Instructions

• In a large bowl, combine 1 pound ground chicken and 1 pound bratwurst with the casings removed. Mix gently until the two meats are evenly blended.
• Add 1 cup finely chopped yellow onion, 3 tablespoons finely chopped fresh mint, 4 tablespoons finely chopped fresh parsley, 2 tablespoons finely minced fresh chives, the zest of 1 lemon, 1 teaspoon fine sea salt, and 1 teaspoon black pepper. Mix until the herbs and seasonings are evenly distributed, taking care not to overwork the mixture.
• If desired, dust your hands lightly with flour and shape the mixture into meatballs about 1 to 1½ inches in diameter. Place formed meatballs on a plate or tray while you heat the pan.
• Heat 3 tablespoons olive oil in a large skillet over medium heat until the oil shimmers.
• Add the meatballs to the skillet in a single layer without crowding; cook in batches if needed. Cook for about 8–12 minutes, turning occasionally so all sides brown evenly, until meatballs are golden and cooked through (internal temperature 165°F or no pink in the center).
• Transfer cooked meatballs to a plate lined with paper towels to drain briefly.
• Serve warm, garnished with the 12 torn basil leaves if you wish.