You know I love to roll my favorite flavors into Meatballs of Love!

The warm Indian spices found in Butter Chicken were the perfect pairing for meatballs. And the sauce is pure heaven!

The Curry Spice Blend

Curry in its most basic form is a type of sauce used in Indian cooking. These sauces or gravies are seasoned with a blend of spices, typically including cumin, turmeric, coriander and others like garam masala (which is a blend on its own) and chili powder.

I’ve found preparing the curry spice blend first when making a recipe like this to be a great time saver. Measure once, use twice.

We’re going to incorporate the same seasoning blend in the meatballs and the curry sauce.

• Ground cumin
• Garam masala
• Ground coriander
• Turmeric
• Red chili powder
• Salt

The Chicken Meatball Ingredients

Ground chicken is a wonderful protein that loves big bold flavors. The meatball ingredients come together quickly!

• Ground chicken
• Onion
• Garlic
• Ginger
• Curry Spice Blend
• Egg
• Panko breadcrumbs

Meatball Preparation

• Mix all the meatball ingredients (except chicken)
• Then add the ground chicken and mix until just combined
• Roll into 1 1/2″ meatballs
• Place on a parchment lined baking sheet
• Bake the meatballs at 400 degrees F. for 20 minutes

The Butter Curry Sauce Ingredients

Like Chicken Tikka Masala, the curry sauce is savory with hints of ginger and garlic. However Butter Chicken also brings a smooth buttery consistency.

• Ghee
• Onion
• Garlic
• Ginger
• Curry Spice Blend
• Tomato paste & sauce
• Chicken broth
• Cream or coconut milk
• Butter
• Salt & sugar to taste

Butter Curry Sauce Preparation

• The sauce begins by sautéing grated onion with melted ghee or butter for 4-5 minutes
• Then the garlic & ginger are added and sautéed for an additional minute
• Add the curry spices and cooked off for a minute
• Add the tomato paste and tomato sauce along with a little chicken broth to bring the ingredients together

• The sauce is then blended until smooth and returned to the pan
• The cream and butter are whisked in
• A final seasoning of salt and a touch of sugar to taste bring the sauce together
• Serve meatballs over basmati rice, covered in curry butter sauce, garnished with fresh cilantro

This sauce is fragrant and full of spice flavor without heat. It’s luscious served over a bed of basmati rice topped with the tender butter chicken meatballs.

Simple Butter Chicken Meatballs over Basmati Rice is on our comfort food rotation!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Simple Butter Chicken Meatballs Over Basmati Rice

The warm Indian spices found in Butter Chicken were the perfect pairing for meatballs. And the sauce is pure heaven!

Course Entree

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Curry Spice Blend

• 1 1/2 Tablespoons garam masala
• 1 1/2 Tablespoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons red chili powder
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons salt

For the Chicken Meatballs

• 1 pound ground chicken
• 1/4 cup grated onion squeezed dry in kitchen or paper towel
• 3 cloves fine minced garlic
• 1 Tablespoon grated ginger
• 2 Tablespoons Curry Spice Blend see above
• 1 egg
• 1/3 cup panko breadcrumbs (gluten free for GF Version)

For the Butter Curry Sauce

• 2 Tablespoons ghee or butter
• 1/4 cup grated onion
• 3 cloves fine minced garlic
• 1 Tablespoon grated ginger
• 3 Tablespoons Curry Spice Blend see above
• 1 Tablespoon tomato paste
• 8 ounces tomato sauce
• 1/2 cup chicken broth
• 1/2 cup full fat coconut milk or heavy cream
• 2 Tablespoons butter
• 1/2 teaspoon sugar
• salt to taste

For the Basmati Rice

• 1 cups basmati rice triple rinsed and drained
• 1 Tablespoon ghee or butter
• 1 3/4 cups water
• Cilantro leaves for garnish

Instructions

For the Curry Spice Blend

• Combine the curry spices in a jar.

For the Chicken Meatballs

• Preheat oven to 400° F. Line a baking sheet with parchment paper. Combine all ingredients, except the chicken in a large bowl. Add in the ground chicken and mix until just combined. Roll meatballs into 1 1/2" diameter and place on prepared baking sheet. Bake for 20 minutes.

For the Basmati Rice

• Meanwhile, melt ghee in a skillet with a tight fitting lid. Saute rinsed and drained basmati rice for 2-3 minutes until all grains are nicely coated with ghee. Add water and stir. Bring to a boil, then reduce heat to low. Cover and cook an additional 15 minutes or until rice is tender. Fluff with a fork before serving.

