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Dinner recipe · from the recipe book

Lemon-Dill Chicken Meatballs with Mushroom Pan Sauce

Tender, herb-flecked chicken meatballs browned in a skillet and simmered in a savory thyme-mushroom sauce brightened with lemon and dill, spooned over fluffy rice.

Lemon-Dill Chicken Meatballs with Mushroom Pan Sauce

Ingredients

  • 1¼ lb560 gGround chicken
  • 1 large50 gEggsbeaten
  • ⅓ cup40 gPlain dry breadcrumbs
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • 1 cup sprigs8 gFresh dillfinely chopped
  • 2 tsp4 gLemon zest
  • 4 cloves12 gGarlicminced
  • ¾ tsp4 gSalt
  • ¾ tsp2 gBlack pepper
  • 1½ tbsp20 gOlive oil
  • 5¾ cups sliced400 gWhite mushroomssliced
  • 1 medium110 gYellow onionfinely chopped
  • 1 tsp1 gDried thyme
  • 2 tbsp15 gAll-purpose flour
  • 1½ cups360 gLow-sodium chicken broth
  • ¼ cup60 gSour cream
  • 1 tbsp15 gLemon juice
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 2 cups475 gWater
  • 4 cups loosely packed120 gBaby spinach

Steps

  1. Bring the water to a boil in a saucepan, add the rice, cover and simmer on low for 18 minutes; rest off the heat, covered, until serving.
  2. Meanwhile, in a bowl mix the ground chicken, egg, breadcrumbs, half the parsley, half the dill, the lemon zest, one-third of the garlic, half the salt and half the black pepper. Roll into 20 balls.
  3. Heat half the olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides, about 6 minutes; move them to a plate (they finish cooking later).
  4. Add the remaining half of the olive oil, the onion and the mushrooms to the skillet with the remaining half of the salt. Cook until the mushrooms are browned, about 8 minutes.
  5. Stir in the remaining two-thirds of the garlic and the thyme for 30 seconds, then sprinkle in the flour and stir 1 minute.
  6. Gradually whisk in the chicken broth and bring to a simmer. Return the meatballs, cover and simmer 10 minutes, until they reach 165°F (74°C) in the center.
  7. Stir the spinach into the sauce until wilted. Off the heat, stir in the sour cream, lemon juice and remaining half of the black pepper.
  8. Fluff the rice, spoon the meatballs and mushroom sauce over it, and scatter with the remaining half of the parsley and dill.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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