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Serves: 20 meatballs
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients

Chicken Veggie Meatballs

  • 1 1/2 lbs ground chicken
  • 1 zucchini grated (1 cup)
  • 1 carrot grated (1 cup)
  • Handful of parsley chopped
  • 3 scallions finely diced
  • 1 lemon zested
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Olive oil to pan fry

Lemon Sauce with Potatoes

  • 2 1/2 cups water
  • Juice from 1 lemon
  • 1 small yellow onion finely diced
  • 2 tbsp honey
  • 3 yellow potatoes peeled and cut into 1" pieces
  • 2 celery stalks thinly sliced
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1 tsp black pepper

Directions

  1. Prepare the chicken meatballs by combining the ground chicken with the grated veggies, egg, breadcrumbs, lemon zest, parsley and spices together in a bowl.
  2. Prepare a baking sheet or plate with parchment paper, then roll about 3 tbsp of the chicken mixture into meatballs, slightly flattened- you should get about 20. Place them onto to sheet pan until they're all rolled.
  3. Heat a large dutch oven or pot with about 1/4 cup olive oil on medium heat. Pan-fry the meatballs for about 3-4 minutes per side to brown. Make sure to work in batches to not overcrowd the pan.
  4. Once the chicken meatballs are browned, remove them from the pan.
  5. Add in another 2 tbsp of olive oil to the same pan and add the diced onion. Saute for about 5-7 minutes.
  6. Add in the celery and potatoes and toss for 1-2 minutes.
  7. Add in the turmeric, cumin, salt & pepper with the lemon juice and honey and mix together.
  8. Pour in the water then place the chicken meatballs back into the pot. Top with fresh chopped parsley.
  9. Cover the pot and bring to a boil, then reduce the flame to simmer for 30-35 minutes, until the potatoes are fork tender
  10. Garnish with fresh parsley and fresh squeezed lemon before serving.