Ingredients:
For the Meatballs:
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 garlic clove, minced
1 egg
Zest of 1 lemon
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Olive oil for frying
For the Pasta:
8 oz spaghetti
2 tbsp olive oil
2 garlic cloves, minced
Juice of 1 lemon
Fresh basil for garnish
Grated Parmesan for topping
Directions:
Make the meatballs: In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, minced garlic, egg, lemon zest, parsley, salt, and pepper. Mix until fully combined. Form into small meatballs.
Cook the meatballs: Heat a drizzle of olive oil in a skillet over medium heat. Cook the meatballs in batches, turning occasionally, until golden brown and cooked through (about 8-10 minutes). Set aside.
Cook the pasta: While the meatballs are cooking, bring a pot of salted water to a boil. Cook spaghetti according to package instructions. Drain and set aside.
Prepare the sauce: In the same skillet used for the meatballs, add olive oil and minced garlic. Sauté for 1-2 minutes until fragrant. Add lemon juice and stir.
Combine: Toss the cooked spaghetti in the skillet with the garlic lemon sauce. Serve with the chicken meatballs on top.
Garnish and serve: Garnish with fresh basil, extra lemon zest, and grated Parmesan. Enjoy warm!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 450 kcal per serving
