Creamy Lemon Pepper Chicken Meatballs (The-Kitchn)

February 13, 2024 / Lyn Jones / 0 Comments

Serves 6

INGREDIENTS:
750g ground chicken
1/2 medium or 1 small yellow onion
4 cloves garlic, divided
1/2 medium bunch fresh parsley
1.25 cups low-sodium chicken broth
1 tablespoon plus 1 teaspoon lemon pepper seasoning with salt, divided
2 tablespoons all-purpose flour
1/2 cup unseasoned fine dried or panko breadcrumbs
1 cup whole or 2% milk, divided
2 tablespoons unsalted butter
1 large egg
1/2 teaspoon kosher salt, plus more as needed
Cooked egg noodles, mashed potatoes, steamed rice, or crusty bread, for serving (optional)

  1. Make the meatball base. Stir together grated onion, 1/2 milk, breadcrumbs, egg, 1/2 garlic, parsley, and lemon pepper seasoning together first to form a paste.
  2. Add the ground chicken. Add the ground chicken to the paste and mix to combine. Adding the meat last keeps it colder and prevents it from getting overworked, which can lead to tough meatballs.
  3. Bake the meatballs. Shape into meatballs and bake on a sheet pan until cooked through. (or MW 5 mins each plateful (3).
  4. Start the sauce. While the meatballs are baking, saute garlic then make a roux with butter and flour, then add in milk, more lemon pepper seasoning, and chicken broth. Simmer until slightly thickened.
  5. Finish baking the meatballs in sauce. Add the meatballs to the sauce and bake until they start to brown and the sauce is very bubbly and thickens some more.NOTES:  Derryn loved it. It didn’t have much lemon pepper taste though and no parsley. He liked having the sauce.

    Key Points

    AI Generated
    • The recipe is for creamy lemon pepper chicken meatballs.
    • The meatballs are made with ground chicken seasoned with lemon pepper.
    • Key ingredients include ground chicken, lemon pepper seasoning, parsley, milk, and chicken broth.
    • The meatball base is made by mixing onion, milk, breadcrumbs, egg, garlic, parsley and lemon pepper seasoning.
    • The ground chicken is added last to prevent overworking.
    • The meatballs are baked on a sheet pan until cooked through.
    • A roux-based sauce is made with butter, flour, milk and more lemon pepper seasoning and chicken broth.
    • The cooked meatballs are added to the sauce and baked further to brown and thicken the sauce.
    • The sauce coated meatballs are suggested to be served with buttered noodles, mashed potatoes, steamed rice or bread to absorb the sauce.
    • Vegetables or a salad are also suggested to make it a complete meal.
    • Source: thekitchn.com

KETO EGGROLLS

December 30, 2023 / Lyn Jones / 0 Comments

Crispy eggrolls that are low carb and keto-friendly. These make a delicious appetizer. Makes 10.

WRAPPERS

  • 1 cup superfine blanched almond flour
  • 3 Tab coconut flour
  • 1 tsp BP
  • ¼ tsp salt
  • 2 tsp xanthan gum
  • 1 large egg
  • 1 Tab apple cider vinegar
  • 1 Tab water

FILLING

    • 125g ground pork
    • 1/3 cup finely shredded cabbage
    • 3 Tab thinly sliced carrots
    • 1/2 tbsp sesame oil
    • 3/4 tbsp low sodium soy sauce
    • 1/4 tsp ground white pepper
    • 2 Tab water
      glad wrap & parchment paper, rolling pin

      Instructions

      Wrappers

      • Add almond & coconut flours, BP, salt and xanthan gum together and knead until evenly mixed. In a small bowl, whisk egg. Add ACV, egg & water to flours; mix til dough forms.
      • Remove dough (very sticky), wrap in glad wrap & refrigerate 10 mins. Dough should then no longer be sticky and should still be pliable.

      • Place dough ball between two sheets of parchment paper and roll out thinly (just slightly less than 1/8 inch thick*).

      • Cut dough into 4 inch by 4 inch squares. Re-roll dough scraps to make more wrappers. You should have enough dough for about 10 wrappers.

      Filling

      • Bring a skillet to medium-high heat. Add in pork, cabbage and carrots. Cook, crumbling the meat as it cooks, until everything is just cooked. Add soy sauce, white pepper and water. Mix until filling is evenly seasoned. Taste and adjust as needed. Remove from heat.

      Wrapping Eggrolls

      • See photo collage in post for how to wrap the egg rolls (https://kirbiecravings.com/keto-eggrolls/).

        First, turn your wrapper so that it looks like a diamond. Place 1 Tab of filling directly into the centre of the wrapper.

      • Fold the bottom corner up until it just covers the filling. Fold the left and right sections of the wrapper into the middle. Roll your egg roll up until there is no more wrapper. Press gently along the edge to make sure your wrapper is sealed.

      Deep Frying Eggrolls

      • Add about 1 inch of oil to a deep pot. Bring to medium high heat.
      • Add a few eggrolls at a time, cooking until golden brown on all sides. Serve eggrolls while hot with your favorite dipping sauce. I served mine with sweet chili sauce.

      Notes

      • Do not leave out the xanthan gum. It is the key to the dough being elastic enough.
      • * If wrappers are too thick they will be doughy. If too thin, they will break when you add in the filling.
      • You can bake or air fry, but deep fried makes them much crispier. If you bake or air fry, they will turn just crispy and slightly dry & doughier.
      • To air fry, place eggrolls into air fryer and coat with cooking oil spray. Set temperature to 400F and cook about 5-6 minutes until eggrolls are crispy.
      • To bake, preheat oven to 400F. Place eggrolls onto a baking sheet and coat with cooking oil spray. Bake about 15 minutes or until eggrolls are crispy.
      • To make a keto-friendly sweet chili sauce, I mixed together sambal with sugar free marmalade.
      • If you do not like ground pork, you can also use ground beef, turkey or chicken.
      • Estimated nutrition does not include oil for frying.

      Nutrition

      Serving: 1eggroll, Calories: 131kcal, Carbohydrates: 5g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Sodium: 138mg, Fiber: 3g, Sugar: 1g, NET CARBS: 2

 

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