Description
Tender, zesty chicken meatballs enriched with ricotta, served over a creamy garlic-infused pastina for a comforting and flavorful meal.
Ingredients
Scale
For the Crust:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup breadcrumbs
- Zest of 1 lemon
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup pastina (or small pasta like orzo)
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 cloves garlic, minced (for pastina)
- Fresh basil or parsley for garnish
Instructions
1. Prepare the Crust:
- In a bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, lemon zest, minced garlic, parsley, salt, and pepper. Mix gently until just combined.
- Form the mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium heat and brown meatballs on all sides, about 5-7 minutes. Remove and set aside.
- In the same skillet, add pastina and minced garlic. Toast for 1-2 minutes, then pour in chicken broth. Bring to a simmer and cook until pastina is tender, about 8-10 minutes.
- Stir in heavy cream and return meatballs to the skillet. Simmer for another 5 minutes until meatballs are cooked through and sauce thickens slightly.
- Season with salt and pepper to taste. Garnish with fresh herbs and serve warm.
Notes
You can customize the seasonings to taste.