Creamy Lemon Asiago Chicken Meatballs – as the name suggests are indeed lemony. They’re also delicious with garlic, a whiff of onion, Asiago cheese for maximum salty flavor and of course my favorite spice – lots of black pepper. Once cooked to a burnished brown, the meatballs gather in a very simple creamy lemon sauce that may seem a little too luxurious for humble meatballs. As a meatball lover, I believe nothing is too grand for meatballs. Bring on the velvety sauce for them to bathe in.
Serve Creamy Lemon Asiago Chicken Meatballs as is. Or, as I have done with some pappardelle pasta, spaghetti, rice, couscous, orzo or in a long bread roll. A simple green leafy salad, maybe some crusty bread if you’re not afraid of carbs. These are also good cold sliced on a sandwich or, as I have done, admittedly, eating them standing at the fridge with the doors wide open. Needs must when one is hungry.
You might not be looking for more meatballs recipes but here are some if the mood should arise: Swedish Pork Meatballs (no one does meatball quite like the Swedes); Cheesy Saucy Meatballs; Tarragon Butter Pork & Apple Meatballs; Hoisin & Water Chestnut Meatballs.
CREAMY LEMON ASIAGO CHICKEN MEATBALLS
Ingredients
CHICKEN MEATBALLS
- 1 lb (450g) ground chicken
- 1/3 cup panko breadcrumbs
- 1 large egg
- 1 medium brown onion, grated
- 4 garlic cloves, minced
- 2 Tbsp finely grated lemon zest
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup (1 oz/30g) finely grated Asiago cheese, plus extra for serving
- Cooked pasta of your choice, to serve, optional
CREAMY LEMON SAUCE
- 2 Tbsp butter
- 2 garlic cloves, minced
- 1 cup (250ml) cream pouring cream
- 1/2 cup (125ml) lemon juice
- 1 teaspoon chicken bouillon powder
- 1 small lemon, sliced make sure to remove the seeds
- 1/2 cup (0.5 oz/ 15g) finely grated Asiago cheese
- 1/3 cup chopped fresh Italian parsley, plus a little extra for a garnish
- Generous pinch cracked pepper
Instructions
To make the meatballs:
- In a medium bowl, combine all the meatball ingredients, except for the pasta. Roll into heaped tablespoon balls. Place in an air-fryer, give them a little spray with some olive oil or cooking spray of your choice. Cook on 390°F (195°C) for 13 minutes until golden and cooked (don’t overcook them or they will be dry). Or, place on a greased wire rack set on a baking sheet & bake for 20 to 25 minutes until golden and cooked.
To make the sauce:
- While the meatballs are cooking, in a medium frying pan, melt the butter over medium-low heat. When the butter is almost melted, add the garlic and cook, stirring, for 1 to 2 minutes until softened and fragrant.
- Add the cream, juice and bouillon. Increase the heat to medium and bring to a simmer. Add the sliced lemon and cheese. Cook for 2 or so minutes until the sauce is starting to thicken. Add the parsley. Season with pepper and taste to see if it needs salt as the bouillon is salty.; add a little more if needed.
- Add the meatballs and toss to coat. (Here you can also leave the meatballs un-sauced until they’re atop of the pasta.) Spoon the pasta into warmed serving bowls or plates. Top with meatballs, sauce, extra cheese and extra parsley. Serves 4.