For the Butter Curry Sauce

• While meatballs bake and rice cooks, prepare the sauce. Melt ghee in a heavy bottom saucepan. Add in grated onion and saute for 4-5 minutes. Stir in garlic and ginger and cook for an additional minute. Add remaining curry spice blend and stir for 1 minute. Add tomato paste and stir to combine. Then add tomato sauce and chicken broth and whisk until incorporated well. Bring sauce to a gentle boil and simmer for 5 minutes.
• Transfer sauce to a blender and process until smooth. **Careful with hot liquids when removing blender lid** Add sauce back to saucepan and whisk in cream and butter, heat through. Season with sugar and salt to taste.

  Serve meatballs covered in butter curry sauce with a side of basmati rice. Garnish with cilantro leaves.

The post Simple Butter Chicken Meatballs Over Basmati Rice appeared first on Lemony Thyme.

Lemon and feta and fresh spinach and herbs all playing so nicely together.

Ground chicken is such a wonderful canvas for painting big bold flavors and that’s exactly what we’ve done on this Greek Meze platter.

Meze (or mezze) pronounced Meh-ZEH, simply means small plates or an assortment of finger foods and appetizers. Welcome to my happy place.

I could have paired these Greek Chicken Meatballs with a side of rice and it would have been a delicious meal.

But when I have the chance to make an assortment of dishes to be shared with my favorite people, I’m all in.

A nice Greek salad, tzatziki sauce, hummus, assorted olives, pita bread and Greek chicken meatballs make a flavorful Mediterranean inspired board.

How to Make the Meatballs

These meatballs are loaded with flavorful aromatics and come together so quickly.

Simply combine all ingredients except your chicken and mix well. Then add in the chicken and mix until just combined. Form into meatballs, I like these on the larger size – about 1 1/2-inches in diameter (15 meatballs). Then into the oven for 15 minutes at 400 degrees F.

Garlic & Herb Seasoning Blend Recipe

The Results

Greek Chicken Meatballs, inspired by my Greek Chicken Meatloaf, are super flavorful and juicy. They are a wonderfully healthy lunch or dinner option and they reheat beautifully.

If you’re interested in serving these as a Meze, consider pairing them with some of these options.

Greek Salad

Tzatziki Sauce

While I have attempted Homemade Pita Bread (no pockets but makes a tasty flatbread), I recently discovered this Gluten Free Pita Bread by BFree and it’s pretty tasty!

Hummus

Tabouleh & Coucous Salad

Pork Souvlaki

Lamb Gyro

Baked Shrimp {with Feta & Herbs}

That my friends concludes our March Meatball Madness!

For a look back at all the recipes shared over the past month check out Our Favorite Meatball Recipes {and a food truck fantasy}.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Greek Chicken Meatballs {with Spinach & Feta}

Greek Chicken Meatballs are super flavorful and juicy. They are a wonderfully healthy lunch or dinner option and they reheat beautifully.

Course Entree or Appetizer

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 1 pound ground chicken
• 1/2 cup crumbled feta cheese
• 1/3 cup panko breadcrumbs (use Gluten Free for GF version)
• 1 large egg
• 1 cup fresh spinach rough chopped
• 1 scallion thinly sliced
• 1 Tablespoons fresh oregano (and/or parsley) chopped
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon fresh lemon zest
• 1 teaspoon fresh lemon juice
• 1 teaspoon Garlic & Herb Seasoning Blend see recipe link in post
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

To Serve

• Greek Salad Recipe link in post
• Hummus Recipe link in post
• Tzatziki Sauce Recipe link in post
• Pita Bread
• Assorted Olives

Instructions

For the Meatballs

• Preheat oven to 400° F. Line baking sheet with parchment paper. Combine all ingredients except chicken and mix well. Add in ground chicken and mix just until combined. Form into 1 1/2-inch meatballs and place on prepared baking sheet. Bake for 15 minutes until meatballs are firm to the touch.

To Serve

• Serve meatballs with Greek Salad, Hummus, Tzatziki Sauce, assorted olives and warm Pita Bread.

The post Greek Chicken Meatballs {and a Meze Platter} appeared first on Lemony Thyme.

It’s the kind of dish you deliver to a friend when they need a little reassurance that everything is going to be O.K.

For these Chicken Parmesan Meatballs, we’re going to stuff balls of fresh mozzarella into perfectly seasoned meatballs. Fresh basil, parmesan cheese, and garlic all shine through.

