Description
This recipe features tender and flavorful chicken meatballs infused with fresh herbs and a hint of brandy, complemented by a vibrant orange-lemon sauce. Served warm, these meatballs offer a delightful balance of citrusy brightness and savory richness, perfect as an appetizer or a main dish.
Ingredients
Scale
For the Chicken Meatballs:
- 300g minced chicken (or pork)
- 150g potatoes, boiled and mashed
- 1 egg
- 1 tablespoon breadcrumbs
- Salt to taste
- Pepper to taste
- Parsley to taste, finely chopped
- Mint to taste, finely chopped
- Flour, quantity as needed for dusting
- 25g butter
- Extra virgin olive oil, quantity as needed for frying
- 15ml brandy
For the Orange Sauce:
- 50ml orange juice
- 20ml lemon juice
- 30ml water
- 1 teaspoon cornstarch (maizena)
- Salt to taste
- 15g butter
- 15ml brandy
Instructions
- Prepare the Meatball Mixture: In a bowl, combine the minced chicken, boiled and mashed potatoes, egg, breadcrumbs, chopped parsley, chopped mint, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form the Meatballs: Shape the mixture into small, evenly sized meatballs. Lightly dust each meatball with flour to help with browning during cooking.
- Cook the Meatballs: Heat extra virgin olive oil and butter in a skillet over medium heat. Add the meatballs and cook them in batches, turning occasionally, until golden brown and cooked through, about 8-10 minutes. Remove from the skillet and set aside.
- Deglaze the Pan: Add 15ml brandy to the skillet to deglaze, scraping up any browned bits from the bottom of the pan to enhance the flavor.
- Prepare the Orange Sauce: In a small bowl, mix the orange juice, lemon juice, water, cornstarch, and salt. Pour this mixture into the skillet with the deglazing brandy and heat over medium, stirring constantly until the sauce thickens.
- Finish the Sauce: Stir in 15g butter and 15ml brandy into the thickened sauce for richness and depth of flavor.
- Combine and Serve: Return the cooked meatballs to the skillet, gently toss them in the orange-lemon sauce, ensuring they are well coated and heated through. Serve immediately.
Notes
- You can substitute pork for chicken if preferred, which will alter the flavor slightly but still yield delicious results.
- Boiling and mashing the potatoes helps bind the meatballs and adds moisture.
- Adjust the amount of herbs (parsley and mint) to your taste preference for a fresher or more subtle flavor.
- Ensure not to overcrowd the pan when frying meatballs to allow even browning.
- The orange sauce can be thickened further by increasing the cornstarch slightly if desired.
- Serve these meatballs as an appetizer or with rice or mashed potatoes for a fulfilling main dish.
Keywords: chicken meatballs, citrus sauce, orange lemon sauce, fried meatballs, savory meatballs, easy meatball recipe