Chicken Meatballs in Citrus Beer Sauce
8,2 / 10
ready in 45 min.
- For Chicken Meatballs
- 35 ozs ground chicken
- 1 large egg
- 1 cup breadcrumbs
- ½ cup grated Parmesan
- ½ cup finely chopped, fresh parsley
- 1 red chili pepper (seeded and finely chopped)
- ½ Tbsp chopped rosemary
- 1 tsp ground cilantro
- 1 tsp ground Cumin
- 1 tsp salt
- ¼ tsp freshly ground Black pepper
- 1 Tbsp lemon juice
- 1 Tbsp good-quality olive oil (for the pan)
In a large bowl, combine ground chicken with the egg, breadcrumbs, Parmesan, parsley, chili, rosemary, spices and lemon juice. Mix well. If the mixture does not hold together, add more breadcrumbs, one tablespoon at a time, until the desired consistency is achieved.
Shape into generous meatballs. Heat a small amount of olive oil in a nonstick pan or skillet. Cook the meatballs for 8 to 10 minutes, turning as necessary, until cooked through and nicely browned on the outside. Drain any grease from the pan. Pour Lemon Garlic Beer Sauce over the meatballs and heat until the sauce is bubbly.
For Lemon Garlic Beer Sauce:
Melt the butter in a saucepan, add the minced garlic and cook until fragrant, about 45 seconds. Add salt and lemon juice. Add the beer and cook until the foam disappears, about 5 minutes. Pour over the meatballs and cook until the sauce starts to bubble. Transfer meatballs to a serving platter and drizzle with sauce.