Lemon Chicken Meatballs
Steamed lemon chicken meatballs are succulent and juicy, coated with a thick lemon cilantro sauce seasoned with zesty, spicy Asian flavors.
Prep Time15 minutes mins
Cook Time12 minutes mins
Freeze Time15 minutes mins
Total Time42 minutes mins
Course: Main Course
Cuisine: Chinese
Servings: 4
Author: Kevin
Chicken Meatballs
Place ground chicken in a bowl and add the Panko breadcrumbs, water chestnuts, cilantro, egg, oyster sauce, soy sauce, garlic, ginger paste, Chinese Five Spice, white pepper and lemon zest. Using your hands to incorporate and mix well.
Cover bowl with plastic wrap and place in freezer for 15 minutes to firm up the meatball mixture.
Roll or scoop mixture into 12-16 meatballs. Transfer to a large non-stick skillet over medium high heat. Add 1/3 cup water, bring to a boil, cover and lower heat to simmer. Steam the meatballs for 10 minutes (water should almost completely evaporate; add more as needed). Remove from skillet and transfer to platter. Tent with foil to keep warm.
Lemon Sauce
Place the juice from a large lemon (about 3-4 tablespoons), chicken stock, cornstarch, soy sauce, oyster sauce, rice wine vinegar, sesame oil and white pepper in a saucepan. Whisk together over medium heat until thickened.
Stir in the diced lemon pieces (optional) and pour the sauce over the meatballs. Garnish with chopped cilantro and serve with steamed rice or noodles.
Serving: 4meatballs | Calories: 298kcal | Carbohydrates: 23g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 877mg | Potassium: 831mg | Fiber: 3g | Sugar: 4g | Vitamin A: 158IU | Vitamin C: 37mg | Calcium: 65mg | Iron: 3mg