Description
Flavorful lemon chicken meatballs are served rolled up in flatbread with lettuce, tomato and a sour cream/mayo mixture with lots of garlic and sriracha flavor. A perfect summer meal!
Ingredients
Scale
For the meatballs:
- 1 pound ground chicken
- 1 egg
- 3/4 cup seasoned bread crumbs
- 2 minced garlic cloves
- 1/2 cup grated parmesan cheese
- Zest of one large lemon
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp olive oil
For the garlic sauce:
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 minced garlic cloves
- 1–3 tsp sriracha (depending on how spicy you like it)
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 tsp lemon juice
For serving:
- Spinach, romaine or arugula
- Tomatoes
- 6 flatbreads (I used Flat Out Light brand)
Instructions
- Form meatballs. In a bowl combine the chicken, egg, bread crumbs, garlic, parmesan cheese, lemon zest, oregano, cumin, coriander, paprika, salt and pepper. Use your clean hands to combine the mixture thoroughly. Form the mixture into small meatballs. I used about 1 Tbsp per meatball and it made 22 small meatballs.
- Brown meatballs (optional). Turn on your stove and heat up a large pan. Add in the oil. Swirl the oil around. Place the meatballs in the pan in one layer. Let them brown for 2 minutes. Turn them over and brown them on the other side for 2 more minutes. They are not done browning unless they are easy to pick up and don’t leave a residue. Add the meatballs to the slow cooker in one layer.
- Slow Cook. Cover the slow cooker and cook on low for about 4 hours.
- Make garlic sauce. While the meatballs are cooking prepare the garlic sauce. In a bowl stir together the sour cream, mayonnaise, garlic, sriracha, salt, pepper and lemon juice.
- Serve. Drizzle garlic sauce on top of a flatbread. Sprinkle lettuce and tomatoes on top. Spoon 4-5 meatballs on top. Roll up, eat and enjoy!
Notes
- Category: Chicken
- Method: Slow Cooker