There’s something magical about the way garlic sizzles in olive oil, releasing its intoxicating aroma into the air. Add the zesty punch of fresh lemon and the herbaceous perfume of basil, and you’ve got a dish that sings with Mediterranean sunshine. This Basil & Lemon Chicken Meatballs with Spaghetti takes the humble weeknight staple and elevates it to something truly special.
Lean ground chicken gets a vibrant makeover with bright citrus and fragrant herbs, then nestles into a rich tomato sauce alongside perfectly al dente spaghetti. It’s comfort food with a twist—light enough to feel wholesome, yet hearty enough to satisfy. Whether you’re feeding a hungry family or impressing dinner guests, this dish delivers big flavors with minimal fuss.
Why This Recipe Works
- Bright, balanced flavors: The lemon zest and fresh basil bring a lively freshness to the tender chicken meatballs.
- Meal-prep friendly: Make a double batch of meatballs or sauce and stash them in the freezer for those nights when cooking feels like a chore.
- Beginner-friendly: Clear, step-by-step instructions ensure success, even if you’re new to making meatballs from scratch.
The Story Behind the Sauce
Spaghetti and meatballs is a beloved Italian-American classic, but this version takes inspiration from the sun-drenched flavors of Southern Italy. The basil-lemon combo is a nod to coastal cuisine, where fresh herbs and citrus are staples. It’s a lighter, brighter take on the traditional dish—perfect for when you want something comforting but not heavy.
Essential Ingredients & Tools
For the Meatballs
- 1.5 lbs (680g) ground chicken (90% lean) – The lean yet juicy base of our meatballs.
- 1/2 cup (50g) panko breadcrumbs – For that perfect tender texture. (Substitute: regular breadcrumbs or crushed crackers.)
- 1/4 cup (60ml) whole milk – The secret to keeping the meatballs moist.
- 1 large egg – Acts as the binder to hold everything together.
- 1/3 cup (10g) fresh basil, finely chopped – The star herb that brings freshness.
- Zest of 1 large lemon – For that bright, citrusy kick.
- 3 cloves garlic, minced – Because garlic makes everything better.
- 1/4 cup (25g) grated parmesan – Adds a salty, umami depth. (Substitute: nutritional yeast for dairy-free.)
- 1 tsp dried oregano – A classic Italian herb for warmth.
- 1 tsp salt – Essential for seasoning.
- 1/2 tsp black pepper – Just enough to balance the flavors.
- 2 tbsp olive oil – For browning the meatballs to golden perfection.
For the Sauce & Pasta
- 1 tbsp olive oil – To sauté the garlic and build the sauce.
- 2 cloves garlic, minced – Because more garlic is always a good idea.
- 28 oz (800g) crushed tomatoes – The rich, tangy base of the sauce.
- 2 tbsp tomato paste – Concentrated tomato flavor for depth.
- 1 tsp dried basil – Enhances the herbal notes.
- Salt and pepper to taste – Season to your liking.
- Pinch of red pepper flakes (optional) – For a subtle heat, if you like.
- 1/2 cup (120ml) low-sodium chicken broth – Thins the sauce slightly and adds richness.
- 12 oz (340g) spaghetti – The classic pairing for meatballs.
- 1/2 cup (120ml) reserved pasta water – The starchy liquid that helps the sauce cling to the noodles.
- Fresh basil and parmesan for garnish – The finishing touches that make it look and taste restaurant-worthy.
Tools You’ll Need
- Large mixing bowl – For combining the meatball ingredients.
- Rimmed baking sheet – To chill the shaped meatballs.
- Large skillet or Dutch oven – For browning the meatballs and simmering the sauce. (Substitute: any heavy-bottomed pan.)
- Large pot – For cooking the spaghetti.
- Microplane (or fine grater) – For zesting the lemon effortlessly.
- Measuring cups/spoons – Precision is key in cooking.
Serves: 4–6 | Prep: 25 min | Cook: 35 min | Total: 60 min
How to Make Basil & Lemon Chicken Meatballs with Spaghetti
- Make the Panade
Start by combining the 1/2 cup (50g) panko breadcrumbs and 1/4 cup (60ml) whole milk in a large bowl. Stir until the breadcrumbs are fully soaked and let it sit for 5 minutes. This mixture, called a panade, is the secret to keeping your meatballs tender and juicy. The breadcrumbs absorb the milk, creating a cushion that prevents the chicken from drying out during cooking.
