Directions:
- In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.33 Kcal (705 kJ) | ||
| Calories from fat | 100.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.2g | 17% | |
|---|---|---|---|
| Cholesterol | 97.37mg | 32% | |
| Sodium | 75.55mg | 3% | |
| Potassium | 450.56mg | 10% | |
| Total Carbs | 2.9g | 1% | |
| Sugars | 1.08g | 4% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 14.1g | 28% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 1.3mg | 7% | |
| Calcium | 22.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 163.23 Kcal (683 kJ) | ||
| Calories from fat | 97.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.86g | 17% | |
|---|---|---|---|
| Cholesterol | 94.42mg | 32% | |
| Sodium | 73.26mg | 3% | |
| Potassium | 436.9mg | 10% | |
| Total Carbs | 2.82g | 1% | |
| Sugars | 1.05g | 4% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 13.67g | 28% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 1.2mg | 7% | |
| Calcium | 22.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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