Caesar chicken meatballs

Caesar chicken meatballs are spicy, perfect for lunch, and very tasty.

Meatballs can be prepared and refrigerated raw or cooked up to 2 days in advance or frozen in a single layer for up to 3 months. Thaw overnight in the refrigerator before continuing with preparation. If the meatballs are fully cooked, reheat in a 200 degree oven until heated through before adding to the sauce. Leftovers can be refrigerated in an airtight container for up to 4 days.

Ingredients needed:

• 70 g parmesan (+ for serving)
• 120 g parsley (+ for serving)
• 120 g breadcrumbs
• 2 cloves garlic
• 1 large egg
• 1½ teaspoons mustard
• zest of 1 lemon
• XNUMX½XNUMX teaspoon salt
• ¼ teaspoon freshly ground black pepper, plus more for serving
• 680 g minced chicken

for the sauce:

• 5 tablespoons cold butter
• 2 cloves garlic
• 60 ml of lemon juice
• Sol

Preparation:

First make the meatballs. Place the rack in the upper third of the oven and preheat the oven to 218°C. Line a baking sheet with aluminum foil if desired. Brush the foil with oil. In a large bowl, mix together the grated Parmesan cheese, finely chopped parsley, breadcrumbs, 2 finely grated garlic cloves, 1 large egg, mustard, finely grated zest of 1 lemon, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the ground chicken and mix until well combined. Do not mix too much or the meatballs will be tough. Take 2 tablespoons of the mixture and roll the meatballs between your hands. Place them on the baking sheet and spread them evenly.

Bake for 12 to 15 minutes. Bake until golden brown on top, another 2 to 3 minutes.

Meanwhile, make the sauce. Melt 1 tablespoon cold butter in a skillet over high heat. Add 2 cloves of finely chopped garlic and cook, stirring frequently, until fragrant and lightly browned, about 2 minutes. Remove the skillet from the heat. Whisk in the remaining 4 tablespoons cold butter and the lemon juice until the butter is melted. Season with salt to taste. Add the meatballs to the skillet and coat. Garnish with more pepper, finely chopped parsley, and grated Parmesan.

Caesar chicken meatballs are spicy, perfect for lunch, and very tasty.

Meatballs can be prepared and refrigerated raw or cooked up to 2 days in advance or frozen in a single layer for up to 3 months. Thaw overnight in the refrigerator before continuing with preparation. If the meatballs are fully cooked, reheat in a 200 degree oven until heated through before adding to the sauce. Leftovers can be refrigerated in an airtight container for up to 4 days.

Ingredients needed:

• 70 g parmesan (+ for serving)
• 120 g parsley (+ for serving)
• 120 g breadcrumbs
• 2 cloves garlic
• 1 large egg
• 1½ teaspoons mustard
• zest of 1 lemon
• XNUMX½XNUMX teaspoon salt
• ¼ teaspoon freshly ground black pepper, plus more for serving
• 680 g minced chicken

for the sauce:

• 5 tablespoons cold butter
• 2 cloves garlic
• 60 ml of lemon juice
• Sol

Preparation:

First make the meatballs. Place the rack in the upper third of the oven and preheat the oven to 218°C. Line a baking sheet with aluminum foil if desired. Brush the foil with oil. In a large bowl, mix together the grated Parmesan cheese, finely chopped parsley, breadcrumbs, 2 finely grated garlic cloves, 1 large egg, mustard, finely grated zest of 1 lemon, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the ground chicken and mix until well combined. Do not mix too much or the meatballs will be tough. Take 2 tablespoons of the mixture and roll the meatballs between your hands. Place them on the baking sheet and spread them evenly.

Bake for 12 to 15 minutes. Bake until golden brown on top, another 2 to 3 minutes.

Meanwhile, make the sauce. Melt 1 tablespoon cold butter in a skillet over high heat. Add 2 cloves of finely chopped garlic and cook, stirring frequently, until fragrant and lightly browned, about 2 minutes. Remove the skillet from the heat. Whisk in the remaining 4 tablespoons cold butter and the lemon juice until the butter is melted. Season with salt to taste. Add the meatballs to the skillet and coat. Garnish with more pepper, finely chopped parsley, and grated Parmesan.