Description
For the Meatballs:
1 lb ground chicken
¼ cup grated Parmesan cheese
¼ cup breadcrumbs
1 egg
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano
1 tablespoon olive oil (for cooking)
For the Lemon Butter Sauce:
2 tablespoons unsalted butter
Zest and juice of 1 lemon
½ cup chicken broth
½ teaspoon garlic powder
For the Garlic Parmesan Pastina:
1 cup pastina (or any small pasta)
2 tablespoons unsalted butter
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Directions:
In a large bowl, mix the ground chicken, Parmesan, breadcrumbs, egg, minced garlic, salt, black pepper, and oregano. Form into small meatballs.
Heat olive oil in a skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally, until browned and fully cooked. Remove from the pan
and set aside.
In the same pan, melt the butter, then stir in lemon zest, lemon juice, chicken broth, and garlic powder. Let it simmer for 2-3 minutes. Return the meatballs
to the pan, coating them in the sauce.
Meanwhile, cook pastina according to package instructions. Drain and set aside.
In a separate pan, melt butter and sauté minced garlic. Stir in the cooked pastina, salt, black pepper, and Parmesan cheese. Toss until fully combined.
Serve the meatballs over the garlic Parmesan pastina, garnished with fresh parsley.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 420 kcal per serving
Servings: 4
