“Sunday Sauce” Summer Style
Summertime cooking should be easy and full of bright, and light flavor. A combination of the seasons freshest ingredients prepared simply and the results, magnifico! Chicken Pesto Meatballs with Lemon and Basil Spaghetti features summer’s best ingredients. The Chicken Pesto Meatballs come together in about 10 minutes then baked and done in 20 minutes. Make no mistake, this easy recipe packs a one-two punch of deliciousness.
The bright lemon and herb sauce is mixed right into the family-style serving bowl and tossed with the cooked spaghetti. Easy-Peasy Summertime dinner that’s fast and simple enough for a weeknight but special enough for your favorite guests.
This recipe makes me think of Tuscany. Something I would serve when you come to visit me in my (imaginary) villa. Are you ready? Let’s go!
If you’ve noticed, I’m a huge fan of lemon in pasta dishes. Just a few ingredients into a pasta bowl, mixed together as the spaghetti cooks. Once it’s done, I give it a little toss with some of the reserved pasta water and you serve it right from the bowl you made it in. Less effort, less clean up, and nothing is better.
The meatballs are so moist and light. I bake them on a parchment-lined baking dish. No mess there! They’re tiny little chicken balls so they bake in about 20 minutes. If you hurry, you can be enjoying this delicious dish in just about 30 minutes!
Itsy Bitsy Teeny Weeny Chicken Pesto Meatballs
I love these little flavor filled Chicken Pesto Meatballs. The pesto gives amazing added flavor, but also another added way to keep them moist. Once baked, they come out nicely crispy on the outside and full of flavor and quite tender on the inside. Here’s how you make them.
Preheat oven to 400°
Into a medium sized mixing bowl, add 1 lb of ground chicken, 1/4 teaspoon salt and 1/4 teaspoon freshly grated black pepper. Add 1 medium sized shallot, finely minced, 1 egg, 3/4 cup grated Parmesan, Romano or combination of both cheeses, 1/2 cup of breadcrumbs. I use Panko, but you can use other prepared or freshly made breadcrumbs. Next, add the zest of 1 lemon with 1/2 cup of pesto sauce.
You can use store bought pesto, or homemade. Here’s a link to my recipe for pesto: https://wp.me/p9KEfL-2xa
Using your hands or a spatula mix until it’s just combined, careful to not overly mix or the balls may become tough.
Using a large tablespoon, form balls about 1 1/2-2 inches in diameter. This recipe will yield about 20-24 meatballs. Roll each ball and place onto a parchment lined baking sheet. Spray lightly with cooking oil.
Bake for about 20 minutes, until internal temperature reaches 165° and the meatballs are nicely golden.
Lemon Basil Spaghetti
I love using my garden basil in every possible way during summer. There’s almost nothing better than fresh basil in pasta. Here’s about the easiest pasta recipe under the (Tuscan) sun! Are you going low carb? Try this and instead of spaghetti replace with lightly sauteed zoodles.
Start your pasta pot to boil and cook 1 lb of spaghetti according to the package directions. When done, drain and reserve 1 cup of the pasta water for the sauce.
Into a large serving bowl, add 2/3 cups of good extra virgin olive oil, 1/2 teaspoon of dried red chili flakes with 1/2 cup of freshly squeezed lemon juice and the zest of 2 lemons. Add 2/3 cups of grated Parmesan, Romano or combination of both to the bowl with 1/2 cup of chiffonade of basil.
The term chiffonade, it’s nothing complicated, but definitely the best way to easily chop leafy herbs like basil. You trim the stems off the basil leaving only the leaves. Stack the leaves together then roll tightly into a long cylinder shape, then cut narrow strips on the bias. It’s fast and efficient. You get a very nicely even “chiffonade” or ribbon like cut.
Mix the lemon basil sauce together to combine then add about 1/2 cup of the reserved pasta water and stir again. Add the cooked and drained pasta to the bowl and toss well to coat. The sauce will start to thicken just slightly. If needed, add a bit more of the pasta water, and toss again to completely mix and coat the spaghetti.
Top with the Chicken and Pesto Meatballs. Garnish with a bit more grated cheese and some fresh torn basil leaves.
Serve family style and enjoy!
Chicken Pesto Meatballs over Lemon Basil Spaghetti
Notes
This makes a great low carb meal too. Just substitute lightly sauteed zoodles for the spaghetti.
Ingredients
For The Pesto Chicken Meatballs
- 1 lb ground chicken
- 1 medium sized Shallot
- 1 large egg
- 1/3 cup pesto sauce
- 1/2 cup breadcrumbs
- Zest of 1 lemon
- 3/4 cup freshly grated Parmesan or Romano Cheese (or combination of both)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated black pepper
For the Lemon Basil Spaghetti
- 1 lb spaghetti
- 2/3 cup extra virgin olive oil
- 1/2 cup lemon juice plus the zest (2-3 lemons plus extra for serving)
- 2/3 cup freshly grated Parmesan or Romano cheese (or combination of both)
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup basil chiffonade plus extra Leaves for garnish
- 1/2 to 1 cup reserved pasta water
Garnish with grated Parmesan or Romano Cheese and small basil leaves
Instructions
- Preheat oven to 400°
For the Pest Chicken Meatballs (yield about 20-24 small balls)
- Into a medium sized mixing bowl add ground chicken, teaspoon salt, pepper, minced shallot, 1 egg, grated cheese, breadcrumbs, lemon zest and pesto sauce.
- Using your hands or a spatula mix until it's just combined, careful to not overly mix or the balls may become tough.
- Using a large tablespoon, form balls about 1 1/2-2 inches in diameter.
- Roll each ball and place onto a parchment lined baking sheet.
- Spray lightly with cooking oil.
- Bake for about 20 minutes, until internal temperature reaches 165° and the meatballs are nicely golden.
For the Lemon Basil Spaghetti
- Into a large serving bowl add extra virgin olive oil, dried red chili flakes freshly squeezed lemon juice and the zest, 2/3rds cup of grated Parmesan, Romano or combination of both to the bowl with 1/2 cup of chiffonade of basil.
- Mix the lemon basil sauce together to combine then add about 1/2 cup of the reserved pasta water and stir again.
- Add the cooked and drained pasta to the bowl and toss well to coat.
- The sauce will start to thicken just slightly. If needed, add a bit more of the pasta water, and toss again to completely mix and coat the spaghetti.
To Serve:
- Top with the Chicken and Pesto Meatballs.
- Garnish with a bit more grated cheese and some fresh torn basil leaves and a few lemon wheels or wedges.
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
