Ingredients
Scale
For the meatballs:
1 lb (450 g) ground chicken
1/4 cup breadcrumbs
1 egg
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
For the lemon cream sauce:
2 tablespoons butter
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper. Mix until just combined.
- Form the mixture into small meatballs, about 1 inch in diameter.
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 8–10 minutes. Remove from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping any browned bits from the pan.
- Stir in the heavy cream, lemon juice, and lemon zest. Let the sauce simmer for 3–5 minutes until slightly thickened.
- Add salt, pepper, and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
- Return the meatballs to the skillet and coat them with the sauce. Simmer for another 3–5 minutes.
- Garnish with fresh parsley and serve warm.
Notes
420 kcal per serving
- Prep Time: 15 minutes
- Cook Time: 20 minutes