Chicken Meatballs + Shishito Peppers Recipe
Aleppo pepper + dill + tarragon butter, lime labneh
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Ingredients
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For Chicken Meatballs
For Shishito Peppers
For Tarragon Butter
For Lime Labneh
Method
For Chicken Meatballs
- 1
Prepare the Meatball Mixture
In a large bowl, combine ground chicken, Aleppo pepper, chopped dill, salt, black pepper, minced garlic, egg, and breadcrumbs. Mix thoroughly until well combined.
- 2
Form the Meatballs
Using your hands, form the mixture into small meatballs, about 1 inch in diameter. Place the meatballs on a baking sheet lined with parchment paper.
- 3
Cook the Meatballs
Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs, making sure not to overcrowd the pan. Cook for about 5-7 minutes, turning occasionally until golden brown and cooked through.
For Shishito Peppers
- 4
- 5
Cook the Peppers
Cook the shishito peppers for about 5-7 minutes, turning occasionally until they are blistered and tender. Remove from heat.
For Tarragon Butter
- 6
Make the Tarragon Butter
In a small bowl, combine the softened butter, chopped tarragon, and lemon juice. Mix until well incorporated. Set aside.
For Lime Labneh
- 7
Prepare the Lime Labneh
In a bowl, mix the labneh with lime juice and lime zest until smooth and well combined. Adjust seasoning as needed.