Description
For the Meatballs:
1 lb ground chicken
½ cup breadcrumbs (use gluten-free if needed)
¼ cup crumbled feta cheese
1 egg
2 tbsp fresh parsley, chopped
2 cloves garlic, minced
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for cooking)
For the Lemon Rigatoni:
12 oz rigatoni pasta
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
Zest of 1 lemon
Juice of 1 lemon
½ cup grated Parmesan cheese
Salt and black pepper, to taste
¼ cup fresh basil or parsley, chopped (for garnish)
Directions:
Prepare the Meatballs: In a large bowl, mix the ground chicken, breadcrumbs, feta, egg, parsley, garlic, oregano, salt, and black pepper until well combined.
Shape into small meatballs.
Heat olive oil in a skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally, until golden brown and cooked through. Remove from
heat and set aside.
Cook the Rigatoni: Boil rigatoni according to package instructions. Drain and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Stir in heavy cream, lemon zest, and lemon juice. Let simmer for 2-3 minutes.
Add the drained rigatoni and Parmesan cheese, tossing to coat. Season with salt and black pepper.
Serve the lemon rigatoni topped with Greek chicken meatballs. Garnish with fresh basil or parsley. Enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 480 per serving Servings: 4 servings
Step-by-Step Guide
Step 1: Combine Meatball Ingredients. In your large bowl, thoroughly mix the ground chicken, breadcrumbs, crumbled feta, egg, parsley, minced garlic, oregano, salt, and pepper. Use your hands for the best, even incorporation.
Step 2: Form & Cook Meatballs. Roll the mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium heat. Add meatballs, ensuring they aren’t crowded. Cook for 8-10 minutes, turning gently to brown all sides. Transfer to a plate.
Step 3: Cook Pasta & Start Sauce. While meatballs cook, boil the rigatoni in salted water until al dente. Drain. In the same skillet (do not wipe clean), melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
Step 4: Finish the Sauce. Pour in the heavy cream, lemon zest, and lemon juice. Simmer for 2-3 minutes to slightly thicken. Reduce heat to low and stir in the grated Parmesan until melted.
Step 5: Combine and Serve. Add the drained rigatoni and cooked meatballs to the skillet. Gently toss everything to coat in the creamy lemon sauce. Season with extra salt and pepper if needed.
Serving Suggestions
Plate this dish immediately while hot. Garnish generously with fresh basil or parsley for a color contrast. For a complete meal, serve with a simple side salad dressed with a light vinaigrette to balance the richness. Crusty bread is perfect for soaking up any extra sauce left on the plate.
How-to Summary
Mix chicken, breadcrumbs, feta, and herbs to form meatballs; pan-fry until cooked. Boil rigatoni. In the same pan, make a sauce with butter, garlic, cream, lemon, and Parmesan. Toss pasta and meatballs in the sauce, garnish, and serve.
Frequently Asked Questions
Can I use a different meat? Yes. Ground turkey is an excellent substitute for chicken. For a traditional twist, you can use ground beef or pork, but note the flavor will be richer and less “Greek.”
How can I make this dish lighter? Substitute the heavy cream with half-and-half or full-fat coconut milk for a dairy-free option. The sauce will be slightly thinner but still delicious.
Can I bake the meatballs instead? Absolutely. Bake on a parchment-lined sheet at 400°F (200°C) for 15-20 minutes. This is a great hands-off method and reduces splatter.
What if I don’t have fresh lemon? Avoid bottled juice. Instead, use 2 tablespoons of high-quality white wine or chicken broth and add an extra tablespoon of butter for richness.
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 cream or water to revive the sauce, as microwaving can cause separation.
Common Mistakes to Avoid
- Overmixing the Meatballs: This makes them tough. Mix just until ingredients are combined.
- Crowding the Skillet: Cook meatballs in batches to ensure they brown properly instead of steaming.
- Overcooking the Garlic: Burnt garlic turns bitter. Cook only until fragrant, about 60 seconds.
- Adding Cheese to Boiling Sauce: Always reduce the heat to low before adding Parmesan to prevent it from clumping or becoming greasy.
- Using Pre-Grated Parmesan: It contains anti-caking agents that prevent smooth melting. Freshly grate your cheese for a velvety sauce.
Conclusion
This Greek Chicken Meatballs with Lemon Rigatoni recipe is a standout weeknight dinner that feels gourmet. It masterfully combines the tangy, savory flavors of the Mediterranean with the comfort of creamy pasta. By following the detailed steps and avoiding common pitfalls, you’ll create a reliably delicious and impressive dish. The bright lemon sauce perfectly complements the herby, feta-filled meatballs, making every bite a delightful balance of flavors and textures.