Ground-chicken meatballs with melty cheese, sriracha, and cilantro, finished in a buttery-lemon broth. Serve over rice with more cilantro — it’s everything.
Serves: 4
Ingredients
For the meatballs
- 1 lb (450g) ground chicken
- 1/2 cup shredded mozzarella
- 4 cloves garlic, grated (plus 2 cloves, minced, for the broth)
- 1 tbsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp mayo
- 1 tbsp sriracha
- 1 tbsp roasted chicken bouillon paste
- 1/2 cup chopped cilantro
For the broth
- 1 cup chicken stock
- 1 tbsp bouillon paste
- Salt and freshly cracked pepper, to taste
- 1/2 cup chopped fresh cilantro
- 3 tablespoons butter, divided
- Juice of 1/2 lemon
- 1 tablespoon sriracha
Directions
- In a large bowl, combine ground chicken, cheese, grated garlic, Italian seasoning, bouillon, red pepper flakes, chopped cilantro, mayo, sriracha, and black pepper. Mix well with your hands and form medium-size balls.
- Melt 2 tablespoons of butter with 1 tablespoon olive oil in a large skillet over medium-low heat. Sear meatballs on two sides until browned but not fully cooked through. Remove to a plate.
- In the same skillet, melt the remaining tablespoon of butter. Add lemon juice, chicken stock, sriracha, minced garlic, cilantro, black pepper, and bouillon. Cook 3–4 minutes, stirring, until it comes to a gentle simmer.
- Add the meatballs back to the pan with the broth. Cook over medium-high heat until firm and cooked through (165°F internal).
- Serve over rice with the broth spooned over and extra cilantro on top.