Garlic & Herb Seasoning Blend

There are a few pantry staples that I try to always have on hand.

THIS Hemis’fares Fusilli Bucati Lunghi pasta is amazing. It’s bucatini (with a hole down the middle) meets fusilli and it cooks up perfectly.

I’m pretty sure most pasta lovers have already discovered RAO’s sauces. If I find them on sale, I’m definitely stocking up. These are the ingredients in their Marinara: ITALIAN WHOLE PEELED TOMATOES (PEELED TOMATOES, TOMATO PUREE, SALT, BASIL LEAF), OLIVE OIL, ONIONS, SALT, GARLIC, BASIL, BLACK PEPPER, OREGANO. Nothing chemical here.

And lastly, most of my meatball recipes include Panko Breadcrumbs. Which in our house always means Ian’s Gluten Free regular or Italian Style. They are perfect and allow me to eat all the meatballs I desire. Winning!

I used all three of these favorite ingredients in our Chicken Parmesan Meatball Bake. Aka great big pan of love!

This family friendly meal comes together quickly and is ready to put on the table in no time.

Serve with an Italian Tossed Green Salad and Parmesan & Herb Bread Knots and you’ll be pushing HERO status!

If you love this Pasta Bake, you might also love our Chicken Parmesan Meatball Sliders!

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Chicken Parmesan Meatballs {over Bucatini}

This is the kind of dish you deliver to a friend when they need a little reassurance that everything is going to be O.K.

Course Main Course

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 1 pound ground chicken
• 1/3 cup panko breadcrumbs (Gluten Free for GF version)
• 1/4 cup parmesan cheese freshly grated
• 1 large egg
• 2 cloves garlic minced
• 1/4 cup fresh basil finely chopped
• 1 teaspoon Garlic & Herb seasoning see recipe link in post
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 15 mini-fresh mozzarella balls

For the Pasta Bake

• 1 pound Hemis'fare Fusilli Bucati or favorite bucatini pasta
• 1 jar 32 ounce RAO's Marinara or favorite pasta sauce
• 1/2 cup parmesan cheese freshly grated
• fresh basil to garnish

Instructions

For the Meatballs

• Preheat oven to 400° F. Lightly coat 9×13 baking dish with olive oil. In a bowl, combine all meatball ingredients except mozzarella balls. Form mixture into 15 meatballs press a mozzarella ball into the center of each and roll to encase. Place in baking dish. Bake for 12 minutes until meatballs are firm to the touch.

For the Pasta Bake

• Reduce oven temp. to 350° F. Cook pasta al dente according to package instructions. Drain and toss with marinara sauce. Pour pasta/sauce into baking dish with meatballs. Nestle meatballs around pasta. Top with grated parmesan cheese. Bake for 20 minutes.

The post Chicken Parmesan Meatballs Over Bucatini appeared first on Lemony Thyme.

Chicken Satay Meatballs were my sister Sarah’s call. In fact Sarah had several suggestions for March Meatball Madness. Let’s just say she has a vivid imagination and extreme creativity when it comes to food and I love her for it!!!

After all those colorful suggestions we landed on Chicken Satay Meatballs with Peanut Dipping Sauce. It was a great choice!

For the meatballs, I incorporated many of the ingredients you would use in Chicken Satay marinade. I combined ginger, garlic, chili crisp, sesame oil, peanut butter, turmeric and basil with Panko breadcrumbs and an egg, then folded that mixture into the ground chicken.

I decided to serve these as lettuce wraps so I made them a little larger, almost 2 inches (15 meatballs). Because ground chicken is soft and these meatballs are very tender before they’re cooked, I prefer to bake them at 400 degrees F. for 12 minutes or until firm to the touch.

If you’re late to the game like me or haven’t been introduced to Chili Crisp Oil yet, I mean….it’s a spunky jar of flavor wow and you’re missing out!! I’ve come to love it so much I making my own. And I will say that I’m a bit of a spicy food whimp, but there’s something about this blend of garlic and shallot and pepper flakes and oil…..addicting!

And then there’s the Peanut Dipping Sauce. It’s the right balance of sweet and savory and very peanut-y. The perfect dipping partner for these Chicken Satay Meatballs! They make a great appetizer or wrap them up in lettuce leaves and you’ve got a deliciously healthy, flavor-packed meal.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Chicken Satay Meatballs {with Peanut Dipping Sauce}

Chicken Satay Meataballs make a great appetizer or wrap them up in lettuce leaves and you've got a deliciously healthy, flavor-packed meal.

