Irresistible creamy lemon chicken meatballs cooked in a pan. They are a simple, flavorful, and fragrant main course that we can prepare for lunch or dinner.
If you are looking for an easy, quick, and super tasty recipe, you are in the right place! Perfect for those who want to make something delicious and healthy without too much effort. The meat remains juicy and full of flavor, making it irresistible even for the little ones.
Today I propose chicken meatballs, a dish that will win over both adults and children with its creaminess and irresistible taste. The basic ingredients are very simple: chicken breast (but turkey or veal, etc., also work well), eggs, bread soaked in milk, and, of course, lemon.
Preparing these meatballs is a breeze: it only takes 30 minutes, including cooking time, to bring a main course to the table that will surprise everyone.
And do you know what the secret is to make them truly special?
The lemon! Both the zest and the juice give these chicken meatballs a unique freshness and delicacy that perfectly matches the white meat.
They are delicious and perfect for the whole family! Like all meatballs, these are also easy and quick: we will bring them to the table in less than half an hour, ready to be enjoyed.
Perfect to enjoy just made with their creamy sauce, these delicious lemon meatballs can also be prepared a few hours in advance without being cooked immediately.
Cover them with food wrap, without overlapping, and store them in the fridge, then cook them just before serving.
How about making these soft and fragrant lemon meatballs with us? Let’s start right away and then tell us in the comments how they turned out!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 15 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 114.13 (Kcal)
- Carbohydrates 8.22 (g) of which sugars 0.30 (g)
- Proteins 9.66 (g)
- Fat 4.80 (g) of which saturated 1.33 (g)of which unsaturated 1.08 (g)
- Fibers 0.87 (g)
- Sodium 284.49 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Irresistible Creamy Lemon Chicken Meatballs
- 1.1 lbs ground chicken (or turkey or veal etc)
- 2 slices stale bread (5.3 oz weight when squeezed)
- 1 egg
- 3 tablespoons Parmesan
- to taste chopped parsley
- to taste extra virgin olive oil
- salt
- to taste pepper
- to taste flour
- 1 lemon (organic, untreated if small use 2)
- rosemary (optional)
Tools
- Pan
- Bowl
Steps
Irresistible Creamy Lemon Chicken Meatballs
Soak the stale bread crumbs in cold or lukewarm water.
Squeeze the bread crumbs and add them to a bowl along with the ground chicken.
Add the whole egg, then the grated cheese.
Add chopped fresh parsley, fine salt, pepper, and grated lemon zest.
Start kneading with your hands until you get a soft and blended dough.
If needed, add a bit of breadcrumbs.
Take some dough and form balls by rolling them between your palms.
Try to make meatballs of the same size.
Lightly flour the meatballs (making sure to gently remove the excess)
Heat some extra virgin olive oil in a pan, place the meatballs side by side without overlapping them and let them brown, turning them occasionally.
If you like, flavor the oil with a sprig of rosemary.
Cook them on both sides for about 4/5 minutes until they form a golden crust.
Season them with a pinch of salt.Once well browned, deglaze with lemon juice.
Turn up the heat and shake the pan to let the lemon juice dry and form a creamy sauce.
Enjoy your meal…
Tips
Chicken meatballs with lemon can be served in many different variations. If you don’t like grated cheese, you can omit it and keep the other ingredients unchanged.
This way, your meatballs will also be perfect for those who are lactose intolerant.
If, however, you need to serve gluten-free meatballs, replace the breadcrumbs with gluten-free breadcrumbs or stale gluten-free bread softened in milk and well-squeezed.
Instead of flour, you can use cornstarch to coat the meatballs. The rest of the preparation remains unchanged.
The quantity of cheese can vary depending on your taste. Adjust accordingly.
Chicken meatballs with lemon can be stored for a couple of days in the fridge inside an airtight container. They should be reheated in the oven before serving again.
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