Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup Panko breadcrumbs (or almond flour for gluten-free)
- 1 large egg, beaten
- 3 cloves garlic, minced (for the meatballs)
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons olive oil (for frying)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced (for the sauce)
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- Fresh herbs for garnish (thyme or parsley)
- Cooked rice, quinoa, or zucchini noodles for serving
Instructions
- In a large mixing bowl, combine the ground chicken, breadcrumbs, beaten egg, 3 cloves of minced garlic, parsley, salt, pepper, and red pepper flakes. Use your hands or a spoon to mix until just combined. Be careful not to overwork the meat, as this can make the meatballs tough.
- Scoop about 1 to 2 tablespoons of the mixture and roll it between your palms to form a ball. You should end up with about 16 to 20 small meatballs. Place them on a clean plate or parchment paper until you are ready to cook.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the meatballs in a single layer. Cook for 8 to 10 minutes, turning them occasionally, until they are browned on all sides and cooked through. Remove the meatballs from the skillet and set them aside on a plate.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the remaining 4 cloves of minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2 to 3 minutes until slightly reduced.
- Add the cooked meatballs back into the skillet. Toss them gently in the garlic butter sauce until they are well-coated and heated through. Remove the pan from the heat.
- Divide your chosen base (rice, quinoa, or greens) into four bowls. Top with the meatballs and a generous drizzle of the extra garlic butter sauce from the pan. Garnish with fresh herbs and serve immediately.
- Cook Time: 30 minutes
- Diet: Low-Carb, Keto-friendly, Gluten-Free