Course Entree or Appetizer

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 1 pound ground chicken
• 1/3 cup panko breadcrumbs (Gluten Free for GF version)
• 1 egg
• 2 cloves garlic minced
• 1 Tablespoon sesame oil
• 1 Tablespoon soy sauce or coconut aminos
• 1 Tablespoon ginger finely grated
• 1 Tablespoon peanut butter
• 1 teaspoon chili crisp or sriracha chili crisp recipe link in post
• 1 teaspoon turmeric
• 1 teaspoon dried basil

For Peanut Dipping Sauce

• 1/2 cup peanut butter
• 1/4 cup coconut milk or more for thinner sauce
• 1 Tablespoon honey
• 1 Tablespoon lime juice
• 1 Tablespoon soy sauce or coconut aminos
• 1 teaspoon chili crisp or sriracha

To Serve (optional)

• fresh cilantro leaves
• crushed peanuts
• thinly sliced scallion
• lime wedges
• bibb lettuce cups

Instructions

For the Meatballs

• Preheat oven to 400° F. Line baking sheet with parchment paper. Combine all the meatball ingredients in a bowl and then add the ground beef. Mix just until incorporated. Form into 1 1/2" meatballs, place on parchment lined baking sheet. Bake for 12 minutes or until firm to the touch.

For the Peanut Sauce

• Add all dipping sauce ingredients to a small saucepan. Heat over medium heat just until bubbling. Turn off and allow to cool slightly before serving.

To Serve

• Serve meatballs with peanut dipping sauce and as many optional garnishes as you like. Enjoy!

The post Chicken Satay Meatballs {with Peanut Dipping Sauce} appeared first on Lemony Thyme.

My kid first introduced me to Vietnamese fare. 

Pho.  Coffee.  Bakeries.  And Banh Mi.  Each worthy of their own post. 

Our Vietnamese Beef Pho post continues to be one of my favorites. 

Vietnamese Iced Coffee was incorporated into a great day spent with one of my favorite peeps, as we explored various iced coffees. 

Shelby and I set out on Chinese New Year a couple years back, we headed to Buford Highway, an Asian infusion corridor just outside the hustle and bustle that is Atlanta.

We celebrated with Dim Sum at Canton House.  Then began the slow crawl up the corridor, making our way to Asian Square.  Home to Shelby’s favorite Pho spot, Banh Mi joint, and Vietnamese Bakery.

The Pickles

A signature ingredient in a Banh Mi Sandwich is pickled carrot and daikon radish. 

I added thinly sliced jalapeno to the mix, with a quick refrigerator pickle marinade.  1/2 cup rice wine vinegar, 1 Tbl. sugar, 1/2 tsp. salt.  We went overnight, but in as little as 30 minutes you can infuse pickle flavor.

The Protein

The protein in Banh Mi Sandwiches varies greatly.  I’m not certain there are signature choices, instead a chance to make them your own.  For ours, think chicken burgers or better yet, kicked up chicken meatloaf.

Fresh ground chicken, scallion, red onion, cilantro, sesame oil, soy sauce, garlic powder, black pepper and kosher salt.  Form into patties or meatballs (we did both, Banh Mi Bites were like a party in your mouth).

The Fresh Herbs & Mayo

Fresh herbs elevate any dish, but in these sandwiches, they bring one more layer of freshness.  Cilantro is classic, however basil and mint pair perfectly as well.  Don’t be shy, pile on the herbs.

Then there is the spicy mayo.  I infused our mayo with soy sauce, sriracha hot sauce, sesame oil and fish sauce.  It had a mild kick and smooth finish.

On this day, I introduce the Vietnamese Banh Mi Chicken Sandwich to the pages of Lemony Thyme.  This savory sandwich has so much flavor with the juicy chicken, the punchy pickles and fresh herbs and the sweet and spicy mayo. I made a few extra Banh Mi Bites to hold us over while I pictured the sandwich.

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Vietnamese Banh Mi Chicken Sandwich

This savory sandwich has so much flavor with the juicy chicken, the punchy pickles and fresh herbs and the sweet and spicy mayo.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For pickled veggies…

• 1/2 cup rice wine vinegar
• 1 Tbl. sugar
• 1 tsp. salt
• 1 carrot julienned or spiralized
• 1 daikon radish julienned or spiralized
• 1 jalapeno thinly sliced

For chicken burger…

• 1 lb. ground chicken
• 1 scallion thinly sliced
• 1/3 cup fine diced red onion
• 1/2 cup chopped cilantro
• 1 Tbl. sesame oil
• 1 Tbl. soy sauce
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. black pepper

For spicy mayo…

• 1/2 cup mayonnaise
• 1 Tbl. soy sauce
• 1 tsp. sriracha sauce
• 1 tsp. sesame oil
• 1 tsp. fish sauce optional

For Banh Mi Sandwich…

• 1 long baguette about 24-inches
• 2 cups fresh herbs cilantro, basil, mint

Instructions

For the pickled veggies…

• In a small glass bowl, whish together vinegar, sugar and salt. Add in prepared veggies and refrigerate a minimum of 30 minutes or up to two days ahead.

