Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 egg
½ cup breadcrumbs
Zest of 1 lemon
1 tbsp lemon juice
1 tsp garlic powder
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for cooking)
For the Garlic Pastina:
1 cup pastina (or orzo)
2 tbsp butter
2 cloves garlic, minced
2 cups chicken broth
¼ cup grated Parmesan cheese
1 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Directions:
In a large bowl, mix together ground chicken, ricotta, Parmesan, egg, breadcrumbs, lemon zest, lemon juice, garlic powder, oregano, salt, and black pepper.
Shape into small meatballs.
Heat olive oil in a skillet over medium heat. Sear the meatballs for 3-4 minutes per side until golden brown. Cover and cook for an additional 5 minutes, or
until fully cooked. Set aside.
In a separate pan, melt butter over medium heat and sauté the minced garlic for 1 minute.
Add the pastina and stir to coat in butter. Pour in the chicken broth, bring to a simmer, and cook for about 5-7 minutes until the pastina is tender.
Stir in Parmesan cheese and season with salt and black pepper. Remove from heat and garnish with fresh parsley.
Serve the meatballs over the warm garlic pastina and enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 380 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare the Meatball Mixture: In a large bowl, gently combine the ground chicken, ricotta, Parmesan, egg, breadcrumbs, lemon zest, lemon juice, and all seasonings. Avoid overmixing to keep the meatballs tender.
- Form the Meatballs: Using damp hands, shape the mixture into small, uniform meatballs, about 1-inch in diameter. This ensures even cooking.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Sear meatballs for 3-4 minutes per side until a golden-brown crust forms. Cover the skillet, reduce heat slightly, and cook for an additional 5 minutes to cook through. Transfer to a plate.
- Make the Garlic Pastina: In the same or a separate saucepan, melt butter over medium heat. Sauté minced garlic for 1 minute until fragrant. Add the pastina, stirring to coat it in the butter.
- Simmer the Pastina: Pour in the chicken broth and bring to a simmer. Cook, stirring occasionally, for 5-7 minutes until the pastina is al dente and has absorbed most of the liquid.
- Finish the Dish: Remove the pastina from heat. Stir in the grated Parmesan cheese until melted and creamy. Season with salt and pepper. Gently fold in the cooked meatballs or serve them on top.
Serving Suggestions
This comforting dish is versatile. For a complete meal, serve it with a simple arugula salad dressed with lemon vinaigrette to complement the citrus notes. Steamed green beans or roasted asparagus also make excellent sides. For a touch of freshness, top each plate with extra chopped parsley, a sprinkle of red pepper flakes, or a drizzle of high-quality olive oil.
How-to Summary
Combine chicken, cheeses, egg, breadcrumbs, lemon, and herbs to form meatballs. Sear until golden and cook through. Separately, sauté garlic in butter, toast the pastina, then simmer it in broth until tender. Finish pastina with Parmesan, parsley, salt, and pepper. Serve meatballs over the creamy garlic pastina.
Frequently Asked Questions
Can I use a different type of ground meat?
Yes, ground turkey or a mix of ground pork and beef are excellent substitutes. Adjust cooking time as needed based on fat content.
What can I use if I don’t have pastina?
Orzo is the best direct substitute. You can also use acini de pepe or even small couscous, adjusting the liquid and cooking time per package instructions.
How can I make this dish gluten-free?
Use certified gluten-free breadcrumbs or rolled oats for the meatballs. For the pastina, substitute with a gluten-free small pasta like GF orzo or quinoa.
Can I prepare the meatballs ahead of time?
Absolutely. You can form the meatballs and refrigerate them on a baking sheet, covered, for up to 24 hours before cooking. This can enhance flavor.
Why is my pastina sticky or gummy?
This often happens if the heat is too high, causing the broth to evaporate too quickly before the pasta is cooked. Ensure you maintain a gentle simmer and stir occasionally.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat, leading to tough, dense meatballs. Mix just until ingredients are combined.
- Crowding the Skillet: Sear meatballs in batches to ensure they brown properly instead of steaming.
- Underseasoning the Pastina: Remember to season the finished dish with salt and pepper. The broth and Parmesan provide salt, but a final adjustment is key.
- Using Pre-Grated Parmesan: For the best flavor and creaminess, grate a block of Parmesan cheese yourself. Pre-grated often contains anti-caking agents.
Conclusion
This Lemon Chicken Meatballs with Garlic Pastina recipe is a standout weeknight dinner that feels special without requiring hours in the kitchen. The bright, zesty meatballs paired with the rich, garlicky pasta create a perfectly balanced comfort food. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a restaurant-quality meal at home. It’s a flexible, crowd-pleasing dish that is sure to become a regular in your dinner rotation.
