Print

Greek Chicken Meatballs in Lemon Cream Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender Greek chicken meatballs infused with garlic and fresh herbs, served in a creamy lemon sauce that elevates the dish to perfection.

Ingredients

Scale
  • 5 cloves garlic, minced
  • 1 tablespoon lemon zest
  • 1 tablespoon chopped parsley
  • ¾ cup panko breadcrumbs
  • â…“ cup grated yellow onions
  • ½ cup crumbled feta cheese
  • 1 large egg
  • 1 ½ teaspoons dried oregano
  • 1 ¼ pounds lean ground chicken
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons salted cold butter, cubed (divided use)
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 ½ cups low sodium chicken stock
  • ½ cup green olives (or substitute ¼ cup capers)
  • 2 teaspoons lemon zest
  • â…“ cup lemon juice
  • 2 egg yolks
  • â…› teaspoon freshly grated nutmeg

Instructions

  1. Combine the minced garlic, lemon zest, chopped parsley, panko breadcrumbs, grated onions, crumbled feta, egg, dried oregano, salt, and black pepper in a medium bowl. Use a fork to mix until well blended.
  2. Add the ground chicken and gently mix until just combined to avoid overworking the meat.
  3. Use a cookie scoop or take about 1 ½ tablespoons of the mixture each to form 24-28 meatballs.
  4. Heat a large skillet over medium-high heat and drizzle in a bit of oil.
  5. Add the meatballs in batches, cooking for 5-7 minutes, turning occasionally to brown all sides until fully cooked. Remove and set aside.
  6. In the same skillet, add 2 tablespoons of butter and the minced garlic. Cook for 30 seconds.
  7. Sprinkle in the flour and whisk continuously for another 30 seconds.
  8. Slowly pour in the chicken stock while whisking to create a smooth sauce. Bring to a simmer and cook for about 3 minutes until slightly thickened.
  9. Reduce heat to low and keep the sauce warm.
  10. In a small bowl, whisk together lemon juice and egg yolks until smooth. Gradually add three tablespoons of the warm sauce to the egg mixture, whisking constantly.
  11. Slowly pour the tempered egg yolk mixture back into the skillet with the sauce.
  12. Increase the heat to medium and stir continuously for 4-6 minutes until thickened.
  13. Stir in the nutmeg and lemon zest, adjusting seasoning with salt and pepper.
  14. Add the green olives and return the meatballs to the skillet, warming together for 1-2 minutes.
  15. Serve over buttered orzo, rice, or quinoa, with optional fried bread.

Notes

Allow meatballs to rest slightly before cooking to help maintain shape. Customize with your favorite herbs or cheeses.

Nutrition

Find it online: https://sousviderecipe.com/greek-chicken-meatballs-lemon-cream-sauce/