Lemon Cumin Chicken Meatballs

Photo: Kelsey Ganes

Ingredients

cup gluten free breadcrumbs

2 tablespoons lemon juice

1 pound ground chicken

3/4 teaspoon salt

2 teaspoons paprika

1/2 teaspoon ground cumin

1/8 teaspoon dried red pepper flakes

2 tablespoons parsley, chopped

2/3 tablespoon cup onion, minced, sauteed in 2 olive oil until translucent. (Reserve half for t

2 tablespoons olive oil

2 tablespoons butter

For topping:

2 tablespoons butter

1 teaspoon paprika

1/4 teaspoon ground cumin

1 tablespoon lemon juice

Preparation

In a large bowl, add ground chicken, bread crumbs, lemon juice, salt, paprika, cumin, pepper flakes, parsley and half of the sauteed onions. Mix thoroughly. Shape into 1-1/2" meatballs.

In a large skillet, heat oil and butter over medium-high heat. Brown meatballs on all sides, about 5 minutes total. Repeat in batches. Transfer to warm plate, cover and keep warm.

For topping: Melt remaining butter in skillet. Add remaining sauteed onions, paprika and cumin. Cook over medium heat until warmed through. Stir in lemon juice and spoon over meatballs. Serve.

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About

Leaner than pork or beef, these meatballs are deliciously different! Best served with mashed potatoes. Just a side note, we made our own bread crumbs from the heels of Udi's gluten free bread.