Description
Tender chicken meatballs simmered in a silky lemon parmesan cream sauce, finished with fresh chives for a bright and comforting dinner that feels both cozy and elegant.
Ingredients
Units
Scale
- 1 1/2 pounds ground chicken
- 1/2 cup grated parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 3 garlic cloves, minced
- 1 large fresh lemon, zested and juiced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
Instructions
- Heat a large skillet over medium heat and add olive oil.
- In a mixing bowl, gently combine ground chicken, grated parmesan cheese, breadcrumbs, egg, minced garlic, half of the lemon zest, salt, and black pepper until just mixed.
- Shape the mixture into evenly sized meatballs.
- Place meatballs in the hot skillet and cook for 6 to 8 minutes, turning occasionally, until golden on all sides and mostly cooked through. Remove from skillet temporarily.
- In the same skillet, melt butter, then add chicken broth, heavy cream, remaining lemon zest, and fresh lemon juice. Simmer gently for about 5 minutes until slightly thickened.
- Return the meatballs to the skillet and simmer for 8 to 10 minutes until fully cooked and the sauce is creamy.
- Sprinkle with chopped fresh chives and additional parmesan if desired.
- Serve hot with sauce spooned generously over the meatballs.
Notes
- Do not overmix the meatball mixture to keep them tender.
- Simmer the sauce gently to prevent the cream from separating.
- Taste and adjust lemon juice at the end for perfect balance.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430
- Sugar: 2g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 135mg