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!
Table of Contents
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.
How to make Spaghetti al Limone with meatballs
- 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.
- 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.
Chicken meatball recipes
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!
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Calories: 578kcal
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