Recipe for ZESTY Chicken MeatballsFresh thyme and fresh oregano, finely chopped (about a teaspoon each) I egg2 minced garlic clovesWhole wheat bread crumbs (about to cup)Some brown sugar (about 1 TBS)Worchestershire sauce (about 2-3 TBS)Onion powder (about 2 tsps.)Hungarian hot paprika (1-2 tsps- I substituted sweet paprika-didnt have the hot stuff!)Lemon zest (from one lemon)Ground lean chicken (1 pound)Pinch of salt and ground pepper Serves 3-4

Mix ingredients all together in a bowl by folding gently with your hands; dont over-mix. Form into balls slightly smaller than golf balls. If mix is too sloppy and wont ball up, add some more bread crumbs; it helps. [Have a lot of paper towels handy!]Drizzle olive oil in a large fry pan and brown up chicken balls over a medium heat, turning regularly to brown all sides. Cover and cook ball through and through with a lower heat for about 5-10 minutes as needed.These are great with pasta and a diluted pesto sauce or wrapped in pita bread with lettuce, tomato, or cukes and thin tahini sauce (or with Caesar salad dressing. I even love them cold the next day!