Lemon-Pepper Chicken Meatballs

Serve over noodles for dinner, or on toothpicks for a party appetizer.

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% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, combine ground chicken, egg, panko breadcrumbs, 1 clove of the garlic and 2 teaspoons of the lemon pepper seasoning and mix well to combine

Step 2

Use a 1 1/2 tablespoon-sized scoop to portion 20 meatballs, then roll them into neat balls with wet hands.

Step 3

Heat a large skillet over medium-high. Once hot, add the olive oil, then meatballs in a single layer. cook for 6 to 8 minutes, turning occasionally, until golden brown. Remove the skillet from the heat and place the meatballs on a plate.

Step 4

Add the butter and remaining 2 cloves of garlic to the skillet. Return to medium-low heat and cook for 1 minute until the garlic is fragrant and softened. Add the flour and stir well to combine. Cook for 1 minute, stirring frequently, until light golden in color.

Step 5

While stirring, slowly add the chicken stock, milk, and remaining 2 teaspoons lemon pepper seasoning. Continue to cook, while stirring, until the mixture comes to a low boil and thickens slightly. Add the meatballs back to the skillet and once it returns to a simmer, reduce the heat to medium low.

Step 6

Cook the meatballs for 10 to 12 minutes, stirring occasionally, until cooked though and the sauce thickens.