CHICKEN, LEMON & RICOTTA MEATBALLS WITH LINGUINE
Flavour-packed, easy to make and nutritious - our zesty chicken meatballs tick all the boxes for a family meal
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Cut the chicken into very small pieces using a sharp knife. You can use a food processor, but pulse so it doesn't turn into a paste. Put in a bowl and add half the lemon zest, half the ricotta, half the parsley, the breadcrumbs and mix together. Add the 2 tbsp milk, the egg and a good pinch of seasoning. Mix again.
- Dust a plate lightly with flour. Wet your hands, take a golf ball-sized piece of the meatball mixture and roll into a ball. Set on the floured plate and repeat until all the mixture has been used up.
- Heat a heavy-based frying pan over a medium heat, add the oil, then the meatballs, ensuring they don't touch each other. Cook for 10-15 mins, turning so they brown on all sides. Transfer to a plate.
- Meanwhile, heat a large pan of salted water and add the linguine. Cook following pack instructions, and 3 mins before the end of the cooking time, add the green beans. Drain, saving the pasta water. Rinse the linguine and beans under cool water to stop them cooking further.
- Add the remaining ricotta to the frying pan, breaking it up as much as possible. Pour in the 100ml milk and 2 tbsp of reserved pasta water, then cook down to thicken slightly for a couple of minutes. Add the pasta, beans and remaining lemon zest and parsley. Season to taste, mix in the meatballs and serve.
Nutrition Facts : Calories 628 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 49 grams protein, Sodium 0.8 milligram of sodium
PASTA WITH LEMON, HERBS AND RICOTTA SALATA
Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant; perfect for a impromptu weeknight dinner party. If you can get your hands on a Meyer lemon, do so and use that, but the recipe works just as well with a standard lemon from the corner deli.
Provided by Amanda Hesser
Categories dinner, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm. Place 4 serving bowls in a low oven.
- When the water comes to a boil, add the pasta and cook until al dente. After five minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the mint, marjoram and fennel and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice, if needed.
- Spoon into bowls so that the pasta is lying in a bit of broth. Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top. Serve.
Nutrition Facts : @context http, Calories 530, UnsaturatedFat 3 grams, Carbohydrate 92 grams, Fat 8 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 728 milligrams, Sugar 4 grams
CHICKEN-AND-RICOTTA MEATBALLS IN BROTH
Comforting and nourishing, this twist on a classic homemade staple is a light yet filling meal that everyone in the family will love.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and pinch of nutmeg until thoroughly combined. Refrigerate until ready to use.
- In a large Dutch oven or heavy pot, combine broth, lemon zest, and thyme and bring to a simmer. Using a spring-loaded 1/4-cup ice-cream scoop or two large spoons, drop meatball mixture into broth (you should have 18 meatballs). Simmer gently until meatballs float and are cooked through, 10 to 12 minutes. Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices.
Nutrition Facts : Calories 278 g, Fat 16 g, Fiber 1 g, Protein 26 g
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LEMON CHICKEN PICCATA MEATBALLS - SIMPLY DELICIOUS
From simply-delicious-food.com
4.4/5 (56)Total Time 35 minsCategory DinnerCalories 321 per serving
- To make the meatballs, combine all the ingredients in a mixing bowl. With a wooden spoon, mix well.
- Heat a large pan or skillet over high heat and add a few tablespoons of olive oil. Cook the meatballs until golden brown on all sides. Remove and set aside.
BAKED CHICKEN AND RICOTTA MEATBALLS - PUREWOW
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Estimated Reading Time 2 mins
- On a baking sheet, toss the broccoli and lemon slices with 3 tablespoons of the olive oil, salt, pepper and the red pepper flakes. Spread evenly on the baking sheet and set aside while you make the meatballs.
- Make the Meatballs: In a medium bowl, beat the egg, then add the garlic, ricotta, 1 teaspoon salt, parsley, pepper, the rest of the oil, breadcrumbs and meat, and use your hands to gently combine it (too much mushing will make them tough and dry). You should still see pieces of the meat through the seasonings. Lightly wet your hands with water or oil and roll the meat into twenty loose?not tightly packed?rounds, slightly smaller than golf balls, using a gentle rolling motion between your hands (the water will keep them from sticking to your hands). Set on large pieces of baking parchment on the counter to make for an easier clean up.
- Nestle the meatballs on the baking sheet in between the broccoli and lemon. Bake until the meatballs are browned and cooked through and the broccoli is crispy, 15 to 20 minutes, shaking the baking sheet to move the meatballs and turning the tray around halfway to ensure even cooking.
LINGUINE WITH RICOTTA MEATBALLS RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (14)Total Time 25 minsServings 4Calories 459 per serving
- While water for pasta comes to a boil, combine 2 tablespoons pecorino Romano, panko, and next 4 ingredients (through garlic) in a medium bowl. Shape mixture into 16 (1-inch) meatballs. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add meatballs to pan; cook 6 minutes, turning to brown on all sides. Add marinara; bring to a boil. Cover, reduce heat to medium, and cook 5 minutes or until meatballs are done. Remove pan from heat; remove meatballs from pan with a slotted spoon. Add pasta to pan; toss to coat. Top with meatballs and remaining 2 tablespoons pecorino Romano. Garnish with basil, if desired.
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