I'm not going to lie, when I first began cooking and eating low-sodium, I could tell a big difference. All I craved were the salty foods I once ate without a care in the world. With recipes like this, I didn't even miss all that salt AT ALL. Everyone talks about eating low-fat, low-calorie, etc...but there are significant health benefits to just simply watching your salt intake daily!
Lemon-Rosemary Chicken Meatballs
Recipe adapted from The Daily Dish
- 1 medium onion, cut into smaller chunks
- 2 large cloves garlic, smashed & peeled
- 1 t. freshly grated lemon zest
- 1 T. chopped fresh rosemary or 1 1/4 t. dried rosemary, divided
- 1 lb. ground chicken
- 3/4 c. salt free breadcrumbs
- 1/4 c. grated Parmesan cheese
- 1/4 t. black pepper
- 1/4 c. flour
- 2 t. olive oil
- 2 c. low sodium chicken broth
- 4 t. freshly squeezed lemon juice
- 1 T. unsalted butter
- Place onion, garlic & lemon zest in a food processor.
- Add 1 tablespoon fresh or 1 teaspoon dried rosemary & pulse until the mixture is finely chopped but NOT mushy.
- Transfer mixture to a large bowl & using clean hands, add in the turkey, breadcrumbs, Parmesan & pepper, mixing until combined.
- Pinch off 2 tablespoons at a time and shape into meatballs, each about 1 1/2 inches in diameter.
- Place flour in a shallow dish and roll the meatballs to lightly coat. Reserve the remaining flour.
- Heat oil in a large skillet over medium heat.
- Once oil is hot, add meatballs & cook, turning once or twice, until browned, about 5 minutes.
- Remove the meatballs from the pan, place on a plate & set aside.
- Add about 1/2 c. of broth to the pan, increase heat to medium-high & cook, scraping up any browned bits, until almost evaporated, about a minute.
- Add the remaining broth & bring to a boil.
- Reduce heat to maintain a simmer and return the meatballs to the pan along with the remaining rosemary.
- Cover & cook until the meatballs are no longer pink in the middle, about 10 minutes.
- Remove the meatballs to a plate & set aside.
- Bring the sauce to a boil over medium-high & cook until reduced to 1 cup.
- Whisk lemon juice & 1 tablespoon of the reserved flour in a small bowl, mixing until smooth.
- Add the flour mixture to the sauce along with butter.
- Simmer, whisking constantly, until slightly thickened.
- Strain sauce through a fine-mesh sieve.
- Serve immediately.