Dinner

Chicken, Lemon & Ricotta Meatballs with Linguine Recipe

ByEthan Lark November 2, 2025November 2, 2025

Introduction

This flavorful dish features tender chicken meatballs infused with fresh lemon zest and creamy ricotta, served alongside linguine and green beans. It’s a delightful balance of bright citrus, herbaceous notes, and comforting textures that make for a satisfying meal.

The image shows a white bowl filled with creamy fettuccine pasta mixed with green beans, both coated in a white sauce with specks of green herbs. On top and around the pasta, there are several brown, crispy-looking round falafel pieces, one of which is cut open, showing a beige inside. The pasta strands are tangled and slightly glossy from the sauce. Some chopped green herbs are sprinkled over everything, giving it a fresh look. The bowl is placed on a white marbled surface with a blurred glass of light-colored liquid and a small white bowl in the background, and a green cloth is partially visible on the side. A silver fork rests in the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts
2 lemons, zested
200g ricotta
3 tbsp parsley, chopped
150g fresh breadcrumbs
100ml milk, plus 2 tbsp
1 medium egg, beaten
25g plain flour, for dusting
1 tbsp olive oil
300g linguine
320g green beans, trimmed and halved

Instructions

Step 1: Cut the chicken into very small pieces using a sharp knife, or pulse briefly in a food processor so it doesn’t turn to paste. Place the chicken in a bowl and add half the lemon zest, half the ricotta, half the parsley, and the breadcrumbs. Mix well.
Step 2: Add 2 tablespoons of milk, the beaten egg, and a pinch of seasoning to the chicken mixture. Stir until combined thoroughly.
Step 3: Lightly dust a plate with flour. Wet your hands and shape golf ball-sized portions of the mixture into meatballs. Place them on the floured plate and repeat until all mixture is used.
Step 4: Heat a heavy-based frying pan over medium heat and add the olive oil. Cook the meatballs without touching until they brown evenly on all sides, turning occasionally, for about 10-15 minutes. Remove and set aside on a plate.
Step 5: Meanwhile, bring a large pan of salted water to a boil. Add the linguine and cook according to the package instructions. Three minutes before the pasta is done, add the green beans to the boiling water.
Step 6: Drain the linguine and green beans, reserving some of the pasta water. Rinse under cool water to stop further cooking.
Step 7: Return the frying pan to medium heat. Add the remaining ricotta, breaking it up, then pour in 100ml milk and 2 tablespoons of reserved pasta water. Cook gently for a couple of minutes until the sauce thickens slightly.
Step 8: Add the drained linguine, green beans, remaining lemon zest, and parsley to the sauce. Season to taste, mix well, then fold in the meatballs. Serve immediately.

Tips & Variations

For extra flavor, add a teaspoon of garlic powder or finely chopped garlic to the meatball mixture.
Substitute chicken breasts with minced turkey or pork for a different taste.
If you prefer a spicier dish, sprinkle some red chili flakes into the sauce before combining the pasta.
Use gluten-free breadcrumbs and pasta to make this dish gluten-free.

Storage

Store leftover meatballs and pasta in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat, adding a splash of milk or pasta water to loosen the sauce as needed. Avoid microwaving for best texture.

How to Serve

A white bowl filled with creamy fettuccine pasta mixed with green beans and sprinkled with chopped green herbs. On top and mixed in, there are several golden-brown falafel balls with a crispy texture, one of which is cut open inside the bowl showing its soft, crumbly center. The creamy white sauce coats the pasta and beans evenly, giving a rich look. A silver fork is resting on the left side of the bowl, placed on a white marbled surface with a folded green cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the meatballs?

Yes, you can freeze the uncooked meatballs by placing them on a tray until firm, then transferring to a freezer-safe container. Cook from frozen, adding a few extra minutes to the cooking time.

What can I use instead of ricotta?

Soft cheeses like cottage cheese or cream cheese can be used as substitutes, though they may alter the texture slightly. For a dairy-free option, try a cashew-based cream.