2 tbsplemon zest*zest of 2 lemons (see notes above in post)
3cloves garlic *minced or crushed
1/4 cup minced brown onion*about 1/4 of med onion
1 tbspWorcestershire sauce*gluten-free version to remain gluten free
1/2cupall-purpose flour*or 1/2 cup chickpea flour for gluten-free (see notes above in post)
1/2 tsp sea salt
1/4 cuphigh heat oil (I used avocado oil) *plus 2 additional tbsp if needed
1/2cuplemon juice *about 2 lemons (see notes above for lemon amount changes)
3/4cupchicken broth *for lemon sauce
In a small saucepan bring 2/3 cup chicken broth to a boil over high heat. Once boiling add rinsed quinoa. Cover and lower heat to lowest setting. Simmer for about 10 mins or until broth is absorbed and quinoa has a popped appearance. Take off heat and let cool enough so as to not burn your hands, about 20 mins (placing cooked quinoa in refrigerator or freezer for 10 mins will speed cooling up).
Meanwhile in a large mixing bowl combine ground chicken, lemon zest, garlic, onion, Worcestershire and egg. Add in quinoa once cool enough and mix meatball mixture thoroughly using a wooden spoon or clean hands.
Using a tablespoon gently form meatballs into about 1/2 inch balls. On a separate plate combine flour with salt. Roll each meatball in four mixture (roll meatballs in a second coating if needed).
Heat a frying pan over med/high heat. Add oil. Working in batches of 2, fry meatballs until golden brown, about 3-4 minutes per side.
Set fried meatballs aside on separate plate. Carefully wipe down frying pan with paper towel. Over same med/high heat add lemon juice and 3/4 cup chicken broth to frying pan. Bring to a simmer and add all meatballs to lemon juice mixture. Lower to a med/low heat and cover. Cook for 10-12 mins turning meatballs halfway. Serve over brown rice or quinoa.
*Please use as many organic ingredients as possible.*