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

CHICKEN KAPAMA: GREEK-BRAISED CINNAMON CHICKEN

February 28, 2022 / Lyn Jones / 0 Comments

Chicken Kapama is a Greek classic! It’s basically a braised cinnamon chicken in a nice sauce that you can serve over pasta or rice for a great weeknight meal.     YIELD: 4-5

Ingredients

  • 1 x 2kg whole chicken
    1 tsp grd cinnamon
    salt & black pepper to taste
    1/3 cup olive oil
    1 large onion, finely chopped
    3 garlic cloves, grated
    2 cinnamon sticks
    794 g pureed tomatoes, unflavoured
    2 Tabs tomato paste
    ½ – 1 tsp white sugar
    1 tsp dried oregano
    pinch crushed red pepper flakes, optional
    2-4 Tabs chopped fresh parsley
    500g pasta, cooked al dente
    ½ cup grated Parmesan, for serving

    Cut the chicken into about 10 pieces – wash & pat dry. Season both sides with cinnamon, s&p.

  • Brown chicken (in 2-3 batches) over med-high heat – about 4 mins each side. Remove chicken.
  • Reduce heat, cook onion 10 mins til very soft. Add garlic, stir til heated through.
  • Add chicken & juices in, plus tomatoes, paste, cinnamon sticks, s&p, oregano & sugar – mix.
  • Bring to boil, immediately reduce to a simmer. Cover pot and simmer for one hour.
  • Remove lid, increase heat to medium. Cook uncovered for additional 30 mins to thicken.
    Taste the sauce and add more salt (and sugar if acidic) if needed.
  • Garnish with chopped parsley and serve over pasta and grated cheese.

 

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