Lemon‑Basil Chicken Meatballs

• lemon↗1

  zest and juice

• fresh breadcrumbs↗50g g
• milk↗1 ст. л. tbsp
• grated mozzarella50g g
• sun‑dried tomato pesto↗2 ст. л. tbsp
• ground chicken↗500g g
• basil↗15g g

  stems finely chopped, leaves roughly torn

• garlic cloves↗5

  minced

• olive oil↗2 ст. л. tbsp
• onion↗1

  finely chopped

• cherry tomatoes↗400g g

  canned

• sugar↗дрібка
• cooked pasta

  for serving

Step-by-step instructions

1. 1

   Combine the lemon zest, breadcrumbs and milk, and let them soak. Add the grated mozzarella, sun‑dried tomato pesto, ground chicken, most of the basil leaves and half of the minced garlic. Season with salt and black pepper, mix well into a homogeneous mixture. Shape into 20 balls weighing about 35 g each, about the size of a ping‑pong ball. Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add the meatballs, coat them in the oil and fry for 6‑8 minutes until they are browned on all sides. Transfer to a plate.

2. 2

   In the same skillet, add the finely chopped onion and a pinch of salt, stirring until it is coated with oil. Sauté for 8‑10 minutes until the onion becomes translucent. Then add the remaining garlic and the sliced basil stems, sauté for another 2‑3 minutes until fragrant. Pour in the canned tomatoes, add a splash of the brine, a pinch of sugar, and season with salt and pepper to taste. Bring to a gentle boil, then return the meatballs to the sauce.

3. 3

   Simmer for 15 minutes until the sauce reduces and the meatballs are cooked through. If needed, add more lemon juice and season to taste. Serve the meatballs with sauce over the cooked pasta, sprinkle with the remaining basil leaves and serve.