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!
Servings 4
Calories 578kcal
Ingredients
- 500 g (1lb) ground chicken / chicken mince
- 2 slices (50g) white bread crusts removed
- 4 tbsp milk
- 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
- Tear the bread into small pieces then add to a large mixing bowl. Pour over the milk and allow to soak for 5 minutes.
- Add the remaining meatball ingredients and mix until just combined.
- 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