- Mix the Meatball Ingredients
Add the 1.5 lbs (680g) ground chicken, 1 large egg, 1/3 cup (10g) fresh basil, zest of 1 large lemon, 3 cloves minced garlic, 1/4 cup (25g) grated parmesan, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to the panade. Use your hands or a fork to gently mix everything together—just until combined. Overmixing can make the meatballs tough, so think of it as folding the ingredients together rather than kneading them.
- Shape the Meatballs
Lightly wet your hands to prevent sticking, then roll the mixture into 1.5-tbsp portions (about the size of a golf ball). You should end up with 20–24 meatballs. Place them on a parchment-lined tray and pop them in the fridge for 15 minutes to firm up. This helps them hold their shape when cooking.
- Brown the Meatballs
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Working in batches (to avoid crowding the pan), brown the meatballs for 2–3 minutes per side, until they develop a golden crust. Don’t worry about cooking them through at this stage—we’ll finish them in the sauce. Transfer the browned meatballs to a plate and set aside.
- Build the Sauce
In the same skillet, add 1 tbsp olive oil and sauté the 2 cloves minced garlic for 30 seconds until fragrant. Stir in the 2 tbsp tomato paste and cook for 1 minute to deepen its flavor. Add the 28 oz (800g) crushed tomatoes, 1 tsp dried basil, pinch of red pepper flakes (if using), and 1/2 cup (120ml) chicken broth, scraping up any browned bits from the bottom of the pan. These bits, called fond, are packed with flavor. Let the sauce simmer for 5 minutes to meld the flavors.
- Simmer the Meatballs in the Sauce
Return the meatballs to the skillet, spooning the sauce over them. Cover and simmer on low heat for 15–20 minutes, until the meatballs reach an internal temperature of 165°F (74°C). This gentle cooking infuses the meatballs with the sauce’s flavors while keeping them juicy.
- Cook the Pasta
While the meatballs simmer, cook the 12 oz (340g) spaghetti in a large pot of salted boiling water until al dente (usually 8–10 minutes). Before draining, reserve 1/2 cup (120ml) of the pasta water—this starchy liquid is gold for thickening the sauce. Drain the pasta but don’t rinse it; rinsing washes away the starch that helps the sauce cling to the noodles.
- Bring It All Together
Toss the spaghetti with the sauce and meatballs, adding a splash of the reserved pasta water if needed to loosen the sauce. Garnish with fresh basil and parmesan for a burst of color and flavor. For a restaurant-worthy presentation, twirl the pasta with tongs and nestle the meatballs on top.
Pro Technique
The Panade Principle
A panade (breadcrumbs + milk) is the unsung hero of tender meatballs. Fresh breadcrumbs absorb liquid better than dried, creating a gel-like buffer that keeps the meat juicy. Let the panade rest for 5 minutes before mixing to ensure even hydration.
Browning for Maximum Flavor
Searing the meatballs isn’t just for looks—it triggers the Maillard reaction, which creates complex, savory flavors. Use a heavy skillet (like cast iron) for even heat, and don’t overcrowd the pan. Those browned bits left behind? They’re flavor gold—deglaze the pan with the sauce to capture every last bit.
Chef’s Wisdom
Avoid Overmixing
Overworking the meatball mixture compacts the proteins, leading to dense, rubbery meatballs. Mix just until combined—think “less is more.” For extra tenderness, use a fork instead of your hands to minimize heat transfer.
Temperature Matters
Chilling the shaped meatballs for 15 minutes helps them hold their shape during cooking. And don’t skimp on preheating the skillet—a hot pan ensures a good sear and prevents sticking. Test the heat by flicking a few water droplets into the pan; they should sizzle immediately.
Storage & Freshness Guide
Refrigerating Leftovers
Store cooked meatballs and sauce in an airtight container for 3–4 days. Reheat gently in a covered skillet with a splash of water to revive the sauce’s consistency.
Freezing for Future Meals
Freeze uncooked meatballs on a parchment-lined tray, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 5 extra minutes to the simmer time. The sauce can also be frozen separately for 2 months.
Food Safety Notes
Always use a meat thermometer to ensure the meatballs reach 165°F (74°C). Thaw frozen meatballs overnight in the fridge—never at room temperature to avoid bacterial growth.
Nutrition Profile
| Nutrient | Amount per serving |
|---|---|
| Calories | 580 |
| Protein | 38g |
| Carbohydrates | 65g |
| Fat | 20g |
| Fiber | 6g |
Ingredient Variations and Their Impact
Ground Turkey
- Swap: Use 93% lean ground turkey for a slightly richer flavor.
