Lemon Herb Chicken Meatballs and Hummus
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
4 people
-
Course
Main Course
-
Cuisine
American
Lemon Herb Chicken Meatballs and Hummus
Description
This recipe for Lemon Herb Chicken Meatballs and Hummus combines ground chicken seasoned with garlic, herbs, and fresh lemon zest to create flavorful and moist meatballs. The mixture includes breadcrumbs and egg to bind the meatballs and keep a tender texture. Cooking the meatballs in olive oil in a nonstick skillet produces a nicely browned crust, while the internal temperature ensures safe doneness without drying them out.
The meatballs serve alongside creamy hummus and fluffy white rice, garnished with juicy chopped tomatoes, crumbly feta cheese, and fresh parsley. A spritz of fresh lemon juice adds brightness that complements the herb flavors and balances the richness of the hummus and feta. This combination provides a harmonious mix of flavors, textures, and colors on the plate.
It works well as a satisfying lunch or dinner, offering protein and grains in one dish. The portioning of meatballs with a dollop of hummus, rice, and fresh toppings allows for flexible serving sizes. The simple cooking technique and straightforward assembly make this a practical yet flavorful meal option.
Ingredients
- 1 pound ground chicken I like 93% lean
- 4 garlic minced, cloves
- 1 egg lightly beaten, large
- ⅓ cup seasoned bread crumbs
- ¼ cup parsley plus more for serving, chopped, fresh
- 2 tablespoons chives dried
- 2 tablespoons lemon zest freshly grated
- salt kosher salt
- black pepper kosher salt
- 2 tablespoons olive oil for cooking
- 1 cup hummus
- 2 cups white rice for serving
- 1 cup tomato chopped
- ½ cup feta cheese crumbled
- lemon for spritzing, wedges
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!
User Reviews
Overall Rating
5
You'll Also Love
