Lemon Chicken Meatballs

1. 1

   First, soak the mushrooms in hot water for about 20 minutes. When they are done, drain and reserve the water and let the mushrooms cool. When they are cool enough to handle, chop them finely.

2. 2

   Meanwhile, in a large skillet that has a lid, saute the onion in 1 tablespoon olive oil for about 5 minutes, until translucent. Remove the onion from the pan and place it in a medium bowl. Mix it with the wine, 1/2 cup of reserved mushroom soaking liquid, and 1 cup of stock or water. Set aside.

3. 3

   Combine the chopped mushroom, chicken, lemon zest and juice, egg, breadcrumbs, soy sauce, parsley, scallion, and mustard in a large mixing bowl. Mix well and then shape into balls.

4. 4

   Heat another tablespoon of olive oil in the skillet. Saute the chicken meatballs for about 5 minutes per side, until they are nicely browned.

5. 5

   Add the onion/wine/stock mixture and bring to a boil over medium heat. Simmer gently, covered, for about 1/2 hour. Serve over pasta, rice, or in subs.

* Per serving · 4 servings · Values may vary.