Description
For the Meatballs:
1 lb ground chicken
¼ cup breadcrumbs
¼ cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Lemon Pastina:
1 cup pastina (or small pasta)
1 tablespoon olive oil
1 lemon, zest and juice
½ cup chicken broth
1 tablespoon fresh parsley, chopped
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
Preheat oven to 375°F (190°C).
In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, and black pepper. Mix until just combined.
Form the mixture into small meatballs (about 1-inch in diameter) and place them on a baking sheet lined with parchment paper.
Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, cooking for 3-4 minutes on each side. Once browned, transfer the meatballs
to the oven and bake for 10-12 minutes, until fully cooked.
While the meatballs are baking, cook pastina according to package instructions. Drain and set aside.
In the same skillet, add olive oil and sauté lemon zest for 1 minute. Add chicken broth, lemon juice, salt, and black pepper. Bring to a simmer for 2-3 minutes.
Add the cooked pastina to the skillet, tossing to coat with the lemon sauce.
Serve the meatballs on top of the lemon pastina, garnished with fresh parsley.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Kcal: 400 kcal per serving
Servings: 4
