Description
This Chicken, Lemon & Ricotta Meatballs with Linguine recipe offers a light and flavorful twist on a classic Italian dish. Tender chicken meatballs infused with fresh lemon zest and creamy ricotta are pan-fried to golden perfection and served over al dente linguine tossed with green beans in a luscious ricotta and lemon sauce. This dish balances tangy freshness with rich textures, making it a delightful and wholesome family meal.
Ingredients
Scale
Meatballs
- 2 chicken breasts
- 2 lemons, zested
- 200g ricotta, divided
- 3 tbsp parsley, chopped, divided
- 150g fresh breadcrumbs
- 100ml milk, plus 2 tbsp reserved
- 1 medium egg, beaten
- 25g plain flour, for dusting
- 1 tbsp olive oil
Pasta & Vegetables
- 300g linguine
- 320g green beans, trimmed and halved
Instructions
- Prepare the chicken mixture: Cut the chicken breasts into very small pieces using a sharp knife or pulse briefly in a food processor to avoid forming a paste. In a bowl, combine the chicken with half the lemon zest, half the ricotta, half the chopped parsley, and the fresh breadcrumbs. Mix well.
- Add wet ingredients and season: Add 2 tablespoons of milk, the beaten egg, and a generous pinch of salt and pepper to the chicken mixture. Stir thoroughly to combine all ingredients.
- Shape the meatballs: Lightly dust a plate with the plain flour. Wet your hands with water and roll golf ball-sized portions of the mixture into meatballs. Place them on the floured plate without overcrowding.
- Cook the meatballs: Heat a heavy-based frying pan over medium heat and add the olive oil. Carefully place the meatballs in the pan, ensuring they do not touch each other. Cook for 10–15 minutes, turning regularly so they brown evenly on all sides. Once cooked through and golden, transfer the meatballs to a plate.
- Cook the pasta and green beans: Bring a large pan of salted water to a boil. Add the linguine and cook according to package instructions. Three minutes before the pasta finishes cooking, add the green beans to the same water. Drain both linguine and beans, reserving some pasta water. Rinse under cool water to stop further cooking.
- Make the ricotta sauce: In the frying pan used for the meatballs, add the remaining ricotta, breaking it up as much as possible. Pour in 100ml milk and 2 tablespoons of the reserved pasta water. Cook over medium heat for a few minutes until the sauce thickens slightly.
- Toss and finish the dish: Add the cooked linguine, green beans, remaining lemon zest, and parsley to the ricotta sauce. Season with salt and pepper to taste. Gently fold in the cooked meatballs to warm through. Serve immediately for a fresh, creamy, and zesty meal.
Notes
- Pulse the chicken briefly if using a food processor to maintain texture and avoid a paste-like consistency.
- Wetting your hands when rolling meatballs prevents sticking.
- Reserving pasta water helps achieve a silky sauce consistency.
- Rinsing pasta and beans with cool water stops overcooking and keeps vibrant colors.
- This dish can be paired with a crisp white wine or a light lemonade for a refreshing complement.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: chicken meatballs, lemon ricotta meatballs, linguine recipe, Italian pasta dish, green beans linguine, creamy ricotta sauce, easy chicken dinner