For the chicken burger…

• Preheat oven to 400 degrees.
• In a medium bowl, combine all ingredients until just combined. Do not overwork. Form into 4 patties or 1-inch meatballs. Place on parchment lined baking sheet. Bake for 25-30 minutes or until instant read thermometer inserted in the center reads 160 degrees. (Meatballs will require less cooking time, check after 15 minutes).

For the spicy mayo…

• While the burgers cook, combine mayonnaise ingredients in a small bowl and refrigerate.

To serve…

• Slice baguette into fourths, then cut each piece in half. Spread insides with spicy mayo. Layer fresh herbs and pickled veggies, then top with burger. Add additional herbs and pickled veggies.

The post Vietnamese Banh Mi Chicken Sandwich appeared first on Lemony Thyme.

With the way I love meatballs, this food holiday is deserving of a celebration.

A Meatball Palooza if you will.

I have so many meatball recipes to share (and several I’ve yet to create) that we’ll need days to properly honor those perfectly packaged bundles of love.

I shall call this celebration March Meatball Madness and share a meatball recipe every day for the remainder of the month.

We shall begin with Chicken Marsala Meatballs.

Let me just put it to you straight.

If you love Classic Chicken Marsala you’re going to love those flavors rolled into tender savory meatballs.

I mean luuuuv them!!

In order to keep the meatballs soft and tender, I combine all the ingredients except the chicken first, then gently fold that mixture into the ground chicken.

Overworking the meatballs can make them tough.

Baking ground chicken meatballs is my preferred method. When the mixture is quite soft and these meatballs are large (2″ diameter) they do better in the oven. I baked them at 400 degree F. for 15 minutes to firm them up a bit before pan browning them in butter and sage.

Earlier today when I passed a Chicken Marsala Meatball over the fence to Ms. Pat {share the love}, she gave me a lovely complement on my mushrooms.

She said, “I don’t know how you do it but your mushrooms are always incredible.”

The truth is I work a little harder for just that reason.

If you take the time to pan brown your mushrooms in a single layer (remember Julia Child’s advice “never crowd the mushrooms”) they will caramelize and take on the most incredible texture.

No mushy mushrooms here.

You will brown the mushrooms on both sides then remove them from the pan. You’ll add them back near the end of preparation.

I apply this method to most every recipe that incorporates mushrooms.

For the Marsala Pan Sauce, I add butter, shallot, and garlic to the pan and sauté until the shallot is soft.

The Marsala wine is added, then allowed to cook down until reduced by at least half.

Marsala wine comes in a variety of finishes. They range from sweet to dry and are not created equally.

During a trip to Sicily we were able to visit the wonderful coastal town of Marsala and sample several varieties, ranging from very sweet to a wonderful dry marsala that’s perfect for making Chicken Marsala.

Below are a few pictures from our visit to Marsala.

Once the Marsala is incorporated, good rich chicken stock is added with a pinch of salt and pepper.

Once that comes to a simmer I dust it with a little arrowroot (for gluten free version) or flour to thicken it just a bit.

Then the mushrooms are returned to the pan along with a little cream and the browned meatballs.

Let the meatballs gently simmer in the sauce for 5 minutes or so before serving.

I chose to serve these meatballs over spaghetti but they would be fabulous over egg noodles or cauliflower rice.

Every tender bite is bursting with hints of marsala and buttery sage. I am so in love with these Chicken Marsala Meatballs. I can’t wait for you to try them and let me know what you think!

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best, Libby

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Chicken Marsala Meatballs

Every tender bite is bursting with hints of marsala and buttery sage.

