Description
These Lemon Meatballs are a delightful fusion of tender minced chicken or pork combined with mashed potatoes, flavored with fresh herbs and finished with a vibrant citrusy orange-lemon sauce. Perfectly pan-fried and simmered with a splash of brandy, this dish offers a balance of savory meatballs with a bright, tangy sauce that elevates everyday comfort food into a sophisticated meal.
Ingredients
Scale
For the Chicken Meatballs:
- 300g minced chicken or pork
- 150g potatoes, peeled and boiled
- 1 egg
- 1 tablespoon breadcrumbs
- Salt, to taste
- Pepper, to taste
- Parsley, chopped, to taste
- Mint, chopped, to taste
- Flour, quantity sufficient for coating
- 25g butter
- Extra virgin olive oil, quantity sufficient for frying
- 15ml brandy
For the Orange Sauce:
- 50ml orange juice
- 20ml lemon juice
- 30ml water
- 1 teaspoon cornstarch (maizena)
- Salt, to taste
- 15g butter
- 15ml brandy
Instructions
- Prepare the Meatballs: Start by boiling and mashing the potatoes until smooth. In a large bowl, combine the minced chicken or pork with the mashed potatoes, egg, breadcrumbs, salt, pepper, chopped parsley, and mint. Mix thoroughly until all ingredients are well incorporated.
- Shape and Coat the Meatballs: Form the mixture into evenly sized meatballs, then lightly coat each one with flour. This helps to develop a nice crust during frying.
- Fry the Meatballs: Heat extra virgin olive oil and butter in a skillet over medium heat. Add the meatballs carefully and cook until they are golden brown and cooked through, turning occasionally to ensure even browning. This should take about 10-12 minutes. Remove the meatballs and set aside.
- Prepare the Orange Sauce: In the same skillet, add the brandy and carefully flame to burn off the alcohol, or allow it to reduce slightly. Then add orange juice, lemon juice, water, cornstarch, salt, and butter. Stir continuously over medium heat until the sauce thickens and is smooth.
- Simmer Meatballs in Sauce: Return the meatballs to the skillet, spoon the sauce over them, and simmer for an additional 5 minutes to allow the flavors to meld and the meatballs to become fully infused with the citrus sauce.
- Serve: Remove from heat and serve the lemon meatballs hot, garnished with additional parsley if desired. They pair wonderfully with rice, mashed potatoes, or a fresh green salad.
Notes
- You can substitute pork with chicken or vice versa depending on preference.
- Adding mint and parsley gives a fresh herbal undertone that complements the citrus sauce beautifully.
- Ensure meatballs are cooked through before adding them to the sauce to avoid undercooked interiors.
- If you prefer a thicker sauce, increase the cornstarch slightly but add it cautiously to prevent clumping.
- Brandy can be omitted if preferred, but it enhances the sauce’s flavor complexity.
Keywords: lemon meatballs, chicken meatballs, orange sauce, citrus sauce, pan-fried meatballs, minced chicken recipe, comfort food