Lately I’ve sort of been obsessed with chicken meatballs. I’m not so sure why but they’ve taken over in my kitchen. Chicken is such a blank slate, but it can also be very boring and monotonous if you’re not careful. Luckily meatballs are far from boring, especially when you have a seasoning rack filled with a huge variety of herbs and flavors.
So today, I present to you Dill Chicken Meatballs. For those of you who haven’t experimented with dill weed, this is a good recipe to experience it. It’s not too much where you feel like you’re eating a pickle, but just enough for a burst of flavor.
Here’s what you need:
- 1 lb ground chicken breast
- 1/2 orange pepper (chopped)
- 1 1/2 tsp Lowry’s seasoning salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp dried dill weed
- 1/3 cup bread crumbs
- 1-2 tbsp olive oil
Here’s what you do:
- Mix everything together. Get in there good so you get the seasonings all mixed in. If it’s still a little sticky you can add a bit more bread crumbs.
- Heat your oil on medium-high heat.
- Form your meatballs (or burger patties if you’re having a lazy day).
- Add the meatballs to the oil and cook 3-4 minutes on each side or until they have browned and cooked through.
- Drain them on a paper towel and enjoy!
Hope you guys like this one. They were a hit with the husband.