So, so good! This lemon meatball dish is quick and easy. Make the meatballs the day before as I did and put them in the fridge. The next day, I took them out to get to room temperature while I made the sauce. Fifteen to twenty minutes before eating, pour the sauce over the meatballs and pop the dish in the oven. Cook until the tops begin to brown and the sauce is bubbling. You have a meal to please a crowd or place leftovers in a sealed container for up to three days. Heat them the next day on top of the stove, in the oven, back steamer, or micro!
My husband is a potato man, so I served these gems over mashed potatoes this time. You can also serve this dish over your favorite gluten-free pasta; both are delicious! I used pecorino cheese because it is made with goat milk. You can use parmesan or any hard cheese as well. Let’s get cook’n!
Lemon & Pecorino Chicken Meatballs
Ingredients
- Meatballs:
- 1/2 white onion diced very fine
- 1/2 cup fresh parsley diced small
- Four garlic cloves pressed
- 1tsp of lemon zest
- 1tsp of lemon pepper
- 1/2 tsp salt
- 1 egg
- 1 pound of ground chicken or pork (or a combo)
- 1/2 cup dairy-free milk or real milk
- 1/2 cup gluten-free fine bread crumbs
- Sauce:
- 2 Tbsp of butter or ghee
- 1 Tbsp of gluten-free flour
- 1 1/2 cup chicken or veggie broth
- 1/2 cup of dairy-free milk or real milk
- 2 Tbsp of lemon juice
- 4 Tbs of pecorino cheese
- 1 tsp fresh parsley for garnish
- Fresh pecorino for garnish
- Mashed potatoes, rice, or gluten-free pasta
Directions
- Step 1 Meatballs:
- Step 2 Turn your oven to 425 F or 250C, and line a cookie sheet with baking paper.
- Step 3 In a medium bowl, combine the finely diced onion and parsley, pressed garlic, lemon zest, lemon pepper, salt, egg, ground pork or chicken, and milk. Mix thoroughly. I do this with clean hands! Then, add the fine bread crumbs (I used my coffee grinder to make fine-dried gluten-free crumbs). Please don’t mess with it too much. The bread will soak up the moisture, and the meatballs could become dry.
- Step 4 Use two tablespoons for each meatball. Roll into a ball and place it on the lined cookie sheet. I was able to get 24 meatballs with this recipe.
- Step 5 Bake for 12-15 minutes, depending on the size of your meatballs. I did 13 minutes. Set them aside to cool. If making this meal to eat today, place them in a baking dish and continue with the recipe (keep the oven on). If making them for another time, you can store them in the fridge in the baking dish with a lid (and turn off the oven).
- Step 6 Sauce:
- Step 7 On the stovetop, melt the ghee or butter on low.
- Step 8 Add the gluten-free flour. It will be thick like a roux.
- Step 9 Slowly add the chicken or veggie broth with a whisk to combine.
- Step 10 Add the dairy-free milk or milk and the lemon juice and mix with a whisk.
- Step 11 Turn the stove to medium and continue stirring until it thickens.
- Step 12 Sprinkle in the cheese and stir until melted.
- Step 13 Bake:
- Step 14 Pour the sauce over the meatballs and bake at 425 for 15-20 minutes until the meatballs are golden brown and the sauce is bubbly.
- Step 15 Serve with your favorite noodles, rice, or potatoes.
- Step 16 Sprinkle the dish with a bit of parsley and a dash of cheese!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.
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