These flavorful chicken and celery meatballs are tender and juicy, served in a bright lemon sauce that adds a refreshing touch. Perfect as an appetizer or a light main dish!
Ingredients
- For the Meatballs:
- 1 pound ground chicken
- 1 cup finely chopped celery
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil (for cooking)
- For the Lemon Sauce:
- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Make the Meatball Mixture:
- In a large mixing bowl, combine the ground chicken, chopped celery, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, black pepper, and oregano. Mix until well combined.
- Form the Meatballs:
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
- Bake the Meatballs:
- Drizzle olive oil over the meatballs and bake in the preheated oven for 20-25 minutes or until cooked through and golden brown.
- Prepare the Lemon Sauce:
- In a saucepan, combine the chicken broth, lemon juice, and lemon zest. Bring to a simmer over medium heat.
- Stir in the cornstarch mixture and cook until the sauce thickens. Season with salt and pepper to taste.
- Serve:
- Once the meatballs are done, transfer them to a serving platter and drizzle the lemon sauce over them. Garnish with fresh parsley.
- Enjoy!
- Serve warm as an appetizer or with your choice of sides for a light meal.
Feel free to adjust the ingredients and seasonings according to your taste preferences!