Ingredients
Scale
- 1 ½ pounds lean ground chicken
- 5 cloves garlic, minced
- ¾ cup panko breadcrumbs
- ½ cup crumbled feta cheese
- 1 large egg
- 1 ½ cups low-sodium chicken stock
- ⅓ cup lemon juice
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- 1 tablespoon chopped parsley
- 1 ½ teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons salted cold butter, cubed (divided use)
- ⅛ teaspoon freshly grated nutmeg
- ½ cup green olives (or substitute ¼ cup capers)
Instructions
- In a mixing bowl, combine minced garlic, lemon zest, parsley, panko breadcrumbs, grated onions, crumbled feta cheese, egg, oregano, salt, and pepper. Mix well and then add ground chicken; combine gently.
- Form into 24-28 meatballs using a cookie scoop.
- Heat oil in a large skillet over medium-high heat; cook meatballs for 5-7 minutes until browned and cooked through.
- In the same skillet, add butter and minced garlic; sauté for 30 seconds.
- Sprinkle flour over the mixture and whisk for another 30 seconds before adding chicken stock gradually while stirring.
- Simmer until slightly thickened; temper egg yolks with lemon juice and warm sauce before mixing back into the pan.
- Stir in nutmeg and remaining butter; add olives and return meatballs to the skillet to warm through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 meatballs (approximately 200g)
- Calories: 360
- Sugar: 2g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg