Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Garlic Farfalle:
12 oz farfalle pasta
2 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
½ cup reserved pasta water
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
½ teaspoon salt
¼ teaspoon black pepper
Directions:
In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, lemon juice, oregano, salt, and black pepper. 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 and set
aside.
Cook farfalle according to package instructions. Reserve ½ cup pasta water before draining.
In the same skillet, heat olive oil and sauté garlic for 30 seconds. Add red pepper flakes (if using) and reserved pasta water.
Add the cooked farfalle and toss to coat in the garlic-infused oil. Stir in Parmesan cheese, parsley, salt, and black pepper.
Return the meatballs to the skillet, toss gently, and serve hot.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 460 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, combine all meatball ingredients except the olive oil in a large bowl. Mix gently with your hands until just combined—overmixing makes dense meatballs. Form into 1-inch balls. In your skillet, heat the oil over medium heat. Cook meatballs in a single layer, turning every 2-3 minutes for even browning. Ensure they reach an internal temperature of 165°F. While they cook, start your pasta in well-salted boiling water. The key step is reserving ½ cup of the starchy pasta water before draining. After removing meatballs, build your sauce in the same skillet to capture all the flavorful fond. Sauté garlic until fragrant but not browned, then add the pasta water and red pepper flakes. Let it simmer for one minute to create a cohesive sauce. Add the drained farfalle, tossing vigorously to coat. The starch in the water will help the sauce cling to the pasta. Finish by stirring in cheese and parsley off the heat.
Serving Suggestions
Plate this dish family-style in a large, shallow bowl for a rustic feel. Garnish with extra chopped parsley, lemon wedges, and a generous sprinkle of Parmesan cheese. For a complete meal, pair with a simple arugula salad dressed with lemon vinaigrette or roasted seasonal vegetables like asparagus or broccoli. A crisp, dry white wine such as Pinot Grigio or Sauvignon Blanc complements the lemon and garlic flavors beautifully.
How-to Summary
In summary: mix meatball ingredients, form balls, and pan-cook until golden. Boil farfalle, saving pasta water. In the meatball skillet, sauté garlic, add pasta water, then toss with the cooked pasta and cheese. Combine with meatballs and serve immediately.
Frequently Asked Questions
Can I use a different type of ground meat? Yes, ground turkey or a mix of pork and veal work well. Adjust cooking time slightly based on fat content.
How can I make this dish gluten-free? Use certified gluten-free breadcrumbs for the meatballs and your favorite gluten-free pasta. The method remains identical.
Can I prepare the meatballs ahead of time? Absolutely. You can form the meatballs and refrigerate them, covered, for up to 24 hours before cooking. This can enhance flavor.
Why is my sauce watery? This usually happens if the pasta water wasn’t starchy enough or if too much was added. Simmer the sauce for an extra minute to reduce, or add a sprinkle of cheese to thicken.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth to prevent drying out.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This develops the proteins in the meat, leading to tough, rubbery meatballs. Mix until ingredients are just combined.
- Skipping the Pasta Water: The starchy water is essential for creating a silky, emulsified sauce that coats the pasta. Never drain it all.
- Browning Garlic Too Much: Burnt garlic tastes bitter. Sauté minced garlic for only 30 seconds to 1 minute until fragrant.
- Crowding the Skillet: Cooking too many meatballs at once steams them instead of browning. Cook in batches if necessary.
Conclusion
This Lemon Garlic Chicken Meatballs with Farfalle recipe is a testament to how simple ingredients can create an extraordinary meal. The juicy, herbed meatballs paired with the bright, garlicky pasta come together in under an hour for a satisfying dinner that feels both comforting and elegant. Mastering the techniques of not overmixing, using pasta water, and building a pan sauce will elevate your everyday cooking. We hope this becomes a new favorite in your weekly rotation.