Baked Chicken Francese Meatballs
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
480 kcal
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Course
Main Course
Baked Chicken Francese Meatballs
Description
This recipe forms meatballs from ground chicken mixed with aromatic garlic, zesty lemon, fresh parsley, and bread crumbs for a light yet cohesive texture. Baking them keeps the texture soft and juicy without frying. The accompanying sauce reduces white wine, butter, lemon juice, and chicken stock to a glossy, slightly tangy, and savory coating with fresh parsley stirred in at the end.
Adding cooked pasta into the pan allows the noodles to absorb the sauce flavor, making this an integrated one-pan dish. The lemon and parsley brighten the rich butter and stock base, complementing the mild chicken meatballs. This combination offers a comforting meal with balanced acidity and richness.
Additional parsley can be incorporated into the meatballs if a more pronounced herb flavor is desired.
Ingredients
- 1 pound ground chicken
- 3 cloves garlic grated
- 1 lemon zested and juiced, divided
- 1/4 cup panko bread crumbs
- 1/4 cup parsley divided, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup white wine dry
- 3 tablespoons butter unsalted
- 2 cups chicken stock
- 1/2 pound pasta cooked
Instructions
- Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper, set aside.
- In a medium-sized mixing bowl add ground chicken, garlic, lemon zest, panko bread crumbs, 2 tablespoons minced parsley, kosher salt, and black pepper.
- Mix together with your hands and form into 2 tablespoon-sized balls.
- Place the meatballs onto the prepared baking sheet.
- Cook the meatballs for about 20 minutes or until fully cooked.
- While the meatballs are cooking start making the sauce.
- In a large 12-inch skillet add dry white wine, butter, and lemon juice.
- Simmer over medium-high heat until the mixture has cooked down to a syrupy consistency.
- Whisk in chicken stock and simmer until the sauce has cooked down by half.
- Remove the sauce from the heat and stir in the parsley.
- Add the cooked pasta and meatballs to the mixture and toss to combine.
- Serve warm.
Notes
- Increase parsley in the meatball mixture by 2 tablespoons for a stronger herb presence.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 480kcal | 24% |
| Carbohydrates | 29g | 10% |
| Protein | 34g | 68% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 148mg | 49% |
| Sodium | 576mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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