creamy lemon asiago chicken meatballs

Creamy Lemon Asiago Chicken Meatballs, big on flavor but easy on time making them a perfect midweek meal served with some pasta & a salad or steamed broccoli. Asiago cheese, from cow’s milk, was first produced in Italy. It has a bold, nutty flavor similar to a good parmesan but with bigger flavors. The lemon & Asiago cheese help to give the meatballs & the sauce lots of flavor. The creamy, garlicky lemon sauce coats the meatballs & works perfectly tossed through a wide pasta with lots of flat leaf parsley, more cheese, lemon slices & freshly ground pepper. The meatballs can be made ahead of time & frozen raw then cooked from frozen. Or they can be cooked & stored in the fridge for three days. The sauce & pasta are best made just before serving.

Creamy Lemon Asiago Meatballs

Creamy Lemon Asiago Chicken Meatballs, big on flavor but easy on time making them a perfect midweek meal served with some pasta & a salad or steamed broccoli.

Prep Time20

Cook Time24

Total Time44

Servings:

Calories: 625kcal

CHICKEN MEATBALLS

1 lb ground chicken (450g)
1/3 cup panko breadcrumbs
1 large egg
1 medium brown onion, coarsely grated
4 garlic cloves, minced
2 tablespoons 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 tablespoons butter
2 garlic cloves, minced
1 cup 250ml heavy cream (pouring cream)
1/2 cup 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 flat leaf parsley, plus a little extra for a garnish
Generous pinch cracked pepper

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.

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