- In a medium bowl combine chicken, garlic, panko, Worcestershire, season salt, parsley flakes, and lemon zest until all ingredients are evenly distributed. Cover and refrigerate for 30 minutes.
- Once chicken mix has rested, use a #40 scoop to portion meatballs. Roll to form meatballs.
- Heat butter and oil in a large saute pan over medium heat. Cook meatballs until they are golden brown on at least 2 sides and have reached an internal temperature of 165°F.
- String cooked meatballs on 4.5" skewers, with two meatballs per skewer. Serve 6 meatballs per appetizer plate with lemon pepper aioli **link recipe**
- Recipe type: Entrees
- Cuisine: North American