500 g        chicken mince

30 ml        chopped spring onion

100 ml      panko breadcrumbs (soaked in 50 ml water – it will still be quite dry)

1               egg

                 Zest of 1 lemon

30 ml        chopped parsley

1               garlic clove, crushed

                 Salt and black pepper for seasoning

60 ml        cake flour for dusting the meatballs

15 ml        olive oil


45 g          butter

2               garlic cloves, crushed

30 ml        capers

15 ml        flour

250 ml      chicken stock

45 ml        lemon juice

                 Zest of small lemon

15 ml        chopped chives

150 ml      cream


  • TO MAKE THE MEATBALLS: Combine the chicken, spring onion, breadcrumbs, egg, parsley, zest, garlic and the seasoning and mix well
  • Shape small meatballsof ±30 g (dampen your hands with a little water) and dust it lightly with flour
  • Heat the oil in a frying pan and cook the meatballs on both sides.Remove and keep aside
  • TO MAKE THE SAUCE: Melt the butter in the pan and add the garlic and capers, then the flour and chicken stock and allow to simmer.
  • Add the lemon juice, zest and chives and season.Lastly mix in the cream
  • Add the meatballs and heat through
  • Serve on buttered, cooked tagliatelle with chopped parsley or chives and lemon wedges.(OPTIONAL – garnish with deep-fried capers)

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