Zesty Chicken Meatballs

Ingredients

• 1 pound ground chicken
• 3 cloves garlic
• minced
• 1 egg
• whisked
• 3 tablespoons unseasoned whole-wheat bread crumbs
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Hungarian or hot paprika
• 1 teaspoon onion powder
• 1 teaspoon chopped fresh oregano leaves
• about 1 small sprig
• 1 tablespoon chopped fresh thyme leaves
• about 5 sprigs
• 1 teaspoon brown sugar
• 1 lemon
• zested
• Kosher salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil

Instructions

1. In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl.
2. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs.
3. Warm the butter and oil in a large pan over medium-high heat.
4. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well.
5. Turn, cooking another 3 minutes without disturbing.
6. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch.
7. Transfer to a paper towel-lined plate to drain.
8. Serve atop Collard Green Pesto Linguine, if desired.