As I mentioned in the previous blog, new year’s eve food = finger food. I thought I’d post one other recipe for the occasion. Meatballs seem to check all the right boxes. Crispy, savory, spicy and can be eaten in a single bite. These lemon chicken meatballs are kind of an interesting blend of chicken and bacon. The lemon sauce is a bit unusual in that it uses lemon jelly powder but rounds out nicely with some garlic and ginger spice.
The idea of being able to do some of the prep work ahead of time always appeals to me. These meatballs can be made anytime and frozen raw or cooked. Just perfect when you are ready to serve them.
I’ve probably said this before, but deep fried food never appeals to me. Baking these little morsels still achieve’s a great taste. Hope you give them a try!
| Servings |
|
- 454 gm chicken, ground
- 3 strips Hickory smoked bacon, thick sliced
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1 1/2 Tbsp soy sauce
- 1 tsp fresh basil, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp thyme
- 1 large egg, slightly beaten
- 1/2 cup panko bread crumbs
- 2 pkg (85 gm EACH) lemon jelly powder
- 2 Tbsp cornstarch
- 1 cup chicken broth
- 4 Tbsp Zesty Italian dressing
- 4 cloves garlic, minced
- 1 tsp ginger, ground
Ingredients
Meatballs
Lemon Sauce
|
Rate this recipe!
|
- Preheat oven to 350 F. Fry bacon until crisp & drain on paper towel. Crumble & set aside.
- To skillet, add onions & garlic. Saute & remove with a slotted spoon. In a large bowl, combine bacon, onions & garlic with remaining ingredients; mix well.
- Form into 1-inch size meatballs & place on a parchment lined baking sheet. Bake for 15-20 minutes.
- In a small saucepan, combine dry jelly powder & cornstarch. Add broth, dressing, garlic & ginger; stir until jelly powder is dissolved.
- Cook over medium heat for 3 minutes or until sauce is thickened, stirring frequently. Pour over meatballs & stir to coat. Serve with picks.
