CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Chicken Limone Meatball Tagliatelle With Capers

1

  • Overview
  • Ingredients
    19 items
  • Directions

Indulge in the zesty flavors of Chicken Limone Meatball Tagliatelle with Capers, a delightful Italian-inspired dish featuring tender chicken meatballs infused with lemon and parsley, served atop buttered tagliatelle pasta, and smothered in a creamy lemon-caper sauce.

(Serves 4)

Chicken Meatballs

  • 500g chicken mince
  • 30ml chopped spring onion
  • 100ml breadcrumbs
  • 1 egg
  • Zest of 1 lemon
  • 30ml chopped parsley
  • 1 garlic clove
  • Salt and black pepper for seasoning
  • 60ml cake flour
  • 15ml olive oil

Sauce

  • 45g butter
  • 2 garlic cloves
  • 30ml drained capers, patted dry
  • 15ml flour
  • 250ml chicken stock
  • 45ml lemon juice
  • Zest of 1 lemon
  • 15ml chopped chives
  • 150ml 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)