Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 egg
¼ cup breadcrumbs
1 tbsp lemon zest
1 tbsp fresh lemon juice
1 tsp garlic powder
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
1 tbsp olive oil (for cooking)
For the Garlic Pastina:
1 cup pastina pasta
1 tbsp olive oil
2 cloves garlic, minced
2 cups chicken broth
¼ cup grated Parmesan cheese
Salt and black pepper to taste
2 tbsp fresh parsley, chopped
Directions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, lemon zest, lemon juice, garlic powder, oregano, salt, and black pepper until well
combined.
Roll the mixture into small meatballs (about 1½ inches in diameter) and place them on the prepared baking sheet.
Bake for 20-25 minutes, or until the meatballs are golden and cooked through.
While the meatballs are baking, heat olive oil in a pot over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the chicken broth and bring to a boil. Add the pastina and cook according to package instructions until tender.
Stir in the Parmesan cheese, season with salt and black pepper, and remove from heat.
Serve the lemon chicken ricotta meatballs over the garlic pastina, garnished with fresh parsley. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large mixing bowl, thoroughly combine the ground chicken, ricotta, Parmesan, egg, breadcrumbs, lemon zest, lemon juice, and all dried seasonings. Avoid overmixing to keep the meatballs tender. Using a cookie scoop or your hands, portion the mixture into 1½-inch balls, rolling them gently. Place them on the baking sheet, ensuring they are not touching. Bake for 20-25 minutes until golden brown and the internal temperature reaches 165°F.
While the meatballs bake, start the pastina. In a medium pot, heat the olive oil over medium heat. Add the minced garlic and sauté for just 30 seconds until fragrant but not browned. Immediately pour in the chicken broth and bring to a boil. Add the pastina and cook, stirring occasionally, for the time specified on the package (typically 5-7 minutes) until al dente. The pasta will absorb most of the broth. Remove from heat and stir in the Parmesan cheese until melted. Season with salt and pepper to taste.
Serving Suggestions
Plate this dish by spooning a generous portion of the creamy garlic pastina into a shallow bowl and topping it with 4-5 meatballs. Garnish with freshly chopped parsley for color and freshness. For a complete meal, serve with a simple arugula salad dressed with lemon vinaigrette or a side of roasted seasonal vegetables like asparagus or zucchini. A final sprinkle of extra Parmesan cheese and a crack of black pepper is always welcome.
How-to Summary
Combine chicken, cheeses, egg, breadcrumbs, lemon, and herbs. Form into balls and bake at 375°F for 20-25 mins. Separately, sauté garlic in oil, add broth, bring to a boil, and cook pastina. Stir in Parmesan. Serve meatballs over pastina, garnished with parsley.
Frequently Asked Questions
Can I use a different type of meat?
Yes, ground turkey or a mix of ground pork and chicken would work well. Adjust cooking time as needed based on fat content.
What can I use instead of pastina?
Any small pasta like orzo, ditalini, or even couscous is a good substitute. Cooking times and liquid amounts may vary.
Can I make the meatballs ahead of time?
Absolutely. You can assemble the raw meatballs and refrigerate them for up to 24 hours before baking. You can also freeze them on a sheet pan, then transfer to a bag for up to 3 months. Bake from frozen, adding a few extra minutes.
Why is my pastina gummy or sticky?
This usually happens if it’s overcooked or if there isn’t enough liquid. Ensure you use the recommended broth amount and follow package timing closely. Stirring in the cheese off the heat also helps.
Is there a substitute for ricotta cheese?
Full-fat cottage cheese (pressed through a sieve or blended) or even mascarpone can be used, though the flavor will be slightly different.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat, leading to dense, tough meatballs. Mix just until ingredients are combined.
- Browning the Garlic Too Much: Burnt garlic becomes bitter. Sauté it only until fragrant, about 30 seconds.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly grate your Parmesan for the best creamy texture.
- Overcrowding the Baking Sheet: Place meatballs with space between them to allow for proper air circulation and even browning.
Conclusion
This recipe for Lemon Chicken Ricotta Meatballs with Garlic Pastina is a delightful weeknight dinner that feels special. The bright, tender meatballs pair perfectly with the comforting, savory pasta. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality meal in about 40 minutes. It’s a versatile dish that invites personal touches, so don’t hesitate to experiment with herbs or different garnishes. Enjoy the process and the delicious results!