAQ