Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
½ cup breadcrumbs
1 egg
1 teaspoon lemon zest
1 tablespoon lemon juice
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Garlic Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
¼ cup roasted pine nuts
2 tablespoons fresh parsley, chopped
Directions:
In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, lemon zest, lemon juice, garlic, oregano, salt, and black pepper until well combined.
Shape into small meatballs.
Heat olive oil in a large skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally, until browned and cooked through. Remove from
skillet and set aside.
In the same skillet, heat olive oil and sauté garlic for 30 seconds. Add chickpeas, cumin, salt, black pepper, and red pepper flakes. Cook for 3-5 minutes,
stirring occasionally.
Stir in roasted pine nuts and fresh parsley.
Serve the meatballs over the garlic chickpeas, garnished with extra parsley and a squeeze of lemon if desired.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Kcal: 410 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, prepare your meatball mixture. In your large bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper. Use your hands or a fork to mix until just combined—overmixing can make the meatballs tough. With slightly damp hands, roll the mixture into small, uniform balls, about 1 to 1.5 inches in diameter. This ensures even cooking.
Next, cook the meatballs. Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if necessary to avoid crowding. Cook for 8-10 minutes, turning them gently with tongs every few minutes to achieve an even, golden-brown crust on all sides. Transfer the cooked meatballs to a clean plate.
Finally, prepare the garlic chickpeas in the same skillet. Add the olive oil and sauté the minced garlic for about 30 seconds until fragrant. Add the drained chickpeas, cumin, salt, black pepper, and red pepper flakes. Cook for 3-5 minutes, allowing the chickpeas to warm through and soak up the flavors. Remove from heat and stir in the roasted pine nuts and chopped parsley.
Serving Suggestions
Plate this dish by spooning a generous portion of the warm garlic chickpeas onto each plate and topping with the chicken meatballs. For a complete meal, serve it over a bed of fluffy couscous, quinoa, or creamy polenta to soak up the delicious juices. A simple side salad of arugula with a lemon vinaigrette complements the flavors beautifully. Garnish with extra chopped parsley, a final sprinkle of Parmesan, and a fresh wedge of lemon for squeezing.
How-to Summary
In summary: mix chicken meatball ingredients, form into balls, and pan-fry until cooked. In the same pan, sauté garlic and spices, then warm chickpeas in the mixture. Combine meatballs with chickpeas, stir in pine nuts and parsley, and serve.
Frequently Asked Questions
Can I use ground turkey instead of chicken?
Absolutely. Ground turkey is an excellent 1:1 substitute for the chicken and will yield a similar texture and flavor profile.
How can I make this recipe gluten-free?
Simply replace the regular breadcrumbs with a gluten-free alternative, such as gluten-free panko or even almond flour, to bind the meatballs.
Can I bake the meatballs instead of pan-frying?
Yes. Arrange the meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until cooked through.
How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.
What can I use if I don’t have pine nuts?
Toasted slivered almonds or chopped walnuts make a great crunchy substitute for pine nuts in this recipe.
Common Mistakes to Avoid
- Overmixing the meatball mixture: This develops the proteins and can lead to dense, tough meatballs. Mix until ingredients are just combined.
- Crowding the skillet: Adding too many meatballs at once steams them instead of creating a flavorful sear. Cook in batches if needed.
- Burning the garlic: When making the chickpeas, sauté the garlic for only 30 seconds before adding other ingredients. Burnt garlic tastes bitter.
- Skipping the lemon zest: The zest provides essential bright, citrusy oil that the juice alone cannot replicate. Don’t omit it.
Conclusion
These Lemon Herb Chicken Meatballs with Garlic Chickpeas offer a fantastic combination of bright, savory, and satisfying flavors, all ready in about 35 minutes. The recipe is versatile, allowing for easy substitutions to suit dietary needs, and the step-by-step guide ensures success. By avoiding common pitfalls like overmixing, you’ll achieve tender meatballs every time. This dish is a perfect weeknight dinner that feels special enough for guests. Give it a try for a meal that is both nourishing and delicious.