Course Entree or Appetizer

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 1 pound ground chicken
• 1/3 cup panko breadcrumbs (or GF Panko)
• 1/3 cup pecorino romano cheese grated
• 1 large egg
• 2 Tablespoons cream
• 2 Tablespoons fresh parsley fine chopped
• 1 Tablespoon dry Marsala wine
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic & herb seasoning recipe on blog

For the Marsala Pan Sauce

• 4 Tablespoons butter divided
• 2 Tablespoons olive oil
• 16 ounces fresh button mushrooms sliced
• 1 bunch of fresh sage 8-10 leaves
• 1 shallot fine diced, about 1/4 cup
• 2 garlic cloves minced
• 3/4 cup marsala wine
• 2 cups chicken stock
• 2 Tablespoons flour or arrowroot (for gluten free)
• 2 Tablespoons cream
• salt & pepper to taste

For Serving

• 1 pound spaghetti prepared al dente
• fresh parsley for garnish

Instructions

For the Meatballs

• Preheat the oven to 400° F. Line baking sheet with parchment paper. In a bowl combine breadcrumbs, Romano cheese, egg, cream, parsley, marsala wine, salt, pepper, garlic & herb seasoning. Fold mixture into ground chicken until just combined. Form into 12 meatballs, about 2 inches in diameter, place onto parchment lined baking sheet. Bake for 15 minutes.

For the Marsala Pan Sauce

• While meatballs are baking, pan brown mushrooms in batches using large skillet over medium-high heat with 1 Tbl. butter & 1 Tbl. olive oil, adding additional butter/olive oil with each batch. Once deep golden brown, remove mushrooms from pan and reserve. In same skillet over medium heat, melt 2 Tbl. butter with fresh sage leaves. Allow to cook for 3-4 minutes until fragrant. Remove sage leaves and reserve as edible garnish.
• Remove meatballs from oven and add to skillet with sage butter; cook until nicely browned on all sides. Remove from pan and reserve.
• Add shallot and garlic to pan and saute over medium heat for 3-4 minutes until shallot is tender. Return the mushrooms to pan, add marsala wine and simmer until reduced by at least half. Add chicken stock, bring to a boil then dust with flour/arrowroot whisking until slightly thickened. Stir in the cream, then return meatballs to sauce to heat through.

For Serving

• Cook spaghetti al dente and divide into four bowls. Top each bowl with 3 meatballs, a generous serving of pan sauce and a sprinkle of fresh parsley.

The post Chicken Marsala Meatballs for National Meatball Day! appeared first on Lemony Thyme.

Huge Meatball Fan.

That’s me.

I’m forever pondering the possibilities.

If you’re ever looking for meatball inspiration check out my favorite recipes here.

My latest classic dish turned into a meatball lovefest are Chicken Piccata Meatballs.

Take all those Chicken Piccata comforting flavors and roll them up into meatball heaven. Enter capers, Parmesan cheese, lemon, garlic, fresh parsley. Oh and then let them bathe in a glorious caper butter wine sauce to soak in even more deliciousness.

Meatball Ingredients

Key ingredient: ground chicken.

Clearly not the most exciting or renowned for flavor.

On its own you could say it’s rather bland and underwhelming. But what it brings to a recipe is a wonderful moist texture and mild taste that begs for big punchy flavor. Welcome capers, lemon zest, garlic and parmesan cheese.

The Process

Combine all the meatball ingredients except the ground chicken, then gently fold in the meat being careful not to overwork the mixture.

Roll into uniform sized meatballs – I was able to get 20 meatballs.

Recipe Note

Recipe Note: I made these meatballs Gluten Free by simply substituting GF Panko Breadcrumbs for traditional in the meatballs and Arrowroot in place of flour in the sauce.

Below is a pic of some of my current pantry staple favorites. Ian’s Gluten Free Panko is fantastic. So much so that we’ve replaced traditional panko in our home with it.

Working in batches, gently brown the meatballs in olive oil and remove to a plate. The meatballs will finish cooking in the sauce before serving.

Because this recipe includes a delicious lemon butter caper wine sauce I recommend serving the Chicken Piccata Meatballs over rice or pasta (I chose cauliflower rice) or with a big hunk of crusty bread.

These Chicken Piccata Meatballs are juicy and bursting with mouthwatering flavors. They’re amazing straight out of the pan or warmed up for lunch the next day!

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

Enjoy!

All my best,
xo Libby

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Chicken Piccata Meatballs

All those comforting flavors – capers, lemon, garlic, parmesan – rolled into mouthwatering meatballs that are simmered in a delicious caper butter wine sauce.

