I thought you might enjoy this recipe from Food Network's In the Kitchen App. Zesty Chicken Meatballs http://www.foodnetwork.com/recipes/sunny-anderson/zesty-chicken-meatballs-recipe.html 1 pound ground chicken 3 cloves garlic, minced 1 egg, whisked 3 tablespoons unseasoned whole-wheat bread crumbs 2 teaspoons Worcestershire sauce 1 teaspoon Hungarian or hot paprika 1 teaspoon onion powder 1 teaspoon chopped fresh oregano leaves, about 1 small sprig 1 tablespoon chopped fresh thyme leaves, about 5 sprigs 1 teaspoon brown sugar 1 lemon, zested Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.