Summer Chicken Meatballs with Zucchini Risotto
User Reviews
5
2 reviews
Excellent
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Prep Time
35 mins
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Cook Time
40 mins
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Total Time
1 hr 15 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Summer Chicken Meatballs with Zucchini Risotto
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Favorite meal alert! These summer chicken meatballs with zucchini risotto are incredibly delicious. Perfect for when you need a super cozy but still seasonally appropriate summer meal. Tastes like heaven!
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Ingredients
chicken meatballs
- 1 pound ground chicken I like 93% lean
- 1 egg lightly beaten, large
- 2 garlic minced, cloves
- ½ cup Parmesan Cheese finely grated
- ¼ cup seasoned breadcrumbs
- 2 teaspoons lemon zest fresh
- ¼ cup fresh herbs like basil, parsley and chives, chopped
- salt kosher salt
- black pepper kosher salt
- 2 tablespoons olive oil for cooking
zucchini risotto
- 6 cups chicken stock or vegetable stock
- 2 tablespoons olive oil
- salt kosher salt
- black pepper kosher salt
- 4 garlic minced, cloves
- 1 ½ cups arborio rice
- ¾ cup dry white wine like sauvignon blanc
- 1 cup zucchini grated
- 1 cup Parmesan Cheese finely grated
- 2 green onion thinly sliced
- 2 tablespoons lemon zest fresh
- ⅓ cup herbs like parsley, basil and chives, fresh, chopped
- 4 tablespoons butter unsalted
Instructions
meatballs
- Combine the chicken, egg, parm, breadcrumbs, lemon zest, herbs and a big pinch of salt and pepper. Mix until just combined.
- Form the mixture into meatballs that are roughly 1-inch in size.
- Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs in a single layer and cook until they are browned on all sides and reach an internal temperature of 165 degrees F, around 10 minutes or so. I highly suggest having the meat thermometer to test here so you don’t overcook the meatballs! You can keep these covered in a low temperature over so they stay warm until the risotto is done.
risotto
- In a separate saucepan or stock pot, heat the stock on low until it’s warm.
- In another saucepan or pot, heat the olive oil on medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.
- Once the rice is translucent, stir in the white wine (or you can just use extra stock). Cook until the wine has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
- Stir in the zucchini, parmesan, green onions, lemon zest and herbs. Add a bit more stock if needed. Stir in the butter until melted.
- Taste the rice and season it with salt and pepper as needed. This will depend on how salty your cheese is, so I suggest adding as much as you need!
- Serve the meatballs over the risotto. Add a sprinkle of fresh herbs and parmesan on top.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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