Creamy Spaghetti al Limone served with juicy chicken meatballs is the kind of dinner recipe our family just loves. Easy and delicious!
Keyword chicken meatballs, Pasta al Limone, spaghetti al limone
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Alida Ryder
500g (1lb) ground chicken / chicken mince
½cupdried breadcrumbs(1 cup fresh breadcrumbs)
For the Spaghetti al Limne
salt and pepperto taste
500g (1lb)spaghetticooked + 1 cup cooking water reserved
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.