Description
For the Meatballs:
1 lb ground chicken
¼ cup breadcrumbs
¼ cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Lemon Pastina:
1 cup pastina (or small pasta)
1 tablespoon olive oil
1 lemon, zest and juice
½ cup chicken broth
1 tablespoon fresh parsley, chopped
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
Preheat oven to 375°F (190°C).
In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, and black pepper. Mix until just combined.
Form the mixture into small meatballs (about 1-inch in diameter) and place them on a baking sheet lined with parchment paper.
Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, cooking for 3-4 minutes on each side. Once browned, transfer the meatballs
to the oven and bake for 10-12 minutes, until fully cooked.
While the meatballs are baking, cook pastina according to package instructions. Drain and set aside.
In the same skillet, add olive oil and sauté lemon zest for 1 minute. Add chicken broth, lemon juice, salt, and black pepper. Bring to a simmer for 2-3 minutes.
Add the cooked pastina to the skillet, tossing to coat with the lemon sauce.
Serve the meatballs on top of the lemon pastina, garnished with fresh parsley.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Kcal: 400 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 375°F (190°C). In a large bowl, gently combine the chicken, breadcrumbs, Parmesan, egg, garlic, and seasonings. Overmixing can lead to tough meatballs. Form the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Heat olive oil in a skillet over medium heat and brown the meatballs in batches for 3-4 minutes per side to develop flavor. Transfer the skillet (if oven-safe) or the baking sheet to the oven to finish cooking for 10-12 minutes. Meanwhile, boil the pastina until al dente, then drain. In the same skillet, sauté lemon zest in oil for one minute before adding broth, lemon juice, salt, and pepper. Simmer for 2-3 minutes to create a light sauce. Toss the drained pastina in the sauce until fully coated.
Serving Suggestions
Plate the lemon pastina first, topping it with the warm chicken meatballs. Garnish generously with fresh chopped parsley. For a complete meal, serve with a simple side salad of arugula with a light vinaigrette or steamed green beans. This dish is excellent for meal prep—store components separately and combine when ready to eat. For a richer flavor, a sprinkle of extra Parmesan cheese or a drizzle of high-quality olive oil just before serving is highly recommended.
How-to Summary
Combine chicken mixture and form meatballs. Brown in a skillet, then finish in a 375°F oven for 10-12 mins. Cook pastina separately. In the same skillet, make a quick sauce with lemon zest, juice, and broth. Toss pastina in the sauce. Serve meatballs over the lemony pasta, garnished with parsley.
Frequently Asked Questions
Can I use a different type of ground meat?
Absolutely. Ground turkey or a lean ground pork blend works well. Adjust cooking times slightly if the fat content differs significantly.
What can I use instead of pastina?
Any small pasta like orzo, ditalini, or even couscous makes a great substitute. Adjust liquid amounts for couscous as needed.
How do I know when the meatballs are fully cooked?
The safest method is to use a meat thermometer. Chicken meatballs are done when their internal temperature reaches 165°F (74°C).
Can I make the meatballs ahead of time?
Yes. You can form the meatballs and refrigerate them, covered, for up to 24 hours before cooking. This can even help them hold their shape better.
Is there a way to make this dish gluten-free?
Yes. Use gluten-free breadcrumbs and ensure your pastina or substitute pasta is a certified gluten-free variety.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat, leading to dense, tough meatballs. Mix until ingredients are just combined.
- Skipping the Browning Step: Browning creates a flavorful crust through the Maillard reaction. Don’t move straight to baking.
- Overcrowding the Skillet: Crowding steams the meatballs instead of searing them. Brown in batches for the best texture.
- Overcooking the Lemon Sauce: Simmer the sauce briefly. Boiling it too long can make the lemon juice taste bitter.
Conclusion
This Chicken Meatballs with Lemon Pastina recipe is a testament to how simple ingredients can create a vibrant and satisfying meal. The juicy, herb-infused meatballs pair perfectly with the bright, comforting lemon pasta, offering a fantastic balance of flavor and texture. It’s a quick, family-friendly dish that feels special enough for guests. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a restaurant-quality result in under an hour. Give this recipe a try for a reliably delicious dinner that is sure to become a regular in your rotation.