TANGY CHICKEN MEATBALLS

1 pound ground chicken

3 cloves garlic, minced

1 egg, whisked

3 tablespoons unseasoned whole-wheat bread crumbs

2 teaspoons Worcestershire sauce

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon chopped fresh oregano leaves, about 1 small sprig if using fresh

1 tablespoon chopped fresh thyme leaves, about 5 sprigs if fresh 

1 teaspoon brown sugar

1 lemon, zested

 salt and freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil 1/4 cup of hoisin saice

5 tb of hot wing sauce

Directions
In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire,

 paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 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 they are brown and cooked on all sides,BUT firm to the touch,

 after the meatballs are done, mix together the wing sauce and hoisin sauce and pour over meatballs