Lemon Cumin Chicken Meatballs
By: Kelsey Ganes
Published: Thursday, May 5, 2011 - 5:13pm

Ingredients




 cup gluten free breadcrumbs
2 tablespoons lemon juice
1 pound ground chicken
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

Preparation

1 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.  2 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.  3 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.

About


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.