Ground chicken was a staple for me in 2020, and it was fun to see which combinations I could come up with using this versatile protein. It’s available in most grocery stores, and takes so little time to cook. Today I made up a little recipe using some ingredients that I had in the refrigerator (hummus!) and they turned out so good that I wanted to share. It’s like these Chicken Piccata Meatballs but without the capers, because not everyone in my house is a fan of capers. I don’t use traditional binders like breadcrumbs or eggs here, simply because I don’t think it’s always necessary. If you want to increase the nutritional value, you could try adding one large egg plus 1/4 cup of breadcrumbs to hold them together. Just like in my chicken patty recipe, I find that hummus and in this case, dijon mustard does the job just fine. Working with ground chicken can be tricky because the mixture (my editor Dianne would kill me for using this word ) seems too wet in the beginning. Drop spoonfuls into the skillet and it firms up as it cooks. You do want to be gentle while working with them though. Once they’ve cooked on one side, gently shake the skillet to loosen them up and turn them. As with all of my recipes, they are just things I make at home with flavors that we enjoy. If you decide to try them or adapt them, or have any tips, feel free to share!

Cooking notes:

Some fresh or dried herbs could work really well here. Rosemary, oregano and thyme are all great options. I use plain hummus, but any flavor is perfect. These red pepper hummus turkey patties are also great. If you’re out of dijon mustard, try whole grain or plain yellow mustard.

Ingredients:

1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder (Used what I had, use 2 cloves fresh minced garlic if you prefer)
1 teaspoon Cavender’s All Purpose Greek Seasoning (Trust me.)
1 pound ground chicken
2 tablespoons plain hummus (I love Boar’s Head)
1 tablespoon dijon mustard (I love Grey Poupon)
Grated zest and juice of 1 large lemon, each set aside separately
4 tablespoons unsalted butter
An extra tablespoon of Dijon mustard for the sauce

Guidelines:

Heat the olive oil in a large non-stick skillet over medium heat.

Whisk salt, pepper, garlic powder, and Greek seasoning in a large mixing bowl to combine. Combining the seasonings first will help ensure that your chicken is seasoned evenly. Add the ground chicken, hummus, dijon mustard, and lemon zest to the same bowl. Gently mix with a fork until everything is combined, then shape into roughly 1 -ounce balls or drop tablespoonfuls at a time into the skillet until all the chicken is used up. Leave about 1 -inch space between each meatball so that it’s easier to flip.

Cook for 3 minutes, and then check the bottoms. If they are golden brown, gently shake the skillet to loosen them from the bottom and flip them over. Cook for an additional 3 to 5 minutes until they are evenly browned and register 165F internal temperature. Transfer the meatballs to a plate on the side and lower the heat to medium-low.

Add the butter to the skillet, and use a whisk to loosen up any sticky bits from the chicken. Add the lemon juice and whisk until the sauce has slightly thickened (2 minutes), then whisk in the remaining tablespoon of dijon mustard. Stir, toss meatballs back into the skillet and serve immediately with creamy mashed potatoes, my double parmesan cauliflower mash, steamed green beans, or any side of your choice.