Description
For the Meatballs
1 lb ground chicken
1/2 cup crumbled feta cheese
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Garlic Rigatoni
12 oz rigatoni pasta
3 tablespoons unsalted butter
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
Salt and black pepper, to taste
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, feta, breadcrumbs, egg, garlic, lemon zest, lemon juice, oregano, salt, and black pepper until combined.
Roll mixture into 1-inch meatballs and place on the prepared baking sheet. Drizzle with olive oil.
Bake for 18–20 minutes or until golden brown and cooked through.
While the meatballs bake, cook rigatoni according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
Stir in heavy cream and Parmesan cheese, cooking for 2–3 minutes until slightly thickened.
Add cooked rigatoni to the skillet and toss to coat. Season with salt and black pepper.
Serve garlic rigatoni with lemon chicken feta meatballs on top. Garnish with fresh parsley and extra Parmesan.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 550 per serving, Servings: 4
Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, thoroughly combine the ground chicken, crumbled feta, breadcrumbs, egg, minced garlic, lemon zest, lemon juice, oregano, salt, and pepper. Avoid overmixing to keep the meatballs tender.
2. Form and Bake: Roll the mixture into uniform 1-inch balls. Placing them on a parchment-lined baking sheet ensures easy cleanup. Drizzle with olive oil before baking at 400°F for 18-20 minutes, or until they reach an internal temperature of 165°F.
3. Cook the Pasta: While the meatballs bake, bring a large pot of salted water to a boil. Cook the rigatoni until al dente, then drain, reserving about 1/2 cup of pasta water.
4. Make the Sauce: In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes, cooking for just 60 seconds until fragrant. Stir in the heavy cream and Parmesan, simmering for 2-3 minutes until the cheese melts and the sauce thickens slightly.
5. Combine and Serve: Add the drained rigatoni to the skillet, tossing to coat in the sauce. If the sauce is too thick, loosen it with a splash of the reserved pasta water. Season with salt and pepper. Top the pasta with the baked meatballs.
Serving Suggestions
Plate this dish family-style for a comforting meal. Garnish generously with chopped fresh parsley and extra grated Parmesan. For a complete dinner, serve with a simple arugula salad dressed with lemon vinaigrette or with a side of roasted vegetables like asparagus or broccoli. A crisp white wine, such as Sauvignon Blanc, complements the lemon and garlic flavors perfectly.
How-to Summary
This dish combines baked lemon-feta chicken meatballs with a creamy garlic parmesan rigatoni. Mix and bake the meatballs while cooking the pasta. Create a simple, flavorful sauce by sautéing garlic in butter, then adding cream and Parmesan. Toss the pasta in the sauce, top with the meatballs, and garnish with parsley.
Frequently Asked Questions
Can I use a different type of meat? Yes, ground turkey or a mix of ground pork and chicken work well. Adjust cooking time as needed to reach 165°F internally.
How can I make this recipe gluten-free? Use gluten-free breadcrumbs for the meatballs and your favorite gluten-free pasta. Ensure all other ingredients, like feta, are certified gluten-free.
Can I prepare the meatballs ahead of time? Absolutely. You can form the meatballs and store them covered in the refrigerator for up to 24 hours before baking. You can also freeze uncooked meatballs on a tray, then transfer to a bag for up to 3 months. Bake from frozen, adding a few extra minutes.
What can I substitute for heavy cream? For a lighter option, half-and-half will work, though the sauce will be slightly less rich. For a dairy-free version, use full-fat canned coconut milk.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce, or in the microwave.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This can lead to tough, dense meatballs. Mix just until the ingredients are combined.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. Grate a block of Parmesan fresh for a smoother, creamier sauce.
- Overcooking the Garlic: Garlic burns quickly. Cook it only until fragrant (about 1 minute) to avoid a bitter taste.
- Skipping Pasta Water: Not reserving starchy pasta water is a missed opportunity. It’s the perfect tool to adjust your sauce’s consistency and help it cling to the pasta.
Conclusion
This Lemon Chicken Feta Meatballs with Garlic Rigatoni recipe is a standout weeknight dinner that feels special. The bright, tangy meatballs pair beautifully with the rich, creamy pasta, creating a balanced and satisfying dish. By following the detailed steps and avoiding common pitfalls, you can consistently achieve a restaurant-quality meal at home. It’s a versatile recipe that invites customization, so don’t hesitate to make it your own. Enjoy the delicious results of this simple yet impressive combination.
