Lemon Herb Chicken Meatballs with Hummus
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Lemon Herb Chicken Meatballs with Hummus
Category
Meat and Poultry
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
- 1 pound ground chicken or turkey (substitute beef, lamb, or a combination)
- 4 garlic cloves, minced
- 1 large egg, lightly beaten
- 1 tablespoon Fustinis' Fig balsamic
- ⅓ cup seasoned bread crumbs
- ¼ cup chopped fresh parsley, plus more for serving
- 2 tablespoons dried chives
- 2 tablespoons freshly grated lemon zest
- kosher salt and pepper
- 2 tablespoons Fustini's Gremolata olive oil
- 1 cup hummus
- 2 cups white rice, for serving
- 1 cup chopped tomatoes
- ½ cup crumbled feta
- lemon wedge for spritzing
Ingredients
Directions
- Combine the chicken, garlic, egg, breadcrumbs, balsamic, herbs, lemon zest, and a big pinch of salt and pepper. Mix until just combined. Form the mixture into meatballs that are roughly 1 inch in size.
- Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs in a single layer and cook until they are browned on all sides and reach an internal temperature of 165 degrees F, around 10 minutes or so.
- Serve the meatballs with the hummus (3 to 4 meatballs to about ⅓ cup hummus). Add on some white rice, tomatoes, feta, and fresh herbs. Spritz with lemon before serving!
Recipe Note
Versatile and easy to make, these lemon herb meatballs are perfect for busy weeknights. Serve with pita, hummus, and or rice for a Mediterranean-inspired meal. Adapted from howsweeteats.com