Lemon Herb Chicken Meatballs

One of my favorite cozy dinners. Tender chicken meatballs simmered with potatoes, peas, celery, and fresh herbs in a light, flavorful broth that’s perfect served over rice.

Meatballs

• 1 lb ground chicken
• 1 cup finely chopped parsley and cilantro
• 3 cloves garlic, crushed
• ½ cup breadcrumbs
• 1 egg
• Salt
• Black pepper
• Paprika
• Cumin
• A pinch of turmeric

For the dish

• Olive oil
• 1 shallot or 1 small onion, thinly sliced
• About 5 celery stalks, diced very small
• 3 cloves garlic, crushed
• 2-3 potatoes, peeled and cut into small cubes
• Frozen peas
• 3-4 bay leaves
• Salt
• Black pepper
• Cumin
• Turmeric
• Juice of ½ lemon
• 1 cup chicken broth (optional, but adds great flavor)
• Water
• Fresh chopped parsley and cilantro

Directions

1. In a bowl, combine the ground chicken, chopped parsley and cilantro, garlic, breadcrumbs, egg, salt, pepper, paprika, cumin, and turmeric. Mix until just combined.
2. Heat a drizzle of olive oil in a large pot. Form the mixture into small meatballs and cook until lightly golden on all sides. They don’t need to be fully cooked. Remove and set aside.
3. In the same pot, cook the sliced shallot (or onion) until softened and lightly golden.
4. Add the diced celery and cook for a few minutes. Stir in the garlic and cook for another minute.
5. Add the potatoes, frozen peas, bay leaves, salt, pepper, cumin, turmeric, and the lemon juice.
6. Pour in the chicken broth, then add enough water to just cover the vegetables. Stir everything together, cover, and let simmer for about 15 minutes.
7. Gently add the meatballs back to the pot. Cover and cook for another 15 minutes.
8. Sprinkle in plenty of fresh parsley and cilantro, cover again, and let everything cook for another 10–15 minutes, or until the potatoes are tender and the meatballs are fully cooked.

Serve

Serve over fluffy white rice with a lemony carrot ribbon salad on the side.

Enjoy 💕