Author: Quin Liburd @butterbeready
These Ginger Sumo Citrus Chicken Meatballs are a flavorful and easy-to-make dish that are perfect for a weeknight dinner or entertaining guests. Made with ground chicken, fresh herbs, spices, and bright Sumo Citrus citrus, these meatballs are tender, juicy, and bursting with flavor. They’re also a great way to switch up your meatball recipe and try something new. Serve them alone or with your favorite side dishes for a delicious and satisfying meal.
Ingredients
1 large egg
4 cloves of garlic, finely minced or pressed
2 teaspoons fresh grated ginger
1 tablespoon fresh chopped parsley or 2 teaspoons dried parsley
1 tablespoon sour cream or plain yogurt
¼ cup freshly grated parmesan cheese
⅓ cup panko breadcrumbs
½ teaspoon smoked paprika
½ teaspoon red pepper flakes- optional
Kosher salt & freshly ground black pepper, to taste
1 lb ground chicken
1 tablespoon unsalted butter
1 tablespoon olive oil
¼ cup freshly squeezed Sumo Citrus juice
Instructions
- In a large mixing bowl, crack open the egg and lightly beat. Then add in the garlic, ginger, parsley, sour cream, parmesan cheese, breadcrumbs, smoked paprika, red pepper flakes (if using), and salt/pepper- to taste. Stir everything together until combined.
- Lastly, add the ground chicken in and use a rubber spatula or a fork to bring the meatball mixture together until just combined- careful not to overwork the meat mixture to prevent tough meatballs.
- Set a baking sheet or large plate/platter aside. Use a medium spring-loaded scooper to scoop each individual meatball. Then roll the meatball in the palm of your hands just until the shape comes together. Place the meatball onto the prepared baking sheet or large plate/platter and repeat this process until all meatballs are shaped, you should end up with about 16-18 meatballs.
- Heat a large nonstick or cast-iron sauté pan or skillet over medium heat for a few minutes. Once hot, add the butter and oil to the pan and swirl to coat. Add the meatballs and allow them to brown on one side before turning. Carefully turn each meatball 3-4 times, until browned all over, about 10-12 minutes total.
- Once browned more or less evenly, add the Sumo Citrus juice to the pan and immediately cover. Let steam to cook all the way through, about 3 minutes more (or until an internal thermometer reads 165°F).
- Once they’re done, continue cooking, uncovered, shaking the pan to toss them around gently while the liquid reduces. They should end up coated in a thin brown sauce, with no more liquid left at the bottom of the pot (about 2-3minutes more). Then remove from heat.
- Serve these ginger chicken meatballs immediately as-is or alongside your favorite side items for a complete meal. Enjoy!