Course Main Course

Cuisine Italian

Keyword Chicken Parmesan, Meatballs

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

For the Meatballs

• 1 pound Ground Chicken
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1/4 cup freshly grated parmesan cheese
• 1/4 cup fresh parsley chopped
• 2 cloves garlic minced
• 2 Tbl capers chopped
• 1 Tbl lemon zest
• 1/2 teaspoon Garlic & Herb Seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• olive oil for sauteing

For the Pan Sauce

• 3 Tbl. butter divided
• 1 Tbl. Flour or Arrowroot
• 1/4 cup white wine
• 1 cup chicken broth
• 2 Tbl. fresh lemon juice
• 3 Tbl. capers + 1 Tbl. brine
• salt & pepper to taste

Instructions

For the Meatballs

• Combine all meatball ingredients except ground chicken in a medium bowl. Gently fold in ground chicken until just combined being careful not to overwork mixture.
• Form mixture into unform sized meatballs, roughly 20. Heat skillet over medium-high heat. Working in batches, saute meatballs in olive oil until golden brown on all sides. Remove from pan.

For the Pan Sauce

• Melt 1 Tbl. butter in skillet, then dust with 1 Tbl. flour (or Arrowroot), whisk until foamy. Whisk in wine and bring to a simmer, then whisk in chicken broth, lemon juice, capers and return to a gentle simmer. Stir in remaining butter and return meatballs to pan. Simmer 5 minutes to complete cooking.
• Serve meatballs over rice or pasta or with a hunk of crusty bread. Enjoy!

The post Chicken Piccata Meatballs Are A Favorite appeared first on Lemony Thyme.

There are times when you just need to use up ingredients already in your fridge or pantry.

These Southwest Stuffed Bell Peppers are made for those days.

Change up the filling according to what’s on hand and you have an easy week night dinner that the whole crew will love!

The key ingredient categories in Southwest Stuffed Bell Peppers are:

Ground meat (chicken, turkey, beef or vegetarian meat substitute): we used ground chicken

Canned beans (black, kidney, white, or chickpeas): we used black beans

Cooked rice or grain (white rice, brown rice, quinoa, or couscous): we used leftover cooked rice and quinoa

Tomatoes (canned or fresh diced tomatoes, salsa, or tomato sauce): we used canned fire roasted diced tomatoes

Shredded Cheese (cheddar, monterey jack, pepperjack, or colby): we used monterey jack

Aromatics (onion, shallot, garlic, jalapeno, scallion, and/or cilantro): we used diced onion and jalapeno, and fresh cilantro

Seasoning (chili powder, cumin, oregano, garlic powder): we used them all

Besides being as satisfying as a casserole or comfort food, Southwest Stuffed Bell Peppers are a healthy and hearty meal.

Did you know that red bell peppers compared to green bell peppers have 10 times more beta-carotene and are loaded with Vitamin C, Vitamin A and are rich in antioxidants?

And they make terrific leftovers for lunch the next day!

Enjoy!!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Southwest Stuffed Bell Peppers

Change up the filling according to what's on hand and you have an easy, healthy and hearty week night dinner that the whole crew will love!

Course Main Course

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 4

Ingredients

• 4 bell peppers halved, seeds removed
• 2 cups cooked rice or favorite grain such as quinoa or couscous
• 1 Tbl olive oil
• 1 sweet onion diced
• 1 jalapeno fine diced
• 1/2 pound ground chicken or turkey, beef or meat substitute
• salt & pepper
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground oregano
• 1 15 ounce can black beans, drained and rinsed or kidney or white beans
• 2 1/2 cups shredded monterey jack cheese, reserve 1/2 cup for topping or cheddar or pepperjack or colby
• 1/2 cup fresh cilantro leaves chopped

Instructions

• Preheat oven to 375 degrees F. Place halved bell peppers cut side up in a shallow baking dish.
• In a large skillet, saute onion and jalapeno in olive oil until translucent, about 5 minutes. Add ground meat, season with salt & pepper and brown until cooked through, breaking into pieces with wooden spoon. Add the garlic powder, chili powder, cumin and oregano, stir to combine. Remove from heat and fold in beans and cooked rice (or grain), 2 cups shredded cheese, and chopped cilantro.
• Stuff pepper halves with filling. Bake for 30 minutes covered in foil. Remove foil, top with remaining 1/2 cup shredded cheese and bake uncovered for an additional 15-20 minutes until peppers are tender.

Notes

For Vegetarian version, substitute meat substitute for ground meat.

The post Healthy Southwest Stuffed Bell Peppers appeared first on Lemony Thyme.

With summer in full swing, it was time to recreate one of my most favorite Lemony Thyme comfort food recipes.

These burgers have all the fresh bright flavors that Greek food brings – lemon, fresh oregano, spinach, feta, aaahhhhh. They are super moist, easy to make and reheat beautifully.

