Chicken Lemon Ricotta Meatballs with Linguine: A Mediterranean Delight

Indulge in the flavors of the Mediterranean with our delectable Chicken Lemon Ricotta Meatballs with Linguine. This dish tantalizes the taste buds with its juicy chicken meatballs infused with zesty lemon and creamy ricotta, paired with al dente linguine coated in a vibrant tomato sauce.

Ingredients

For the Chicken Meatballs: - 1 pound ground chicken - 1/2 cup grated ricotta cheese - 1/4 cup grated Parmesan cheese - 1/4 cup bread crumbs - 1 egg - 1/4 cup chopped fresh parsley - 1 teaspoon dried oregano - 1/2 teaspoon lemon zest - 1/4 teaspoon salt - 1/4 teaspoon black pepper For the Tomato Sauce: - 1 (28-ounce) can crushed tomatoes - 1 (15-ounce) can tomato sauce - 1/2 onion, chopped - 2 cloves garlic, minced - 1/4 cup chopped fresh basil - 1 teaspoon dried oregano - Salt and pepper to taste For the Linguine: - 1 pound linguine pasta

Instructions

To Make the Chicken Meatballs: 1. In a large bowl, combine all the chicken meatball ingredients. Mix well until combined. 2. Roll the mixture into 1-inch meatballs. To Make the Tomato Sauce: 1. In a large saucepan, sauté the onion and garlic in olive oil until softened. 2. Add the crushed tomatoes, tomato sauce, basil, oregano, and seasonings. 3. Bring to a simmer and cook for 15-20 minutes, or until the sauce thickens. To Cook the Linguine: 1. Bring a large pot of salted water to a boil. 2. Add the linguine and cook according to the package directions. To Assemble the Dish: 1. Add the chicken meatballs to the tomato sauce and simmer for 10-15 minutes, or until cooked through. 2. Drain the linguine and add it to the saucepan. 3. Toss to combine and heat through.

Serving Suggestions

Serve the Chicken Lemon Ricotta Meatballs with Linguine hot, garnished with additional fresh parsley and grated Parmesan cheese. Accompany with a side of crusty bread to soak up the flavorful sauce.

Tips

- For a richer flavor, use a combination of ground chicken and ground pork. - To make the meatballs ahead of time, roll them and refrigerate for up to 24 hours. Bake them at 400°F (200°C) for 15-20 minutes, or until cooked through. - Pair with a refreshing Greek salad or a glass of crisp white wine for a complete Mediterranean meal.