Description
For the Meatballs:
1 lb ground chicken
¼ cup grated Parmesan cheese
¼ cup breadcrumbs
1 egg
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano
1 tablespoon olive oil (for cooking)
For the Lemon Butter Sauce:
2 tablespoons unsalted butter
Zest and juice of 1 lemon
½ cup chicken broth
½ teaspoon garlic powder
For the Garlic Parmesan Pastina:
1 cup pastina (or any small pasta)
2 tablespoons unsalted butter
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Directions:
In a large bowl, mix the ground chicken, Parmesan, breadcrumbs, egg, minced garlic, salt, black pepper, and oregano. Form into small meatballs.
Heat olive oil in a skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally, until browned and fully cooked. Remove from the pan
and set aside.
In the same pan, melt the butter, then stir in lemon zest, lemon juice, chicken broth, and garlic powder. Let it simmer for 2-3 minutes. Return the meatballs
to the pan, coating them in the sauce.
Meanwhile, cook pastina according to package instructions. Drain and set aside.
In a separate pan, melt butter and sauté minced garlic. Stir in the cooked pastina, salt, black pepper, and Parmesan cheese. Toss until fully combined.
Serve the meatballs over the garlic Parmesan pastina, garnished with fresh parsley.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 420 kcal per serving
Servings: 4
Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, combine 1 lb ground chicken, ¼ cup grated Parmesan, ¼ cup breadcrumbs, 1 egg, 2 minced garlic cloves, ½ tsp salt, ¼ tsp black pepper, and ½ tsp dried oregano. Mix gently with your hands until just combined; overmixing can make the meatballs tough.
2. Form and Cook Meatballs: Shape the mixture into small, uniform meatballs (about 1-inch in diameter). Heat 1 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F). Remove and set aside.
3. Make the Lemon Butter Sauce: In the same skillet, melt 2 tbsp butter. Add the zest and juice of 1 lemon, ½ cup chicken broth, and ½ tsp garlic powder. Simmer for 2-3 minutes until slightly reduced.
4. Finish the Meatballs: Return the cooked meatballs to the skillet with the sauce. Toss gently to coat and let them warm through for 1-2 minutes.
5. Prepare the Pastina: While meatballs cook, boil 1 cup pastina according to package directions. Drain. In a separate pan, melt 2 tbsp butter and sauté 2 minced garlic cloves until fragrant. Off the heat, stir in the cooked pastina, ½ tsp salt, ¼ tsp black pepper, and ¼ cup grated Parmesan until creamy.
6. Assemble and Serve: Divide the garlic Parmesan pastina among plates. Top with lemon butter chicken meatballs and garnish with 2 tbsp chopped fresh parsley.
Serving Suggestions
This dish is a complete meal on its own, but you can elevate it with simple sides. Serve with a crisp arugula salad dressed in lemon vinaigrette to complement the sauce. For a vegetable side, roasted asparagus or green beans work beautifully. To make it more substantial, a slice of crusty bread is perfect for soaking up the extra lemon butter sauce.
How-to Summary
Combine ingredients for chicken meatballs, form, and pan-fry until cooked. Create a simple sauce in the same pan with butter, lemon, and broth. Boil pastina separately, then toss with garlic butter and Parmesan. Serve meatballs and sauce over the pastina, garnished with parsley.
Frequently Asked Questions
Can I use a different type of meat? Yes, ground turkey or a mix of ground pork and chicken are excellent substitutes. Adjust cooking time slightly if the fat content differs.
What can I use instead of pastina? Any small pasta like orzo, ditalini, or even couscous will work. The key is a small shape that holds the sauce well.
How can I make this dish gluten-free? Use gluten-free breadcrumbs for the meatballs and a certified gluten-free small pasta like quinoa orzo or rice pastina.
Can I prepare the meatballs ahead of time? Absolutely. You can form the raw meatballs and refrigerate them for up to 24 hours before cooking. You can also fully cook and freeze them for up to 3 months.
My sauce is too thin. How can I thicken it? Let it simmer for an extra 1-2 minutes to reduce further. For a quicker thickener, mix 1 tsp of cornstarch with 1 tbsp cold water and whisk it into the simmering sauce.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat, leading to dense, tough meatballs. Mix until ingredients are just combined.
- Crowding the Pan: Cooking too many meatballs at once steams them instead of browning them. Cook in batches if necessary.
- Using Bottled Lemon Juice: Fresh lemon juice and zest are crucial for the bright, vibrant flavor of the sauce. Bottled juice will taste flat.
- Overcooking the Garlic: When sautéing garlic for the pastina, cook just until fragrant (about 30 seconds). Burnt garlic will taste bitter.
- Not Tasting for Seasoning: Always taste the pastina and sauce before serving and adjust salt and pepper as needed.
Conclusion
This Chicken Meatballs with Lemon Butter Sauce and Garlic Parmesan Pastina is a testament to how simple ingredients can create a restaurant-quality meal at home in just 30 minutes. The juicy, herbed meatballs paired with the bright, tangy sauce and creamy, garlicky pasta is a combination that is sure to become a weeknight favorite. By following the detailed steps and avoiding common pitfalls, you can consistently achieve a delicious, impressive, and comforting dish perfect for any night of the week.