1 ½ teaspoon dried oregano (a little more if it’s fresh)
1 ¼ pound lean ground chicken
Lemon Olive Sauce:
3 tablespoons salted cold butter, cubed
3 cloves garlic, minced
1 tablespoon all-purpose flour
1 ½ cups low sodium chicken stock
½ cup green olives (or use ¼ cup capers!)
2 teaspoons lemon zest + ⅓ cup lemon juice
2 egg yolks
⅛ teaspoon freshly grated nutmeg
MEATBALLS: In a medium bowl, using a fork, mix together all the ingredients except the ground chicken. You also want to add 1 teaspoon of salt and ½ teaspoon of pepper. When the ingredients are combined, add the ground chicken and mix until *just* combined. Just be sure you don’t overwork the meat. Roll into 24-28 meatballs using a cookie scoop or about 1 ½ tablespoon each.
COOK: Heat a large skillet over medium-high heat. Drizzle in a little oil. Add the meatballs to the skillet but do not overcrowd. Cook in batches if they don’t all fit. Sear the meatballs for 5-7 minutes, flipping to brown all sides evenly, until the meatballs are cooked all the way through. Remove the meatballs to a plate.
SAUCE: Add 2 tablespoons butter to the skillet along with the minced garlic and cook for 30 seconds, stirring so it doesn’t burn. Add the flour and whisk. Once the flour cooks for 30 seconds, slowly drizzle in the chicken broth with one hand while you continue to whisk with the other hand. Then, allow the sauce to reach a simmer, and continue to cook for 3 minutes or until the sauce thickens a bit. Lower the heat to the lowest setting and let the sauce hang out. In a small bowl, whisk together the lemon juice and egg yolks. Once combined, add a tablespoon of the sauce from the skillet into the egg mixture while you whisk it. Repeat this step two more times (so a total of 3 tablespoon of sauce should be added to the yolks.) Then, with the heat on the lowest setting, add the yolk mixture to the sauce you have on the stove. Kick the heat up to medium and stir the sauce and allow it to cook for 4-6 minutes or until it thickens to your liking. Then, stir in the nutmeg and lemon zest. Taste and adjust with salt and pepper as desired. Add the last tablespoon of butter to the sauce and allow it to melt in slowly. Add the green olives to the sauce along with the meatballs. Let them heat through for just a minute or two until warm. Serve with fried bread, over buttered orzo, or rice!
