Category: Poultry - Ground

Greek Meatballs     

Ingredients:
Meatballs:
5 cloves garlic, minced
1 tablespoon lemon zest
1 tablespoon chopped parsley
¾ cup panko breadcrumbs
⅓ cup grated yellow onions
½ cup crumbled feta cheese
1 large egg
1 ½ teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 ¼ pound lean ground chicken

Lemon Olive Sauce:
3 tablespoons salted butter, divided
3 cloves garlic, minced
1 tablespoon all-purpose flour
1 ½ cups low sodium chicken stock
½ cup green olives (or use ¼ cup capers)
2 teaspoons lemon zest + ⅓ cup lemon juice
2 egg yolks
⅛ teaspoon freshly grated nutmeg

Prepared rice or buttered orzo, to serve

Preparation:
In a medium bowl, mix together all the ingredients except chicken. Add ground chicken and mix until just combined. Roll into 24-28 meatballs using a cookie scoop or about 1 ½ tablespoon each.

Heat a large skillet over medium-high heat. Drizzle in a little oil. Add meatballs to skillet without overcrowding. Cook in batches if necessary. Sear meatballs 5-7 minutes, flipping to brown all sides evenly, until the meatballs are cooked all the way through. Remove the meatballs to a plate.

Add 2 tablespoons butter to the skillet with minced garlic and cook for 30 seconds, stirring. Whisk in flour and cook for 30 seconds. Slowly drizzle in chicken broth continuing to whisk. Allow the sauce to reach a simmer, and continue to cook for 3 minutes or until the sauce thickens a bit. Lower the heat to the lowest setting. In a small bowl, whisk together the lemon juice and egg yolks. Once combined, add a tablespoon of the sauce from the skillet into the egg mixture while whisking. Repeat twice. Add yolk mixture to sauce. Turn heat to medium and stir sauce and allow to cook for 4-6 minutes or until thickened. Stir in nutmeg and lemon zest. Add last tablespoon of butter to sauce and allow it to melt. Add green olives and meatballs to sauce and heat through. Serve with buttered orzo or rice.

Date added: 2022-06-03
Number of visits: 2365