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)
of dried mushrooms
olive oil, divided
good sherry or dry white wine
chicken or vegetable stock (or water)
zest and juice of half a lemon
fresh parsley, chopped
mustard, preferably dijon
salt and pepper to taste
In This Recipe
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.