Lemon-Herb Chicken Caesar Meatballs
Meet your new favorite high-protein recipe: Lemon-Herb Chicken Caesar Meatballs — a flavorful twist on the classic Caesar salad! These juicy, tender meatballs are made with lean ground chicken, loaded with Caesar-inspired seasonings, and baked or pan-seared to golden perfection.
Servings: 15 Meatballs
Equipment
- Mixing bowl
- Oven
- Sheet pan
- Parchment paper
- Scale or ice cream scoop
Ingredients
- 1 pound Ground chicken 92/8 or ground chicken of choice
- 4 WASA Light Rye crisp crackers
- 1/2 cup Fat free Fairlife milk
- 1/4 cup Chicken broth
- 1 Egg beaten
- 1 TBSP Minced garlic
- Zest of one lemon
- Juice of half a lemon
- 2 TBSP Dijon mustard
- 2 TBSP Worcestershire sauce
- 2 tsp Oregano
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/3 cup Fresh parsley
GARNISH
- Grated parmesan cheese optional
Instructions
- Preheat the oven to 400 degrees
- In a large bowl, crush the WASA crackers into the bowl.
- Pour in the milk, chicken broth and let soak until crackers are mushy and soaks the liquid up
- Add the beaten egg, lemon zest, lemon juice, Worcestershire sauce, Dijon mustard, dried oregano, minced garlic, onion powder, garlic powder, salt, pepper, parsley and ground chicken
- Mix until combined but DO NOT overmix
- Place the parchment paper onto the sheet pan
- Take the meatball mixture and evenly scoop or weigh out 15 even sized meatballs
- Place into the oven for 10 minutes, check the temperature (165 degrees internal)
- If the internal temperature is 165, remove sprinkle meatballs with the parmesan cheese and place back into the oven on a low broil
- Broil until golden and melty (about 3-5 minutes)
- Remove and enjoy!