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Author Notes: If you came to this page hoping for traditional meatballs, please accept my apologies. These meatballs are really not meatballs. They have dried mushrooms, lemon zest, and ground chicken. Not a trace of tomato. Not a trace of beef. They are light and lemony. And I think I could eat them every night of the week. —Ordinary Blogger (Rivki Locker)
- 1 handful of dried mushrooms
- 3 tablespoons olive oil, divided
- 1 onion, chopped
- 1/2 cup good sherry or dry white wine
- 1 cup chicken or vegetable stock (or water)
- 1 pound ground chicken
- zest and juice of half a lemon
- 1 egg
- 1/4 cup breadcrumbs
- 1 tablespoon soy sauce
- 3 tablespoons fresh parsley, chopped
- 1 scallion, diced
- 1/2 teaspoon mustard, preferably dijon
- salt and pepper to taste
- First, soak the mushrooms in hot water for about 20 minutes. When they are done, drain and reserve the water and let the mushrooms cool. When they are cool enough to handle, chop them finely.
- Meanwhile, in a large skillet that has a lid, saute the onion in 1 tablespoon olive oil for about 5 minutes, until translucent. Remove the onion from the pan and place it in a medium bowl. Mix it with the wine, 1/2 cup of reserved mushroom soaking liquid, and 1 cup of stock or water. Set aside.
- Combine the chopped mushroom, chicken, lemon zest and juice, egg, breadcrumbs, soy sauce, parsley, scallion, and mustard in a large mixing bowl. Mix well and then shape into balls.
- Heat another tablespoon of olive oil in the skillet. Saute the chicken meatballs for about 5 minutes per side, until they are nicely browned.
- Add the onion/wine/stock mixture and bring to a boil over medium heat. Simmer gently, covered, for about 1/2 hour. Serve over pasta, rice, or in subs.
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.