Honey Lemon Meatballs

🥘 Ingredients

• small lemon 1
• bread crumbs 0.33 cup
• ground turmeric 1 tsp
• coriander seeds, crushed 1 tsp
• neutral oil, such as avocado oil 2 tbsp
• ground chicken or ground turkey 1 lb
• egg 1
• salt
• pepper
• garlic cloves, finely grated 2
• freshly chopped parsley 2 tbsp
• neutral oil, such as avocado oil 2 tbsp
• white wine
• chicken stock 0.67 cup
• neutral oil, such as avocado oil 2 tbsp
• small lemon 1
• water 0.33 cup
• salt
• honey ¼ cup
• cold butter 3 tbsp
• honey

1. 1

   In a medium mixing bowl , zest and juice small lemon . Add bread crumbs , ground turmeric , coriander seeds, crushed , neutral oil, such as avocado oil , plus more for cooking and mix to combine.
2. 2

   Add ground chicken or ground turkey , egg , a hefty pinch of salt and pepper , garlic cloves, finely grated and freshly chopped parsley (if using). Mix everything until combined.
3. 3

   Shape 12 meatballs: Lightly wet your hands and pinch the mixture with your fingers, gently rolling it between your palms. Alternatively, you can scoop the meat using an ice cream scoop . Set the meatball on a plate and continue with the rest of the mixture.
4. 4

   In a 12-inch skillet over medium heat, heat neutral oil, such as avocado oil . Place the meatballs in the pan. Sear until deeply brown on the bottom, for about 6-8 minutes . Flip and continue searing on the other side for 4-6 minutes . Adjust the heat as needed.
5. 5

   Transfer the seared meatballs to a plate. Add white wine , such as pinot Grigio or chicken stock to the skillet and scrape off any brown bits from the bottom of the pan. Pour the liquid into a small bowl and set aside for later. Carefully pat dry the skillet using a paper towel .
6. 6

   To the dry skillet over medium heat, add neutral oil, such as avocado oil . Arrange the small lemon , sliced as thin as possible{1}, in a single layer and sear for 2-3 minutes , until they develop some dark spots on the edges. Flip the lemons and continue cooking for 1 minute .
7. 7

   Pour in the reserved pan juices (white wine) and water . Juice any lemon ends in the pan, and season with salt . Bring the mixture to a simmer.
8. 8

   Add honey , and stir to combine. Reduce the heat to maintain a steady simmer.
9. 9

   Transfer the meatballs back to the skillet and partially cover it with a lid . Simmer for 12 minutes , until the sauce has slightly thickened.
10. 10

    Push the meatballs to the side and add cold butter to the sauce, a tablespoon at a time, vigorously mixing to emulsify in the sauce. Repeat until the butter has been incorporated.
11. 11

    Top with more honey and serve right away.