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

IMMUNE BOOSTING CHICKEN SOUP

November 15, 2020 / Lyn Jones / 0 Comments

This amazing Polish chicken soup get rid of toxins, stimulates circulation, reduces inflammation, aids digestion and boosts your immune system. Coriander also has antibacterial and anti-inflammatory properties that can help fight disease. Adding a little protein such as chicken will supply your body with essential amino acids your body needs to heal and nourish. The perfect ingredients to help you get through the winter!


Serves 4

INGREDIENTS
10 cloves garlic, smashed (approx 1 whole bulb)
2 tablespoon finely grated ginger
1 tablespoon fresh grated turmeric (see notes)
1 litre (35  1/4 fl oz)  chicken or vegetable stock
1 litre (35  1/4 fl oz)  water
500 g (17  1/2 oz) organic chicken breast, cut into chunks (see notes)
2 bunches coriander, chopped
¼ cup (60 ml / 2 oz) mirin or rice wine (optional but delicious)
3 tablespoons tamari soy sauce

  1. Combine the garlic, turmeric, ginger, stock, water and chicken into a large pot.
  2. Simmer  5 – 10 mins over low heat til chicken is cooked through & flavours infused into stock.
  3. Add mirin, tamari and coriander just before serving.
  4. Serve in large bowls and sip slowly. Enjoy.

NOTES
Can use organic silken tofu instead of chicken to boost protein.
If using dry turmeric, only use 1/4 teaspoon (dry is healthier)

A little chilli or my XO Sauce can be added for a little heat.
Other vegetables can be added if you like such as shiitake mushroom, spinach, kale.

This soup only takes 10 minutes to make, which is why chicken breasts are used. However, you can use chicken thigh in place of breast depending on your preference.

You can make this soup using a whole chicken, using all of the stock and removing the tender meat from the chicken then stirring through the stock before serving. This will take approx 1  1/2 hours.

When having egg noodles, beat 2 eggs & pour in a thin stream over the simmering stock for the best egg noodles you’ll ever eat.