You can easily double the recipe and have them for dinner tonight and lunch tomorrow! When reheated it’s quite possible that the flavors are even brighter.

I love to pair these burgers with Greek Style Potato Wedges to take everyday Burgers & Fries to a whole new level. You’ll absolutely love the combination! Make an easy lemon aioli to spread on your burger and dunk your fries into!

These juicy Greek Style Chicken Burgers are so full of flavor. The lemon and garlic are front and center and the fresh oregano shines through.

Does your family have a go-to burger recipe? We like to mix it up and experiment with new flavor combinations. I’d love for you to share some of your favorites in the comments below. Your feedback keeps the burger love grillin’!!

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Greek Chicken Burgers

These burgers are super moist with all the fresh bright flavors you love in Greek cooking.

Course Main Course

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 lb. ground chicken
• 1 egg
• 1/2 cup feta cheese crumbled
• 1/3 cup panko bread crumbs
• 1 1/2 cups fresh spinach leaves rough chopped
• 1 scallion thinly sliced
• 2 Tablespoon fresh oregano chopped
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon garlic & herb seasoning or garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 Tbl olive oil for pan frying, more if needed
• 4 burger buns or lettuce wraps optional

Instructions

• Combine all ingredients in medium bowl, then form into four burger patties.
• Heat cast iron or heavy skillet over medium-high heat, add olive oil, then pan fry burgers 5-7 minutes per side until golden brown. Allow to rest 5 minutes before serving.

The post Juicy Greek Style Chicken Burgers appeared first on Lemony Thyme.

Relatively wordless Wednesday Post.  Soooo.

I walk a lot.  It’s my time to silently talk through things and exhale.  My time.  During walking my brain churns which often inspires new recipes.  These Chicken Parmesan Meatball Sliders were the walking brain child inspired by these…

Mini-Fresh Mozzarella Balls.

Don’t let this delicate photo of fresh mozzarella balls fool you.  They came in a giant tub from Costco and found their way into more than one recipe.  Yet at the end of the day aka Labor Day Weekend, the survivors deserved proper recognition.  I don’t know, that’s just the way I think.

I’m walkin’, yes indeed and I’m talkin’
About you and me, I’m hopin’
That you’ll come back to me, yeah-yeah
I’m lonely as I can be, I’m waitin’
For your company, I’m hopin’
That you’ll come back to me

We all have songs that stick in our heads.  This is my get your steps on anthem.

Marinated mozzarella balls stuffed inside perfectly seasoned chicken meatballs, served parmesan slider style with mouthwatering marinara and freshly baked slider buns.

I’m talkin’ party pleaser, family-friendly, game-day changer recipe tonight.

Whoomp. There it is.  So sorry about those lame references.

Kind of. But not really. Let’s just move on.

These Chicken Parmesan Meatball Sliders are everything I’ve mentioned above and more.  Wait, is this a relatively wordless Wednesday post.  damn.  I’ve failed.  Thanks for hanging with me.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Chicken Parmesan Meatball Sliders

These Chicken Parmesan Meatball Sliders are juicy with just the right amount of seasoning. The melty mozzarella in the middle is a bonus!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Ingredients

• 1 lb. ground chicken
• 1 egg
• 1/2 cup fresh bread crumbs
• 1/4 cup chopped fresh parsley
• 1/4 cup grated parmesan cheese
• 2-3 garlic cloves minced
• 1 tsp. dried basil
• 1 tsp. garlic & herb seasoning
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. red pepper flakes
• 8 mini-fresh mozzarella balls about the diameter of a quarter
• 2-3 Tbl. olive oil
• 2 cups marinara sauce
• 8 slider buns
• 1/2 cup shaved parmesan cheese

Instructions

For meatballs…

• Combine egg, bread crumbs and next eight ingredients, through red pepper flakes. Add in ground chicken and gently mix by hand until just combined.
• Form into eight 2-inch diameter meatballs. Press a mozzarella ball into the middle of each meatball and enclose.
• Preheat oven to 350 degrees.
• Heat a skillet over medium heat and pan-brown meat balls on all sides.
• Pour marinara into 2-quart casserole. Nestle browned meat balls in sauce. Bake for 25-30 minutes.

To serve…

• Split slider buns and toast until golden. Place a chicken parmesan meatball on each bun, dollop with marinara sauce & fresh shaved parmesan.

The post Chicken Parmesan Meatball Sliders appeared first on Lemony Thyme.