Chicken and Dill Meatballs

Name: Chicken and Dill Meatballs
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 2 lb (900 g) ground chicken; 1/2 cup (40 g) panko breadcrumbs; 1/2 cup (15 g) dill, finely chopped; 4 garlic cloves, finely grated; 2 lemons, zest finely grated; 2 tsp (10 ml) prepared horseradish; 1 1/2 tsp salt

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Preparation 35 min
Cooking 20 min
Freezing 3 h
Servings 8
Makes about 5 dozen
Freezes Yes

Rolling meatballs in a group is always a good plan. This version using chicken is tender, generous and flavourful. It’s probably because of the dill, lemon and horseradish that season the meatballs. Plus, they’re super convenient on weeknights when you’re ultra busy because you can put them directly into the oven from the freezer. They’re also very versatile, as they can be served as hors d’oeuvres or as a main course with pita bread or pasta. Ready for the meatball chain production?

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 2 lb (900 g) ground chicken
- 1/2 cup (40 g) panko breadcrumbs
- 1/2 cup (15 g) dill, finely chopped
- 4 garlic cloves, finely grated
- 2 lemons, zest finely grated
- 2 tsp (10 ml) prepared horseradish
- 1 1/2 tsp salt

Preparation

- In a large bowl, combine all of the ingredients. Season generously with pepper.
- Using a 1-tbsp (15 ml) ice cream scoop, shape the mixture into balls. Finish rolling with lightly oiled hands. Place the meatballs on a baking sheet lined with a silicone mat or parchment paper. Freeze for 3 hours or until the meatballs have hardened. Transfer the meatballs into an airtight container. They will keep in the freezer for 3 months. You can cook the meatballs from frozen in an oven preheated to 425°F (220°C) for 20 minutes.

Note from Ricardo

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Personal Note

RICARDO Ice Cream Scoop

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