Lemon Chicken Meatballs

There is something I have been wanting to confess for a while. It is not something I am proud of. It's hard to hold my head high knowing what is in my heart. I do not like meatballs. I find them greasy and heavy and not at all pleasant. Yes, I have tried lots of recipes including several that claim to be the best classic meatballs. But try as I may, meatballs just don't do anything for me.

It's tough getting through life with an aversion to meatballs. People look at me funny when I pass them up. My kids think my taste buds are impaired. I am hoping you will accept me as I am. I'm hoping that you, dear readers, will not try to convince me to try your grandmother's one-of-a-kind meatball recipe or to come out to your home for a dinner of the best homemade meatballs ever.

My son's creation! He hollowed out the bread and stuffed in the meatballs. 

If you came to this page hoping for traditional meatballs, please accept my apologies. These meatballs are really not meatballs. They have dried mushrooms, lemon zest, and ground chicken. Not a trace of tomato. Not a trace of beef. They are light and lemony. And I think I could eat them every night of the week.

Lemon Chicken Meatballs 

By Rivki Locker Total time: 60 min

If you have chicken or vegetable broth, use it. It'll enrich the flavors. But if you don't, just use water. You'll barely taste the difference. 

a handful of dried mushrooms 
3 tablespoons olive oil, divided 
1 onion, chopped 
1/2 cup of good sherry or dry white wine
1 cup chicken or vegetable stock (or water) 

1 pound ground chicken  

zest and juice of half a lemon

1 egg
1/4 cup breadcrumbs

1 tablespoon soy sauce 

3 tablespoons fresh parsley, chopped

1 scallion, diced 

1/2 teaspoon mustard

salt and pepper to taste

First, soak the mushrooms in hot water for about 20 minutes. When they are done, drain and reserve the water and let the mushrooms cool. When they are cool enough to handle, chop them finely.

Meanwhile, in a large skillet that has a lid, saute the onion in 1 tablespoon olive oil for about 5 minutes, until translucent. Remove the onion from the pan and place it in a medium bowl. Mix it with the wine, 1/2 cup of reserved mushroom soaking liquid, and 1 cup of stock or water. Set aside.

Combine the chopped mushroom, chicken, lemon zest and juice, egg, breadcrumbs, soy sauce, parsley, scallion, and mustard in a large mixing bowl. Mix well and then shape into balls.

Heat another tablespoon of olive oil in the skillet. Saute the chicken meatballs for about 5 minutes per side, until they are nicely browned.

Add the onion/wine/stock mixture and bring to a boil over medium heat. Simmer gently, covered, for about 1/2 hour. Serve over pasta, rice, or in subs.

Linking this up to Ultimate Recipe Swap.