Garlic Butter Chicken Meatballs
Ingredients
- 1 medium lemon – finely grated about 1 ½ teaspoons
- ½ cup parsley – finely chopped
- ½ cup panko breadcrumbs
- 3 tsp garlic – minced & divided
- 1 egg
- 1 ½ tsp salt
- ½ tsp dried oregano
- ¼ tsp black pepper
- 1 ½ lbs. ground chicken
- 4 tbsp unsalted butter – divided
- 1 pinch red pepper flakes
- 2 tbsp flour
- ¼ cup dry white wine
- 1 cup chicken broth
- Juice of 1 medium lemon
Things You Need
CanCooker Cookbook
$24.99 USD
Sale
Weekender Kit
Directions
- Stir the grated lemon zest, parsley leaves, panko breadcrumbs, 1 1/2 teaspoons minced garlic, egg, salt, oregano and pepper together in a large bowl.
- Add in the ground chicken and mix until just combined.
- Scoop out the mixture into two heaping tablespoons and roll in damp hands until a smooth ball forms; about 20 meatballs.
- Place the CanCooker on a medium-to-medium low heat source and melt 2 tablespoons of the butter.
- Add the meatballs in a single layer and cook until browned and cooked through.
- Transfer the cooked meatballs to a plate.
- Melt the remaining 2 tablespoons butter in the CanCooker.
- Add the remaining 1 ½ teaspoons minced garlic and a pinch of red pepper flakes.
- Cook until fragrant about 30 seconds.
- Sprinkle in the flour and cook, stirring frequently for 30 seconds.
- Whisk in the dry white wine, then scrape up the browned bits from the bottom of the CanCooker.
- Cook until the wine is reduced about 1 minute.
- Whisk in the chicken broth and lemon juice.
- Cook until the sauce is slightly thickened, 2 to 4 minutes.
- Return the meatballs to the CanCooker and toss to coat.
- Garnish with more chopped parsley if desired and serve.