3 tablespoons vegetable oil
1/2 cup brown sugar
1/4 teaspoon salt
3 cloves garlic, minced
75 chicken meatballs
1 1/2 teaspoons lemon zest
3 teaspoons orange zest
3 teaspoons salt
1 teaspoon ground black pepper
2 eggs, beaten
Melt the oil in a large skillet over medium heat. Saute the sugar, salt, and garlic in the pan until set. Remove from heat and stir in the chicken, lemon zest, orange zest, and salt. Return the pan to low heat. Mix in the orange zest and white sugar. Cook over low heat until all ingredients are heated and smooth.
Pour in the eggs one at a time mixing well after each addition. Spoon mixture into the prepared pan. douse with the peanut oil spray.
Bake at 350 degrees F (175 degrees C) for 2 hours or until chicken is no longer pink in the centers. Serve immediately, tossing with marinade for a little glaze.
Serving Suggestion:
In a large bowl, stir together the brown sugar, 3 tablespoons oil, chicken meatballs and lemon zest. Mix well. In a medium bowl, stir together the remaining 1 1/2 tablespoons oil and flour until well blended. Divide evenly and garnish with lemon zest.
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