I love making any kind of meatballs because you can meal prep them ahead of time. you can freeze them when getting dinner on the table seems impossible. These Chicken Meatballs are packed with flavor and turn out moist and tender. These are the BEST!
Ingredients
1 tsp. fennel seeds
1 onion, chopped
6 cloves garlic, minced and divided
4 shiitake mushrooms, chopped fine
Salt and pepper to taste
1 Tbsp. soy sauce
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan
1/2 tsp red pepper flakes
1 lb. ground chicken
1 egg
1/2 cup breadcrumbs
1 28 oz. can crushed tomatoes
Zest of 1 lemon
1 Tbsp. Swerve brown sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
Instructions
Saute fennel seeds in oil.
Add a 1/4 cup onion, garlic and mushrooms. Season with salt and pepper and cook until golden. Remove from the heat.
Add the soy sauce, parsley, parmesan, garlic and red pepper flakes.
In a large bowl, combine the ground chicken, garlic, egg, breadcrumbs, and salt.
Add the vegetable mixture and combine all ingredients well.
Form into meatballs and fry in hot oil turning every few minutes until the meatballs are done. Remove to a plate.
Add the remaining onion to the skillet and saute. Season with salt and pepper. Saute the onions until they are translucent.
Stir in the tomatoes, lemon zest Swerve, garlic powder and onion powder. Simmer for 10 minutes.
Nestle the meatballs in the sauce. Simmer for another 10 minutes until the meatballs are hot. Garnish with basil or parsley.
If you like this recipe, you may also like the following recipes:
Glazed Chicken Meatball Lettuce Wraps
Chicken Meatballs
Equipment
- 1 knife
- Measuring spoons
- 1 measuring cup
- 1 zester
- 1 skillet
- 1 Large spoon
- 1 large bowl
- 1 meatball mold (optional)
- 1 tongs
Ingredients
- 1 tsp. fennel seeds
- 1 onion chopped
- 6 cloves garlic minced and divided
- 4 shiitake mushrooms chopped fine
- Salt and pepper to taste
- 1 Tbsp. soy sauce
- 1/4 cup fresh parsley chopped
- 1/4 cup grated Parmesan
- 1/2 tsp red pepper flakes
- 1 lb. ground chicken
- 1 egg
- 1/2 cup breadcrumbs
- 1 28 oz. can crushed tomatoes
- Zest of 1 lemon
- 1 Tbsp. Swerve brown sugar
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. salt
Instructions
- Saute fennel seeds in oil.
- Add a 1/4 cup onion, garlic and mushrooms.
- Season with salt and pepper and cook until golden.
- Remove from the heat.
- Add the soy sauce, parsley, parmesan, garlic and red pepper flakes.
- In a large bowl, combine the ground chicken, garlic, egg, breadcrumbs, and salt.
- Add the vegetable mixture and combine all ingredients well.
- Form into meatballs and fry in hot oil turning every few minutes until the meatballs are done. Remove to a plate.
- Add the remaining onion to the skillet and saute.
- Season with salt and pepper.
- Saute the onions until they are translucent.
- Stir in the tomatoes, lemon zest Swerve, garlic powder and onion powder.
- Simmer for 10 minutes.
- Nestle the meatballs in the sauce. Simmer for another 10 minutes until the meatballs are hot.
- Garnish with basil or parsley.
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