Cilantro Lime Chicken Meatball Recipe: Nut-Free, Gluten-Free, Dairy-Free

Here's an easy cilantro lime chicken meatball no-recipe, recipe. (No recipe because I just threw this together using a base meatball recipe from the New York Times.)

This a gently spiced, juicy, meatball. The fresh herbs are fab and the lime juice gives it's a subtle hit of acid. The meatball itself is super soft so the meatballs are less ball-shaped, more a dollop but still yum.


Cilantro Lime Chicken Meatball Recipe: Nut-Free, Gluten-Free, Dairy-Free

Yields approximately 12-16 meatballs (depending on how you scoop)

1 pound Bell & Evans ground chicken breast
1 handful fresh cilantro - chopped
1/4 red onion - minced
2 small cloves garlic -minced
Juice of one lime- minced
1 egg - beaten
1 tsp salt
1/2 tsp cumin (optional)

Preheat oven to 400 degrees. Line baking sheet with foil or parchment paper. Mix all ingredients together in a bowl. Preheat skillet with olive oil. Using tablespoon, scoop meat mixture into pan on medium high heat. Brown the balls on each side in batches, 1 minute each,  approximately. Place browned meatballs on the prepared baking sheet. When meatballs are all brown, add them to hot oven, bake for 10-12 minutes until internal temp reads 165 degrees. Serve with cooked veggies, salad, rice, pasta - I might have some of these for breakfast!



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