Chicken, Lemon & Ricotta Meatballs with Linguine and Green Beans Recipe
Introduction
These chicken, lemon & ricotta meatballs served with linguine offer a fresh and light twist on a classic pasta dish. The creamy ricotta and bright lemon zest make the meatballs tender and flavorful, perfectly complemented by crisp green beans.
Ingredients
- 2 chicken breasts
- 2 lemons, zested
- 200g ricotta
- 3 tbsp parsley, chopped
- 150g fresh breadcrumbs
- 100ml milk, plus 2 tbsp
- 1 medium egg, beaten
- 25g plain flour, for dusting
- 1 tbsp olive oil
- 300g linguine
- 320g green beans, trimmed and halved
Instructions
- Step 1: Cut the chicken into very small pieces using a sharp knife, or pulse gently in a food processor to avoid making a paste. Place the chicken in a bowl and add half the lemon zest, half the ricotta, half the parsley, and the breadcrumbs. Mix well.
- Step 2: Add 2 tablespoons of milk, the beaten egg, and a good pinch of seasoning to the bowl. Mix thoroughly until well combined.
- Step 3: Lightly dust a plate with plain flour. Wet your hands and shape golf ball-sized portions of the mixture into meatballs. Place each meatball on the floured plate and repeat with the remaining mixture.
- Step 4: Heat a heavy-based frying pan over medium heat and add the olive oil. Cook the meatballs, making sure they don’t touch, for 10–15 minutes, turning regularly to brown evenly on all sides. Transfer cooked meatballs to a plate.
- Step 5: Bring a large pan of salted water to a boil. Add the linguine and cook according to the package instructions. Three minutes before the pasta is done, add the green beans to the boiling water.
- Step 6: Drain the linguine and beans, saving some of the pasta water. Rinse them under cool water to stop further cooking.
- Step 7: Return the frying pan to the heat and add the remaining ricotta, breaking it up with a spoon. Pour in 100ml milk and 2 tablespoons of reserved pasta water. Cook for a couple of minutes until the sauce thickens slightly.
- Step 8: Add the linguine, green beans, remaining lemon zest, and parsley to the sauce. Season to taste and gently mix in the meatballs. Serve immediately.
Tips & Variations
- For extra zest, add a little lemon juice to the ricotta sauce before combining with the pasta and meatballs.
- You can substitute chicken breasts with turkey or lean pork if preferred.
- Fresh breadcrumbs provide a lighter texture, but canned breadcrumbs can be used in a pinch.
- Try adding a pinch of chili flakes to the meatball mixture for a subtle heat.
Storage
Store any leftover meatballs and pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of milk or reserved pasta water to loosen the sauce. Avoid microwaving as it may dry out the meatballs.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the meatballs ahead of time?
Yes, you can prepare the meatball mixture and shape the balls a few hours in advance. Keep them covered in the fridge until ready to cook.
Is it necessary to rinse the pasta and green beans after cooking?
Rinsing with cool water stops the cooking process, helping to keep the beans crisp and the pasta from becoming mushy. It’s especially helpful if you plan to mix everything into a sauce later.
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Chicken, Lemon & Ricotta Meatballs with Linguine and Green Beans Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
These chicken, lemon & ricotta meatballs paired with linguine and green beans offer a light, flavorful, and creamy pasta dish. Tender chicken meatballs infused with zesty lemon and creamy ricotta are pan-fried to golden perfection, then combined with linguine and crisp green beans in a delicate ricotta and lemon sauce for a refreshing and satisfying meal.
Ingredients
Meatballs
- 2 chicken breasts
- 1 lemon, zested (half of 2 lemons)
- 100g ricotta (half of 200g)
- 1.5 tbsp parsley, chopped (half of 3 tbsp)
- 150g fresh breadcrumbs
- 2 tbsp milk
- 1 medium egg, beaten
- 25g plain flour, for dusting
- 1 tbsp olive oil
Pasta & Vegetables
- 300g linguine
- 320g green beans, trimmed and halved
Sauce
- 100g ricotta (remaining half of 200g)
- 100ml milk
- 2 tbsp reserved pasta water
- 1 lemon, zested (remaining half)
- 1.5 tbsp parsley, chopped (remaining half)
- Salt and pepper, to taste
Instructions
- Prepare the chicken mixture: Cut the chicken breasts into very small pieces using a sharp knife or pulse briefly in a food processor to avoid turning into a paste. Place the chicken in a bowl and add half the lemon zest, half the ricotta, half the chopped parsley, fresh breadcrumbs, and mix well. Add 2 tablespoons of milk, the beaten egg, and a good pinch of salt and pepper. Mix thoroughly to combine all ingredients.
- Shape the meatballs: Lightly dust a plate with plain flour. Wet your hands to prevent sticking, then take golf ball-sized portions of the mixture and roll them into balls. Place each formed meatball on the floured plate and repeat until all the mixture is used.
- Cook the meatballs: Heat a heavy-based frying pan over medium heat and add olive oil. Place the meatballs in the pan, ensuring they have space around them and are not touching. Cook for 10-15 minutes, turning regularly to brown all sides and ensure they are cooked through. Remove and transfer to a plate.
- Cook linguine and green beans: Bring a large pan of salted water to a boil. Add the linguine and cook according to the package instructions. Three minutes before the linguine is done, add the trimmed and halved green beans to the boiling water. Drain the linguine and beans together, reserving some pasta water. Rinse under cool water to stop cooking.
- Make the sauce and combine: Return the frying pan to medium heat and add the remaining ricotta. Break it up as much as possible while adding the 100ml milk and 2 tablespoons of reserved pasta water. Cook gently for a couple of minutes until the sauce thickens slightly. Add the linguine, green beans, the remaining lemon zest and parsley to the pan. Season to taste, toss to combine.
- Serve: Stir the cooked meatballs back into the pan with the pasta and sauce to evenly distribute. Serve immediately while hot.
Notes
- Using freshly zested lemon adds brightness to the dish; avoid the white pith as it can be bitter.
- Lightly dusting with flour helps the meatballs hold their shape during frying.
- Cooking the green beans with the pasta saves time and keeps them tender-crisp.
- Reserve pasta water to add starch and loosen the sauce without diluting flavor.
- Rinsing the pasta and beans after cooking cools them and prevents overcooking.
- Use a heavy-based frying pan for even heat distribution and better browning of meatballs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: chicken meatballs, lemon ricotta meatballs, linguine recipe, pasta with meatballs, Italian chicken recipe, easy dinner, green beans pasta
