CREAMY LEMON ASIAGO CHICKEN MEATBALLS
Cheesy chicken meatballs bathed in a luxurious lemony cream sauce. I like to serve this with pasta but I've also served it over rice and broccoli - delicious. Asiago cheese is Italian and is classed as a hard cheese but its age will determine how crumbly it is. If you can't find Asiago, parmesan is a good substitute.
Servings: 4
Calories: 522kcal
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.
Nutrition
Calories: 522kcal | Carbohydrates: 13g | Protein: 28g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 228mg | Sodium: 764mg | Potassium: 796mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1202IU | Vitamin C: 19mg | Calcium: 215mg | Iron: 2mg