Description
Tender chicken meatballs simmered in a rich and velvety lemon parmesan cream sauce. Bright citrus balances the savory depth of parmesan, creating a comforting yet fresh dish perfect for weeknight dinners.
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup grated parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon fresh lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large bowl, combine ground chicken, parmesan cheese, breadcrumbs, egg, minced garlic, lemon zest, salt, and black pepper. Mix gently until just combined.
- Heat olive oil in a large skillet over medium heat.
- Shape the mixture into evenly sized meatballs, about 1 1/2 inches each, and place them into the skillet.
- Brown the meatballs on all sides for about 6 to 8 minutes.
- Remove the meatballs briefly and add chicken broth and heavy cream to the skillet. Bring to a gentle simmer.
- Return the meatballs to the skillet and cook for another 8 to 10 minutes until fully cooked and the sauce thickens.
- Stir in fresh lemon juice and sprinkle with chopped parsley before serving.
Notes
- Do not overmix the meat mixture to keep the meatballs tender.
- Simmer the sauce gently to prevent it from separating.
- Taste and adjust lemon juice at the end for brightness.
- Freshly grated parmesan melts more smoothly into the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 155mg