Lemon Cumin Chicken Meatballs


2 tablespoons lemon juice
3/4 teaspoon salt
2 teaspoons paprika
1/2 teaspoon ground cumin
1/8 teaspoon dried red pepper flakes
2 tablespoons parsley, chopped
2/3 tablespoon cup onion, minced, sauteed in 2 olive oil until translucent. (Reserve half for t
2 tablespoons olive oil
2 tablespoons butter
For topping:
2 tablespoons butter
1 teaspoon paprika
1/4 teaspoon ground cumin
1 tablespoon lemon juice


In a large bowl, add ground chicken, bread crumbs, lemon juice, salt, paprika, cumin, pepper flakes, parsley and half of the sauteed onions. Mix thoroughly. Shape into 1-1/2" meatballs.
In a large skillet, heat oil and butter over medium-high heat. Brown meatballs on all sides, about 5 minutes total. Repeat in batches. Transfer to warm plate, cover and keep warm.
For topping: Melt remaining butter in skillet. Add remaining sauteed onions, paprika and cumin. Cook over medium heat until warmed through. Stir in lemon juice and spoon over meatballs. Serve.


Leaner than pork or beef, these meatballs are deliciously different! Best served with mashed potatoes. Just a side note, we made our own bread crumbs from the heels of Udi's gluten free bread.




Thursday, May 5, 2011 - 5:13pm


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