Lemon Herb Chicken Meatballs and Hummus
These lemon herb chicken meatballs are delicious, versatile and easy to make! Serve with pita bread or hummus with rice, and all the toppings you love. These are super tender and juicy. Perfect for busy weeknights!
Ingredients
- 1 pound ground chicken, I like 93% lean
- 4 garlic cloves, minced
- 1 large egg, lightly beaten
- ⅓ cup seasoned bread crumbs
- ¼ cup chopped fresh parsley, plus more for serving
- 2 tablespoons dried chives
- 2 tablespoons freshly grated lemon zest
- kosher salt and pepper
- 2 tablespoons olive oil, for cooking
- 1 cup hummus
- 2 cups white rice, for serving
- 1 cup chopped tomatoes
- ½ cup crumbled feta cheese
- lemon wedges for spritzing
Instructions
- Combine the chicken, garlic, egg, breadcrumbs, herbs, lemon zest and a big pinch of salt and pepper. Mix until just combined.
- Form the mixture into meatballs that are roughly 1-inch in size.
- Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs in a single layer and cook until they are browned on all sides and reach an internal temperature of 165 degrees F, around 10 minutes or so. I highly suggest having the meat thermometer to test here so you don’t overcook the meatballs!
- Serve the meatballs with the hummus - I like 3 to 4 meatballs to about ⅓ cup hummus. Add on some white rice, tomatoes, feta and fresh herbs. Spritz with lemon before serving!
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