- Upgrade: Add 1 tbsp olive oil to the mix to compensate for turkey’s lower fat content.
Gluten-Free
- Swap: Use gluten-free panko or crushed rice crackers for the panade.
- Upgrade: Toast the crumbs lightly for extra nuttiness.
Dairy-Free
- Swap: Omit parmesan or use nutritional yeast for a cheesy umami note.
- Upgrade: Add 1 tsp white miso paste for depth.
Herb Variations
- Swap: Replace basil with parsley or mint for a different herbal profile.
- Upgrade: Add 1 tsp finely chopped rosemary for a piney accent.
Spicy Kick
- Swap: Increase red pepper flakes to 1/2 tsp in the sauce.
- Upgrade: Stir in 1 tsp harissa paste for smoky heat.
Perfect Pairings
Complementary Dishes
- Garlic Bread: Crispy, buttery, and perfect for soaking up sauce. For extra flair, rub toasted bread with a raw garlic clove before serving.
- Arugula Salad: Peppery greens with a lemon vinaigrette cut through the richness of the dish. Toss with shaved parmesan for extra texture.
Drinks
- Pinot Grigio: Its citrusy acidity mirrors the lemon in the meatballs.
- Sparkling Water with Citrus: A refreshing non-alcoholic option with orange or lime slices.
Something Sweet
- Lemon Sorbet: A tangy, icy finish that echoes the dish’s citrus notes.
- Almond Biscotti: Crunchy and nutty, perfect with coffee or dessert wine.
FAQs
- Q: Can I bake the meatballs instead of browning them?
A: Absolutely! Bake at 400°F (200°C) for 15–20 minutes, then simmer in the sauce. - Q: Can I use dried basil instead of fresh?
A: Fresh is ideal, but you can use 1.5 tsp dried in the meatballs and 1 tsp in the sauce if needed. - Q: How do I fix a sauce that’s too acidic?
A: Simmer it longer, add a pinch of sugar, or stir in 1 tbsp butter to mellow the acidity.
Basil & Lemon Chicken Meatballs with Spaghetti: A Bright & Comforting Classic Reimagined
Try my Basil & Lemon Chicken Meatballs with Spaghetti for a light, flavorful twist on a classic. Perfect for family dinners or meal prep—get the recipe now!
Ingredients
For the Meatballs
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1.5 lbs ground chicken (680g, 90% lean)
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0.5 cup panko breadcrumbs (50g)
-
0.25 cup whole milk (60ml)
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1 large egg
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0.33 cup fresh basil (10g, finely chopped)
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zest of 1 large lemon
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3 cloves garlic (minced)
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0.25 cup grated parmesan (25g)
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1 tsp dried oregano
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1 tsp salt
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0.5 tsp black pepper
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2 tbsp olive oil
For the Sauce & Pasta
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1 tbsp olive oil
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2 cloves garlic (minced)
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28 oz crushed tomatoes (800g)
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2 tbsp tomato paste
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1 tsp dried basil
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salt and pepper (to taste)
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pinch red pepper flakes (optional)
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0.5 cup low-sodium chicken broth (120ml)
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12 oz spaghetti (340g)
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0.5 cup reserved pasta water (120ml)
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fresh basil and parmesan (for garnish)
Instructions
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Combine 1/2 cup (50g) panko breadcrumbs and 1/4 cup (60ml) whole milk in a bowl to make a panade. Let sit 5 minutes.01
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Add 1.5 lbs (680g) ground chicken, 1 large egg, 1/3 cup (10g) fresh basil, zest of 1 large lemon, 3 cloves minced garlic, 1/4 cup (25g) grated parmesan, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to the panade. Mix gently.02
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Shape into 1.5-tbsp meatballs and chill for 15 minutes.03
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Brown meatballs in 2 tbsp olive oil, 2–3 minutes per side. Set aside.04
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In the same skillet, sauté 2 cloves minced garlic in 1 tbsp olive oil, then add 2 tbsp tomato paste, 28 oz (800g) crushed tomatoes, 1 tsp dried basil, pinch of red pepper flakes, and 1/2 cup (120ml) chicken broth. Simmer 5 minutes.05
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Return meatballs to the skillet, cover, and simmer 15–20 minutes until cooked through.06
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Cook 12 oz (340g) spaghetti al dente, reserving 1/2 cup (120ml) pasta water. Drain.07
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Toss spaghetti with sauce and meatballs, adding pasta water as needed. Garnish with fresh basil and parmesan.08
