Chicken Meatballs & Spinach Pesto Linguine
I love a good meatball. I found a recipe by Sunny Anderson (Cooking for Real) and gave it a try. WIN!
1 lb Lean ground chicken
3 Cloves garlic, minced
1 Egg, whisked
3 Tblsp unseasoned whole-wheat breadcrumbs
2 tsp Worcestershire sauce
1 Tsp Hungarian or Hot Paprika
1 Tsp Onion Powder
1 Tsp Chopped fresh oregano leaves, about 1 small sprig
1 Tblsp chopped fresh Thyme leaves, about 5 sprigs
1 Tsp Brown Sugar
1 Lemon, zested
1 Tblsp Unsalted Butter
1 Tblsp Extra Virgin Olive Oil
Kosher Salt & Ground Black Pepper (to taste)
In a large bowl, gently mix the chicken, garlic, egg, breadcrumbs, Worcestershire sauce, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 pinches of salt and a few grinds of pepper. Form into mini-meatballs, slightly smaller that a golf ball. It should make 28-30 meatballs. Place them on a sheet of parchment paper.
Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes in order to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a plate lined with paper towels to absorb some of the oil. Serve atop Spinach Pesto Linguine, if desired.