Chicken meatballs with lemon: the recipe for the second simple and delicate taste

  • Ground chicken
    400 grams

  • Breadcrumbs
    70 grams
    • 79 kcal

  • Egg

    • 0 kcal
  • Grated parmesan cheese
    70 grams
    • 380 kilocalories

  • Lemons
    • 43 kcal

  • Nutmeg

    1 pinch
  • durum wheat flour
    to taste

  • Rosemary
    a few strands
    • 0 kcal

  • Extra virgin olive oil

    to taste
    • 0 kcal
  • salt
    to taste
    • 21 kcal

  • pepper
    to taste
    • 79 kcal

Calories refer to 100 grams of product

the lemon chicken meatballs I am a second course tasty and light, which will appeal to young and old. Simple and quick, they are composed of a mixture of ground pulp, eggs, Parmesan and breadcrumbs, flavored with grated lemon zest and nutmeg, which will give them an irresistible scent. Once the meatballs are obtained, they are cooked in a pan with a drizzle of oil then sprinkled with lemon juice, until lightly browned. The end result is a soft dish with a gourmet crust, ideal to serve on the occasion of a breakfast or one family dinner, or take out for lunch at the office or a picnic in the park. Find out how to make them by following our recipe step by step.

How to make lemon chicken meatballs


Collect the minced meat in a bowl and add the breadcrumbs (1).

Chicken_meatballs_to_ egg_lemon

Add the whole egg (2).


Add the grated Parmesan (3) and knead well until the mixture is firm and homogeneous.


Perfumed with grated lemon zest and seasoned with a pinch of salt, pepper and nutmeg (4).


With the mixture obtained, form small balls (5) then pass them in the durum wheat semolina, flavored with a little grated lemon zest.


Squeeze the juice from 1 lemon, collect it in a small bowl (6) and set it aside.


Heat a drizzle of oil in a pan, arrange the meatballs and fry for a few minutes. Pour in the lemon juice (7), cover with a lid and cook for 15-20 minutes (if they get too dry, add a drop of water).


Once cooked, transfer the meatballs to a serving dish, garnish with grated lemon zest, a pinch of pepper and a few needles of rosemary (8), then bring to the table and serve.


You can buy the already minced meat or, for a much better result, you can have it sliced ​​directly by your trusted butcher; you can also prepare it at home using a meat grinder or food processor. We used chicken but, if you wish, you can substitute it with turkey, veal or mixed ground meat.

Since zest is also used, buy some organic lemons and not chemically treated; be careful not to remove the white part of the citrus fruit, which has a slightly bitter aftertaste. You can also replace them with oranges or lime, in the latter case adding ginger as well.

For an even more delicious result, you can fry the meatballs in hot seed oil and sprinkle with lemon juice when cooked; you can also bake them in the oven at 180 ° C for about half an hour, or in any case until they are golden and crispy. You can even prepare them in the microwave by adding a drop of vegetable broth.

You can also flavor the dough with a little parsley chopped mint or lemon thyme; the use of durum wheat semolina, flavored with lemon zest, guarantees fragrance and great crunch. If you prefer a creamier dish, replace it with 00 flour.

If you liked this recipe, also try these lemon meatballs and the classic veal cutlets.


Store lemon chicken meatballs in the refrigerator, in an airtight container, for no more than 2 days. You can also bake them, place them in the special trays and freeze them in the freezer for 1 to 2 months.