Lemon Rosemary Meatballs

This is my favorite recipe for ground chicken. It is a hybrid of two recipes and some creativity. My favorite recipes tend to be ones that are versatile, simple and have a great taste. This recipe is high on the list for me. First, I will say that even though this is a “meatball” recipe, you can mix this and form burger patties or even make little “meat muffins” if you would like. I typically make mine in the form of meatballs and then use the meatballs for various dishes.  This meatballs are great as an appetizer, by themselves as a protein for dinner, you can add them to a pasta dish or with spaghetti squash, you can use them in pita wrap sandwich or one of my favorites use them in wedding soup.  I use this recipe so much, that I may even right another blog post down the line just to feature the different dishes I make with them.

Lemon Rosemary Meatballs
1 pound ground chicken
1 large egg, lightly beaten
1/4 cup dry whole wheat breadcrumbs*
1 teaspoon sea salt
1 teaspoon dried crushed rosemary
1 teaspoon of lemon pepper
2 tablespoons of finely chopped fresh Italian parsley

Preheat oven to 400° Combine all ingredients in a medium bowl. Make sure to mix well and incorporate everything.

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Shape into 1inch meatballs. You can use a tablespoon for this or I like using a small scooper, they are great for making any type of chicken meatball (no messy fingers!)

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Spray baking dish (I used a 9×9, but you may need bigger) with olive oil spray or drizzle with a couple teaspoons. Place meatballs in the baking dish and bake for 15-20 minutes or until cooked through and lightly browned. Serve as an appetizer, with pasta, in soup, and more!

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*If you have trouble finding whole wheat bread crumbs, toast a slice (or couple) of whole wheat bread, cool and stick in a Ziploc bag and crumble into breadcrumbs. You can even season breadcrumbs to your liking.

21 Day Fix: 1 Red Container of meatballs = 1 RED, 1/4 Yellow



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