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+ servings
Chicken Meatballs in Lemony Sauce in a white bowl

Chicken Meatballs in Lemony Sauce

Author Rachel
Prep Time 15 minutes
Cook Time 45 minutes
Yield 16 meatballs
Print Pin Recipe

Description

Tender and juicy, then covered with a creamy lemony sauce that is bursting with a middle eastern flavor.
Kosher, Meat

Equipment

Ingredients

For the chicken meatballs:

  • 1 medium-large Yukon gold potato, peeled
  • 1 lb (450g) ground chicken
  • 1 small onion finely chopped
  • 1/4 cup cilantro chopped
  • 4 garlic cloves crushed 
  • 2 large eggs
  • 1/2 cup breadcrumbs
  • 1 teaspoon (5g) baking powder
  • 2 Tablespoons (30ml) olive oil
  • salt and pepper to taste
  • cooking spray 

For the sauce:

  • 3 Tablespoons (45ml) olive oil
  • 1 small onion chopped
  • 5 garlic cloves sliced 
  • 1 red pepper sliced 
  • 1 medium-large lemon without seeds and cut into slices
  • 1 Teaspoon paprika
  • 1 Teaspoon turmeric
  • 1 Tablespoon (10g) granulated sugar
  • 2 cups (480ml) boiling water
  • 1 1/2 Tablespoons (15g) cornstarch
  • 4 Tablespoons (60ml) cold water
  • 1/4 cup parsley chopped
  • salt and pepper to taste

Instructions

  • Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper and coat with cooking spray. Set aside.

To make the meatballs:

  • Using a box grater or food processor fitted with a grating disc, coarsely grate the potato. Wrap the grated potato in a kitchen towel and squeeze out as much liquid as possible.
  • Combine all the meatball ingredients in a mixing bowl. Mix together well, using your hands. Roll into 1½-inch balls and place on the parchment paper.
  • Spray with cooking spray and bake for 15 minutes until slightly golden. It's okay if they are not fully cooked, they will cook in the sauce.

The sauce:

  • Heat olive oil in a pot, add onion and garlic and cook for a few minutes, or until translucent.
  • Add the red pepper and lemon and sauté for a few minutes until fragrant. Add paprika, turmeric, and sugar
  • Carefully pour in the boiling water, cover, and bring it to a boil.
  • In a small bowl, mix cornstarch and cold water thoroughly.
  • Pour the corn starch mixture into the pot. Add salt and pepper, and stir to combine.
  • Add the meatballs, cover the pot and cook over low-medium heat for 30 minutes. Give the meatballs a little stir about halfway through.
  • Sprinkle with chopped parsley and serve warm.
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