Golden chicken meatballs rest on a bed of cheese & lemon sauce-coated pasta, with pops of fresh basil & generous cracks of black pepper. Get the fork and spoon ready, Chef!
Chicken Meatballs & Creamy Lemon Pasta
Chicken Meatballs & Creamy Lemon Pasta
with grated Italian-style hard cheese & fresh basil
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cake Flour
- Chicken
- Free-Range Chicken Mince
- Fresh Basil
- Grated Italian-style Hard Cheese
- Lemon
- Lemons
- Low Fat Fresh Milk
- NOMU Provençal Rub
- Onion
- Spaghetti
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
MMMEATBALLS
In a bowl, combine the mince, the diced Onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan and cover.
BEGIN THE BECHAMEL
Return the pan, wiped down, to medium heat with 15g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps.
ALL TOGETHER NOW
Return the pan with the sauce to medium heat and bring to a simmer. Add the Lemon zest (to taste), a squeeze of lemon juice (to taste), ½ the grated cheese, the cooked pasta, ½ the chopped basil, a sweetener (to taste), and seasoning. Loosen with the reserved pasta water until desired consistency.
PLATE UP
Plate up the creamy Lemon pasta. Top with the golden meatballs. Sprinkle over the remaining cheese, the remaining basil, and any remaining lemon zest. Finish off with a crack of black pepper. Serve with any remaining lemon wedges on the side. Enjoy, Chef!
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
MMMEATBALLS
In a bowl, combine the mince, the diced Onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan and cover.
BEGIN THE BECHAMEL
Return the pan, wiped down, to medium heat with 30g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps.
ALL TOGETHER NOW
Return the pan with the sauce to medium heat and bring to a simmer. Add the Lemon zest (to taste), a squeeze of lemon juice (to taste), ½ the grated cheese, the cooked pasta, ½ the chopped basil, a sweetener (to taste), and seasoning. Loosen with the reserved pasta water until desired consistency.
PLATE UP
Plate up the creamy Lemon pasta. Top with the golden meatballs. Sprinkle over the remaining cheese, the remaining basil, and any remaining lemon zest. Finish off with a crack of black pepper. Serve with any remaining lemon wedges on the side. Enjoy, Chef!
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
MMMEATBALLS
In a bowl, combine the mince, the diced Onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 5-6 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan and cover.
BEGIN THE BECHAMEL
Return the pan, wiped down, to medium heat with 45g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps.
ALL TOGETHER NOW
Return the pan with the sauce to medium heat and bring to a simmer. Add the Lemon zest (to taste), a squeeze of lemon juice (to taste), ½ the grated cheese, the cooked pasta, ½ the chopped basil, a sweetener (to taste), and seasoning. Loosen with the reserved pasta water until desired consistency.
PLATE UP
Plate up the creamy Lemon pasta. Top with the golden meatballs. Sprinkle over the remaining cheese, the remaining basil, and any remaining lemon zest. Finish off with a crack of black pepper. Serve with any remaining lemon wedges on the side. Enjoy, Chef!
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
MMMEATBALLS
In a bowl, combine the mince, the diced Onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 5-6 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan and cover.
BEGIN THE BECHAMEL
Return the pan, wiped down, to medium heat with 60g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps.
ALL TOGETHER NOW
Return the pan with the sauce to medium heat and bring to a simmer. Add the Lemon zest (to taste), a squeeze of lemon juice (to taste), ½ the grated cheese, the cooked pasta, ½ the chopped basil, a sweetener (to taste), and seasoning. Loosen with the reserved pasta water until desired consistency.
PLATE UP
Plate up the creamy Lemon pasta. Top with the golden meatballs. Sprinkle over the remaining cheese, the remaining basil, and any remaining lemon zest. Finish off with a crack of black pepper. Serve with any remaining lemon wedges on the side. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Chicken Meatballs & Creamy Lemon Pasta?
The preparation time for Chicken Meatballs & Creamy Lemon Pasta with grated Italian-style hard cheese & fresh basil is between 20 and 35 minutes.
What is the total time required to make Chicken Meatballs & Creamy Lemon Pasta with grated Italian-style hard cheese & fresh basil?
The total time required to make Chicken Meatballs & Creamy Lemon Pasta with grated Italian-style hard cheese & fresh basil is between 30 and 45 minutes.
How many servings does Chicken Meatballs & Creamy Lemon Pasta provide?
4 servings
What are the main ingredients in Chicken Meatballs & Creamy Lemon Pasta?
Cake Flour, Chicken, Free-Range Chicken Mince, Fresh Basil, Grated Italian-style Hard Cheese, Lemon, Lemons, Low Fat Fresh Milk, NOMU Provençal Rub, Onion, Spaghetti
What is the nutritional information of Chicken Meatballs & Creamy Lemon Pasta?
Calories: 782, Carbs: 99 grams, Fat: grams, Protein: 49.8 grams, Sugar: 15.6 grams, Salt: 995 grams
How do I prepare Chicken Meatballs & Creamy Lemon Pasta?
PLATE UP: Plate up the creamy lemon pasta. Top with the golden meatballs. Sprinkle over the remaining cheese, the remaining basil, and any remaining lemon zest. Finish off with a crack of black pepper. Serve with any remaining lemon wedges on the side. Enjoy, Chef! ALL TOGETHER NOW: Return the pan with the sauce to medium heat and bring to a simmer. Add the lemon zest (to taste), a squeeze of lemon juice (to taste), ½ the grated cheese, the cooked pasta, ½ the chopped basil, a sweetener (to taste), and seasoning. Loosen with the reserved pasta water until desired consistency. MMMEATBALLS: In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. BEGIN THE BECHAMEL: Return the pan, wiped down, to medium heat with 30g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. PASTA, PRONTO!: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil. FRY THE FLAVOURBOMBS: Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan and cover.
What should be prepared from my kitchen to make Chicken Meatballs & Creamy Lemon Pasta?
Cake Flour, Chicken, Free-Range Chicken Mince, Fresh Basil, Grated Italian-style Hard Cheese, Lemon, Lemons, Low Fat Fresh Milk, NOMU Provençal Rub, Onion, Spaghetti
How many calories does Chicken Meatballs & Creamy Lemon Pasta have?
782 calories
How much fat content does Chicken Meatballs & Creamy Lemon Pasta have?
grams
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