Spaghetti al limone with chicken meatballs

Creamy Spaghetti al Limone served with juicy chicken meatballs is the kind of dinner recipe our family just loves. Easy and delicious!

Spaghetti al limone with chicken meatballs

Ingredients

Full recipe with amounts can be found in the recipe card below.

For the meatballs:

  • Ground chicken/chicken mince.
  • Breadcrumbs. Fresh or dried can be used.
  • Egg yolk.
  • Fresh parsley.
  • Thyme. 
  • Rosemary. 
  • Garlic. You can use fresh garlic or garlic powder.
  • Lemon zest. 
  • Parmesan. 
  • Salt and pepper. 

For the Spaghetti al Limone:

  • Butter. 
  • Fresh garlic. 
  • Cream. Whipping or heavy cream.
  • Lemon zest and juice. 
  • Salt and pepper. 
  • Spaghetti. 
  • Parmesan cheese.

Lemon Chicken piccata meatballs ingredients

How to make Spaghetti al Limone with meatballs

  1. Make the chicken meatballs: Combine all the ingredients in a large bowl then mix well. Form meatballs, slightly smaller than golf balls, and place on a parchment-lined chopping board. You can bake the meatballs or cook them in a pan. If baking, place the meatballs on a sheetpan and drizzle with a little olive oil. Bake in a very hot oven (220ºC/430ºF) until golden brown and just cooked through, approximately 10-12 minutes. To cook in a pan, heat a splash of oil in a large frying pan then cook the meatballs for 2-3 minutes per side until golden brown and cooked through.
  2. Make the Spaghetti al Limone: Melt the butter in a large pan then add the garlic. Cook for 30 seconds then pour in the cream. Season with salt and pepper and allow to simmer for 5 minutes. Remove from the heat then add the lemon juice, Parmesan cheese and lemon zest and whisk in. Toss with pasta and a splash of the pasta’s cooking water. Serve the spaghetti with the chicken meatballs and more Parmesan.

Spaghetti al limone with chicken meatballs

Chicken meatball recipes

  1. Lemon Chicken piccata meatballs
  2. Coq au vin blanc meatballs
  3. Sticky Teriyaki Chicken Meatballs

Spaghetti al Limone with chicken meatballs

Creamy Spaghetti al Limone served with juicy chicken meatballs is the kind of dinner recipe our family just loves. Easy and delicious!
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: chicken meatballs, Pasta al Limone, spaghetti al limone
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 578kcal
Author: Alida Ryder
Servings: 4

Ingredients

  • 500 g (1lb) ground chicken / chicken mince
  • 1 egg yolk
  • ½ cup dried breadcrumbs (1 cup fresh breadcrumbs)
  • ¼ cup Parmesan cheese
  • 2 tbsp chopped parsley
  • 1 tsp rosemary
  • ½ tsp dried thyme
  • 1 tsp lemon zest
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper

For the Spaghetti al Limne

  • 2 tbsp butter
  • 3 garlic cloves crushed
  • 1 cup cream
  • salt and pepper to taste
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • ½ cup Parmesan cheese
  • 500 g (1lb) spaghetti cooked + 1 cup cooking water reserved

Instructions

  • To make the meatballs, combine all the ingredients in a mixing bowl. With a wooden spoon, mix well.
  • With wet hands, form meatballs the size of golf balls.
  • Heat a large pan or skillet over high heat and add a few tablespoons of olive oil. Cook the meatballs until golden brown on all sides. Remove and set aside. If baking, place the meatballs on a sheetpan and drizzle with a little olive oil. Bake in a very hot oven (220ºC/430ºF) until golden brown and just cooked through, approximately 10-12 minutes.
  • To make the sauce, melt the butter in the pan and add the garlic. Cook for 30 seconds then pour in the cream.
  • Season with salt and pepper and allow to simmer for 5 minutes.
  • Remove from the heat then add the lemon juice, Parmesan cheese and lemon zest and whisk in.
  • Toss with pasta and a splash of the pasta's cooking water. Serve the spaghetti with the chicken meatballs and more Parmesan.

Nutrition

Calories: 578kcal | Carbohydrates: 51g | Protein: 32g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 843mg | Potassium: 763mg | Fiber: 2g | Sugar: 1g | Vitamin A: 805IU | Vitamin C: 8mg | Calcium: 100mg | Iron: 3mg

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2 Comments

  1. Absolutely delicious, made it for the family last night and they raved! Super easy – I didn’t use fresh garlic as we aren’t fans of it, so I just used garlic powder, even for the sauce and it was perfect! Thank you for for sharing your wonderful recipes with us!

  2. Hi Ali,
    This sounds lovely as I always feel that minced chicken/veal/pork are so much lighter in the stomach after consuming, better than the heavier minced beef even though I do use beef at times. I’m wanting to try this dish, but can I use the “whole” egg rather than just the yolk as I never know what to do with the albumen – and one at that let alone more. Love the idea of using “fresh” breadcrumbs as well as they’re lighter as well rather than dried breadcrumbs. Each to their own depending on what one is making I suppose. Thank you for all your lovely recipes as they’re great inspiration when one gets the answer “Oh, whatever” from hubby on what to make for dinner. I always tell him “I don’t know how to make WHATEVER”. It’s easier to just look up your site and Voila! I have an answer. Thank you again and keep them coming.