Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
1 egg
¼ cup grated Parmesan cheese
½ cup breadcrumbs
2 cloves garlic, minced
Zest of 1 lemon
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Garlic Pastina:
1 cup pastina (or other small pasta)
1 tablespoon butter
2 cloves garlic, minced
2 cups chicken broth
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped
¼ cup grated Parmesan cheese
Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, combine ground chicken, ricotta, egg, Parmesan, breadcrumbs, garlic, lemon zest, oregano, salt, and black pepper. Mix until just combined.
Roll the mixture into small meatballs (about 1 inch in diameter) and place them on the prepared baking sheet.
Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides for about 5 minutes. Transfer them to the oven and bake for 10-12 minutes until
fully cooked.
Meanwhile, in a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Pour in chicken broth and bring to a simmer. Add pastina and cook, stirring occasionally, until tender and most of the broth is absorbed.
Season with salt and pepper, then stir in Parmesan and fresh parsley.
Serve the meatballs over the warm garlic pastina, garnished with extra Parmesan and parsley if desired.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: 400 kcal per serving
Servings: 4
Step-by-Step Guide
Begin by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. In a large mixing bowl, gently combine all the meatball ingredients except the olive oil. Use your hands or a fork, but avoid overmixing to keep the meatballs tender. Roll the mixture into 1-inch balls. Heat the olive oil in a large skillet over medium heat. Brown the meatballs for about 5 minutes, turning to achieve a golden crust on all sides. Transfer the skillet-seared meatballs to the prepared baking sheet and bake for 10-12 minutes, or until their internal temperature reaches 165°F.
While the meatballs bake, start the pastina. In a medium saucepan, melt the butter over medium heat. Add the garlic and sauté for about 1 minute until fragrant but not browned. Carefully pour in the chicken broth and bring to a gentle simmer. Add the pastina, reduce the heat slightly, and cook for 5-7 minutes, stirring often, until the pasta is tender and has absorbed most of the broth. Remove from heat and stir in the salt, pepper, Parmesan cheese, and fresh parsley.
Serving Suggestions
Plate this dish by spooning a generous portion of the creamy garlic pastina into a shallow bowl and topping it with the lemon-ricotta chicken meatballs. For a vibrant finish, garnish with extra chopped parsley, a sprinkle of Parmesan, and a light drizzle of high-quality olive oil. A simple side of roasted broccoli or a crisp arugula salad with a lemon vinaigrette complements the rich flavors perfectly. For a heartier meal, serve with a side of crusty bread to soak up any remaining savory broth.
How-to Summary
Combine chicken, ricotta, egg, Parmesan, breadcrumbs, garlic, lemon zest, and herbs to form meatball mixture. Roll into 1-inch balls, pan-sear until browned, then finish baking in a 375°F oven. For the pastina, sauté garlic in butter, simmer with chicken broth, cook the pasta, then stir in Parmesan and parsley. Serve meatballs over the warm pastina.
Frequently Asked Questions
Can I use a different type of meat? Yes, ground turkey or a mix of ground pork and chicken are excellent substitutes for the ground chicken.
What can I use if I don’t have pastina? Any small pasta like orzo, ditalini, or even small shells will work. Adjust the cooking time according to the package directions.
Can I make the meatballs ahead of time? Absolutely. You can assemble the raw meatballs, store them covered in the refrigerator for up to 24 hours, or freeze them on a tray before transferring to a bag for longer storage. Cook from frozen, adding a few extra minutes to the baking time.
Is there a way to make this dish gluten-free? Yes, use certified gluten-free breadcrumbs for the meatballs and a gluten-free small pasta like quinoa orzo or rice pastina.
My pastina seems too dry/thick. How can I fix it? Pastina continues to absorb liquid. If it becomes too thick, simply stir in a splash of additional warm chicken broth or water to reach your desired creamy consistency.
Common Mistakes to Avoid
Avoid overmixing the meatball ingredients, as this can result in dense, tough meatballs. Do not skip the browning step before baking; it builds crucial flavor and texture. When cooking the garlic for the pastina, keep the heat medium to prevent it from burning and becoming bitter. Finally, resist the urge to overcook the pastina; it should be tender but still have a slight bite (al dente) when you remove it from the heat, as it will continue to soften in the residual heat.
Conclusion
This Lemon Ricotta Chicken Meatballs with Garlic Pastina recipe is a standout weeknight dinner that feels both comforting and elegant. The tender, flavorful meatballs paired with the creamy, garlicky pasta create a perfectly balanced dish that is sure to become a family favorite. With straightforward steps and common ingredients, it proves that a delicious, impressive meal can be on the table in well under an hour. Enjoy the bright, savory flavors of this delightful combination.
