About This Recipe

Chicken meatballs simmered in a lemon-infused cream sauce with Parmesan cheese. A light main dish combining Italian flavors with citrus brightness.

Why You’ll Love This Recipe

• Ready in under 40 minutes
• Lighter than traditional beef meatballs
• Bright lemon balances creamy sauce
• Uses simple pantry ingredients
• Versatile serving options with pasta, rice, or vegetables

Ingredients

Meatballs:

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Sauce:

• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Step by Step Instructions

1. In a bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, lemon zest, salt, and pepper. Mix until just combined.
2. Form mixture into 1.5-inch meatballs (approximately 18-20).
3. Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 8-10 minutes, turning occasionally, until golden brown on all sides. Remove meatballs and set aside.
4. In same skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
5. Pour in chicken broth and bring to simmer, scraping up browned bits from pan bottom.
6. Reduce heat to low. Stir in heavy cream, Parmesan, lemon juice, lemon zest, and pepper.
7. Return meatballs to skillet. Simmer for 8-10 minutes until meatballs are cooked through and sauce thickens.
8. Garnish with fresh parsley before serving.

FAQ

Can I use ground turkey instead?

Yes, ground turkey can be substituted for chicken in equal amounts.

Can I make these ahead of time?

Cooked meatballs and sauce can be refrigerated for up to 2 days before reheating.

How do I prevent the sauce from curdling?

Maintain low heat after adding cream and avoid boiling the sauce.

You Must Know

• Do not overmix meatball ingredients to maintain tenderness
• Use freshly grated Parmesan for best melting properties
• Fresh lemon juice provides superior flavor to bottled
• Internal temperature of cooked meatballs should reach 165°F (74°C)

Storage Tips

• Refrigerate in airtight container for up to 3 days
• Freeze meatballs without sauce for up to 3 months
• Reheat gently on stovetop with splash of broth or cream
• Sauce may thicken when refrigerated – thin with broth when reheating