The CHICKEN LEMON MEATBALLS are a light and fragrant main course, ideal for those who love delicate yet characterful flavors. The chicken, tender and juicy, is enriched by the freshness of lemon which, with its citrus note, gives balance and lightness to the dish without covering the taste of the meat.
The result is a simple yet refined preparation that wins you over at first bite.
Perfect for a family dinner or as the main course in a more elaborate menu, the chicken lemon meatballs stand out for their tender texture and the fresh aroma released during cooking.
Great both freshly made and reheated, they are a versatile, always appreciated solution to serve with seasonal vegetables or a fresh salad. A wholesome dish that harmoniously unites simplicity and taste.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz chicken breast
- 1 egg (medium)
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 slices white sandwich bread
- as needed milk
- as needed salt
- as needed black pepper
- Half onion
- Half glass white wine
- as needed rosemary
- 2 lemons (juice)
- 2 glasses water
- 1 teaspoon cornstarch (Maizena)
- 1 bunch parsley
Tools
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- 1 Mixer
- 1 Pan
- 1 Bowl
- 1 Citrus juicer
Steps
Remove any fat and small bones from the chicken breast, then cut into pieces and place in the mixer. Pulse until it has a minced texture. Remove the crust from the sandwich bread and soak it in the milk.
Transfer the minced chicken to a bowl and add the egg, the squeezed white bread, the Parmesan, salt, pepper and parsley. Mix everything until you obtain a homogeneous, soft mixture. Add the breadcrumbs only at the end, checking the consistency of the mixture. Since they are very low in fat, if the mixture is too dry the meatballs may become tough once cooked.
Shape the meatballs and set them aside.
In a large pan pour some oil and add the finely chopped onion. Season lightly and let it sweat over low heat for 5 minutes.
Add the meatballs and a sprig of rosemary, raise the heat and brown them on all sides. Deglaze with the white wine and, once the alcohol has evaporated, add two glasses of water.
Cover with a lid, lower the heat and cook for 20 minutes, adding more water if needed.Squeeze the lemons, mix the juice with the cornstarch and dissolve it. Pour the mixture into the pan and let it thicken over low heat until a smooth, fairly thick sauce forms.
Plate the chicken lemon meatballs, spoon over the sauce and garnish with chopped parsley and, if you like, some lemon zest.
