Lemon-Dill Chicken Meatballs

In the depths of winter, sometimes you need a break from stews and beef. Sometimes, you budget won’t allow for pricey shellfish and you need a little something more than grilled cheese. You need something filling, refreshing, and not too heavy.

You need these dill-lemon chicken meatballs. Don’t let the recipe’s simplicity fool you – it tastes elegant and complex, and is satisfying without weighing you down.

Best of all, you can make it with stuff you probably already have in your house.

Lemon-Dill Chicken Meatballs


1 lb. ground chicken breast

1 egg

1/2 cup lemon juice

1 tbsp. dried dill

1 onion, diced

2 tbsp. Dijon mustard, plus 1 tbsp. reserved

.5/1 cup white wine

2 tbsp black pepper, plus more to taste

2 tsp. salt, plus more to taste

1 tsp. cayenne pepper, or to taste

1. Preheat the oven to 350F, and combine the chicken, egg, dill, half of the onion, mustard, pepper, and salt, and mix until well combined.

 2. Lay the rest of the onions in the bottom of your baking dish, then form the meat mixture into meatballs and layer them on top.

3. Bake for 20 minutes, or until the meatballs are totally cooked through and their juices run clear when pierced with a fork.

 4. Remove the meatballs and reserve them on a separate plate, then empty the contents of the pan into  a saucepan on the stove. There will be some white protein that is in the sauce, that is from the chicken and it is totally okay and delicious.

5. Put the pan on medium and add the wine, the rest of the mustard, and other seasonings. Let it come to a light simmer, then taste for seasonings. You may want to add more dill to the sauce itself, or some water if it is too acidic. Bottom line is that the sauce should be light and tangy without being sour.

7. When the sauce is to your liking, serve meatballs and sauce over noodles.

This is great for a dinner alone or for company. The meatballs are soft and moist, thanks to the fat from the egg. They are also low carb, since there is no sugar or flour anywhere in this recipe. The dill is grassy and fresh, reverberating with the fresh lemon juice. The onions turn soft and sweet, enriching the gravy’s flavor while the mustard thickens it. The cayenne adds a slight edge that keeps this from being boring.  This is wonderful over pasta, but is just as great over mashed potatoes or rice. Best of all, it is bright, fresh and ideal to jazz up a weeknight winter meal.

Well, no…best of all is that it tastes awesome