Lemon basil chicken meatballs

Pesto chicken meatballs in a lemony sauce.

Course Main Course

Cuisine Italian

Keyword chicken meatballs, lemon basil, pesto

Prep Time 30

Cook Time 20

Total Time 50

Servings people

Calories 413kcal

Author Eva | Electric Blue Food

Add the basil leaves to a food processor together with the garlic, parmesan, pine nuts and lemon zest. Blitz until finely minced.
Add the ground chicken, herb mix, salt, breadcrumbs and egg to a bowl and work with a hand until all incorporated and homogeneous.
Make the meatballs rolling a small amount (20 g) of meat mix between your hands. Lay on a tray lined with baking paper. Place in the freezer for 20 min to firm up.
Add 20 g of butter and the olive oil to a skillet and warm on medium heat. Take the meatballs out of the freezer and give a quick roll up to smoothen the spiky appearance. Add to pan. They are soft, so careful not to throw them too hard or they will lose their shape.
Cook on medium-high heat for 5 minutes, moving them around constantly so all the sides touch the hot surface. When browned all over, lower to medium, cover with a lid and cook 10 minutes. Remove the lid and give them another 2 minutes to brown some more.
Set cooked meatballs aside, keep the pan on medium heat and pour in the lemon juice. Deglaze the pan with the lemon juice, then add remaining butter and stir to combine. Return the meatballs and toss them around to coat them in the lemony glaze.

The nutritional information provided is made with an online calculator and meant to be used as a guideline only.