How To Make Chicken, Lemon & Ricotta Meatballs with Linguine
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 lemon, zested
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 8 oz linguine pasta
- Fresh basil, for garnish
Instructions
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In a large bowl, combine ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, lemon zest, minced garlic, chopped parsley, salt, and black pepper. Mix well until ingredients are evenly distributed.
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Shape the mixture into meatballs, about 1.5 inches in diameter.
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Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for about 10 minutes, turning occasionally, until they are browned and cooked through. Remove from skillet and set aside.
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Meanwhile, cook linguine according to package instructions until al dente. Drain and set aside.
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In the same skillet, add the cooked linguine and toss with the remaining olive oil and any juices from the meatballs.
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Serve the linguine topped with the chicken meatballs. Garnish with fresh basil.
Nutrition
- Calories : 415kcal
- Total Fat : 17g
- Saturated Fat : 5g
- Cholesterol : 123mg
- Sodium : 513mg
- Total Carbohydrates : 35g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 30g
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