Honey Lemon Chicken Meatballs

Honey Lemon Chicken Meatballs 

Sweet and sour meatballs, caramelized lemon slices and a sticky honey sauce come together in this irresistible one-pan dinner. The meatballs are tender, juicy and extra-lemony thanks to freshly grated lemon zest and bread crumbs soaked in lemon juice. For caramelized lemon slices that melt in your mouth, don’t use a large lemon with a very porous peel. Instead, aim for a smaller fruit with a thin skin; it should feel juicy when you give it a gentle squeeze. Serve this meal with freshly cooked rice and a glass of crisp white wine. 

Yield: 4 servings

For the Meatballs

1 small lemon 

⅓ cup bread crumbs 

1 teaspoon ground turmeric 

1 teaspoon coriander seeds, crushed 

2 tablespoons avocado oil or other vegetable oil, plus more for cooking 

1 pound ground chicken

1 egg 

2 garlic cloves, finely grated 

2 tablespoons freshly chopped parsley (optional)

Salt and pepper

For the Honey Lemon Sauce

⅔ cup white wine, such as pinot grigio 

1 small lemon, sliced as thinly as possible, ends reserved 

¼ cup honey 

3 tablespoons cold butter

Prepare the meatballs: Into a medium mixing bowl, zest and juice the lemon. Add the bread crumbs, turmeric, coriander and oil, and mix to combine. Add the chicken, egg, garlic, parsley (if using) and a hefty pinch of salt and pepper. Mix everything until combined.

Shape the mixture into 12 meatballs: Lightly wet your hands and scoop the mixture with your fingers, then gently roll it between your palms. Alternatively, you can scoop the meat using an ice cream scoop. Set the meatball on a plate and continue with the rest of the mixture.

In a 12-inch skillet over medium heat, heat 2 tablespoons of oil. Place the meatballs in the pan. Sear until deeply brown on the bottom, 6 to 8 minutes. Flip and continue searing on the other side for 4 to 6 minutes. Adjust the heat as needed to prevent burning. Transfer the seared meatballs to a plate.

Make the sauce: Add the wine to the skillet and scrape any brown bits from the bottom of the pan. Pour the liquid into a small bowl and set aside. Carefully pat the skillet dry using a paper towel.

Set the dry skillet over medium heat and add 2 tablespoons of oil. Arrange the lemon slices in a single layer and sear for 2 to 3 minutes, until they develop some dark spots on the edges. Flip the lemons and continue cooking for 1 minute.

Pour in the reserved white wine and ⅓ cup of water. Squeeze any juice from the lemon ends into the pan and season with salt. Bring the mixture to a simmer.

Add the honey and stir to combine. Reduce the heat to maintain a steady simmer. Transfer the meatballs back to the skillet and partially cover it with a lid. Simmer for 12 minutes, until the sauce has slightly thickened and the meatballs have cooked through.

Push the meatballs to the side and add the butter to the sauce, a tablespoon at a time, vigorously mixing to emulsify the sauce. Repeat until the butter has been incorporated and serve.

TIP: Delicious! I had everything on hand except the wine so I used vermouth. Came out delicious. I also used a lemon olive oil in the meat mixture. I will definitely make again. Super quick and flavorful. Served over plain white rice and that was perfect.