Description
1 lb ground chicken
½ cup goat cheese, crumbled
¼ cup dried cranberries, chopped
1 egg
1 tbsp fresh parsley, chopped
1 tsp garlic powder
1 tsp dried thyme
Salt and black pepper to taste
1 tbsp olive oil (for cooking)
For the Lemon Garlic Rigatoni:
1 lb rigatoni pasta
2 tbsp olive oil
2 cloves garlic, minced
1 lemon, zest and juice
¼ cup fresh parsley, chopped
Salt and black pepper to taste
Directions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine ground chicken, goat cheese, cranberries, egg, parsley, garlic powder, thyme, salt, and black pepper. Mix until well combined.
Form the mixture into meatballs (about 1 to 1½ inches in diameter) and place them on the prepared baking sheet.
Bake for 20-25 minutes or until the meatballs are cooked through and golden brown.
While the meatballs are baking, cook the rigatoni according to package instructions.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the lemon zest and juice to the skillet, then stir in the cooked rigatoni. Toss to coat and season with salt and black pepper.
Serve the meatballs on top of the lemon garlic rigatoni. Garnish with fresh parsley. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Step 1: Prepare the Meatball Mixture. In a large mixing bowl, combine the ground chicken, crumbled goat cheese, chopped dried cranberries, egg, chopped parsley, garlic powder, dried thyme, salt, and black pepper. Use your hands or a fork to mix gently but thoroughly until all ingredients are evenly distributed. Avoid overmixing, which can make the meatballs tough.
Step 2: Form and Bake. Using damp hands, roll the mixture into uniform balls, about 1 to 1.5 inches in diameter. Place them on a parchment-lined baking sheet, ensuring they are not touching. Bake in the preheated oven at 375°F (190°C) for 20-25 minutes, or until they reach an internal temperature of 165°F and are golden brown.
Step 3: Cook the Pasta. While the meatballs bake, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve ½ cup of pasta water before draining.
Step 4: Create the Lemon Garlic Sauce. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Remove from heat and stir in the lemon zest and juice.
Step 5: Combine and Serve. Add the drained rigatoni to the skillet with the lemon-garlic mixture. Toss everything together, adding a splash of the reserved pasta water if needed to create a light, cohesive sauce. Season with salt and pepper. Divide the pasta among plates, top with the baked meatballs, and garnish with fresh parsley.
Serving Suggestions
This dish is a complete meal but can be elevated with simple sides. Serve with a crisp arugula salad dressed with lemon vinaigrette to complement the flavors. For a vegetable side, roasted asparagus or broccolini works beautifully. If desired, offer extra lemon wedges and a small bowl of grated Parmesan or additional crumbled goat cheese at the table for guests to add to their taste.
How-to Summary
To make Lemon Garlic Chicken Meatballs with Rigatoni: Mix ground chicken with goat cheese, cranberries, and herbs; form into balls and bake. Cook rigatoni separately. Sauté garlic in olive oil, then mix with lemon zest, juice, and the cooked pasta. Combine and serve the meatballs over the lemony rigatoni.
Frequently Asked Questions
Can I use a different type of meat? Yes, ground turkey or lean ground pork are excellent substitutes for the chicken and will yield similar results.
Can I make the meatballs ahead of time? Absolutely. You can assemble the raw meatballs, place them on a baking sheet, cover, and refrigerate for up to 24 hours before baking. You can also freeze them raw on the sheet, then transfer to a bag for up to 3 months; bake from frozen, adding a few extra minutes.
What can I use instead of goat cheese? Feta cheese is the best direct substitute. For a milder flavor, try ricotta, but you may need to add a bit more salt to the mixture.
Is there a way to make this dish creamier? For a richer sauce, stir in ¼ cup of heavy cream or a few tablespoons of the reserved pasta water mixed with 2 tablespoons of cream cheese into the lemon-garlic mixture before adding the pasta.
How do I prevent the meatballs from drying out? Avoid overbaking. Use a meat thermometer to check for 165°F at the center. The goat cheese and egg in the mixture also help retain moisture.
Common Mistakes to Avoid
Avoid overmixing the meatball ingredients, as this compacts the meat and leads to dense, tough meatballs. Do not brown the garlic in the skillet; sauté it only until fragrant to prevent a bitter taste. Finally, do not skip salting your pasta water, as this is crucial for seasoning the rigatoni itself.
Conclusion
This recipe for Lemon Garlic Chicken Meatballs with Rigatoni is a perfect weeknight dinner that feels special. The sweet-tart cranberries and creamy goat cheese in the meatballs pair wonderfully with the bright, simple lemon garlic pasta. It’s a balanced, flavorful dish that is straightforward to prepare and sure to become a family favorite. Enjoy the delightful combination of textures and flavors in every bite.
