Using a combination of chicken mince, garlic, cheese and a few spices, these meatballs are easy to throw together and make the perfect lunch or dinner. I was amazed at how juicy and full of flavour they are, especially given how few ingredients are needed.
If you’re looking for a low carb, keto-friendly, paleo or gluten-free option, consider serving this with cauliflower rice. I personally served the meatballs with some steamed white rice and a side of steamed vegetables. Yum!
- 500g chicken mince (use turkey mince if you so desire)
- 1/2 cup shredded cheese (I used a combination of mozzarella, cheddar and Parmesan)
- 4 garlic cloves, grated
- 1 tsp Italian herbs
- 1/2 tsp chilli flakes, optional
- 1/2 cup fresh parsley, chopped
- 3 tbsp butter, divided
- Juice of 1/2 lemon
- 1/2 cup chicken stock
- 1 tbsp Sriracha hot sauce (substitute for something you like, or leave out)
- 2 garlic cloves, minced
- 1 medium cauliflower head, grated (you can also buy a packet of cauliflower rice)
- To make chicken meatballs, combine mince, cheese, garlic, Italian herbs, chilli flakes, half the parsley, salt and pepper. Mix well with your hands or a fork. Form medium-sized balls and arrange of a plate. Set aside.
- Melt 2 tablespoons butter in a large skillet or frying pan over a medium-low heat. Cook chicken meatballs for 8-10 minutes on all sides, until brown and cooked through. Use the mix of butter and juices to baste the meatballs while cooking. Remove to a clean plate and set aside.
- In the same skillet or frying pan, melt remaining butter, then add lemon juice, chicken stock, hot sauce, minced garlic and remaining parsley. Cook for 5 minutes, stirring regularly until the sauce has reduced. Adjust seasoning with salt and pepper.
- To make cauliflower rice, use large grater or food processor. Transfer to a shallow plate with 1/2 cup water and cook covered in the microwave for 4 minutes.
- Serve by placing cauliflower rice on a plate then top with chicken meatballs. Drizzle sauce over the meatballs and cauliflower rice. Add a garnish of parsley if you’re feeling fancy.