For meatballs: 1/3 cup gf breadcrumbs 2 Tablespoons lemon juice 1 pound ground chicken 3/4 teaspoon salt 2 teaspoons paprika 1/2 teaspoon ground cumin 1/8 teaspoon dried red pepper flakes 2 Tablespoons parsley, chopped 2/3 cup onion, minced, sauteed in 2 Tablespoons olive oil until translucent. (Reserve half for topping) 2 Tablespoons olive oil 2 Tablespoons butter
For topping: 2 Tablespoons butter 1 teaspoon paprika 1/4 teaspoon ground cumin 1 Tablespoon lemon juice
Directions
In a large bowl, add ground chicken, bread crumbs, lemon juice, salt, paprika, cumin, pepper flakes, parsley and half of the sauteed onions. Mix thoroughly. Shape into 1-1/2" meatballs.
In a large skillet, heat oil and butter over medium-high heat. Brown meatballs on all sides, about 5 minutes total. Repeat in batches. Transfer to warm plate, cover and keep warm.
For topping: Melt remaining butter in skillet. Add remaining sauteed onions, paprika and cumin. Cook over medium heat until warmed through. Stir in lemon juice and spoon over meatballs. Serve.
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