Instructions

Step 1: Cut the chicken into very small pieces using a sharp knife or pulse briefly in a food processor to avoid turning it into a paste. Place the chicken in a bowl and add half the lemon zest, half the ricotta, half the parsley, breadcrumbs, and mix well.

Step 2: Add 2 tablespoons of milk, the beaten egg, and a good pinch of seasoning to the mixture. Stir thoroughly to combine.

Step 3: Lightly dust a plate with the plain flour. Wet your hands and shape golf ball-sized portions of the mixture into meatballs. Place them on the floured plate and repeat until all mixture is used.

Step 4: Heat olive oil in a heavy-based frying pan over medium heat. Add the meatballs, spacing them so they don’t touch, and cook for 10–15 minutes, turning regularly to brown all sides. Remove from the pan and set aside.

Step 5: Bring a large pan of salted water to a boil. Add the linguine and cook according to package instructions. Three minutes before the pasta is done, add the green beans. Drain the linguine and beans, reserving some pasta water, and rinse under cool water to stop further cooking.

Step 6: Return the frying pan to the heat and add the remaining ricotta, breaking it up as much as possible. Pour in 100ml milk and 2 tablespoons of the reserved pasta water. Cook for a few minutes until the sauce thickens slightly.

Step 7: Add the linguine, green beans, remaining lemon zest, and parsley to the sauce. Season to taste, mix in the meatballs, and serve immediately.

Tips & Variations

For extra flavor, try adding a clove of minced garlic to the meatball mixture.

If you prefer a spicier dish, add a pinch of chili flakes to the sauce.

Use fresh breadcrumbs for a lighter texture or substitute with panko breadcrumbs for extra crunch in the meatballs.

Swap linguine for spaghetti or tagliatelle if preferred.

Storage

Store any leftover meatballs and pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of milk or reserved pasta water to keep the sauce creamy. This dish is best enjoyed fresh but can also be frozen for up to 1 month; thaw overnight before reheating.

FAQs

Can I use chicken mince instead of chicken breasts?

Yes, chicken mince can be used as a convenient alternative. Just be careful not to over-process it to keep the meatballs tender.

Can I make the meatballs ahead of time?

You can shape the meatballs and refrigerate them for up to 24 hours before cooking. This allows the flavors to develop and makes meal preparation quicker.