Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
1 egg
¼ cup grated Parmesan cheese
½ cup breadcrumbs
2 cloves garlic, minced
Zest of 1 lemon
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Garlic Pastina:
1 cup pastina (or other small pasta)
1 tablespoon butter
2 cloves garlic, minced
2 cups chicken broth
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped
¼ cup grated Parmesan cheese
Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, combine ground chicken, ricotta, egg, Parmesan, breadcrumbs, garlic, lemon zest, oregano, salt, and black pepper. Mix until just combined.
Roll the mixture into small meatballs (about 1 inch in diameter) and place them on the prepared baking sheet.
Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides for about 5 minutes. Transfer them to the oven and bake for 10-12 minutes until
fully cooked.
Meanwhile, in a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Pour in chicken broth and bring to a simmer. Add pastina and cook, stirring occasionally, until tender and most of the broth is absorbed.
Season with salt and pepper, then stir in Parmesan and fresh parsley.
Serve the meatballs over the warm garlic pastina, garnished with extra Parmesan and parsley if desired.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: 400 kcal per serving
Servings: 4
