This unique citrusy pasta dish is refreshing and light, and brings an iconic Filipino flavor to a dish that isn’t really Filipino. A lemon chicken meatball dish is not one that would be considered Filipino, but when you add in calamansi, you are adding a Filipino touch to the dish. This dish is super light and refreshing for a pasta recipe. It is also fairly easy to make, and it is great for nice dinner at home. It even makes a great date night dish that you could make for your special person.
Why I love this recipe
I am a big fan of citrusy foods and I think it goes really well with pasta dishes. Chicken is also great with citrus fruits including lemons, limes, and calamansi. Calamansi is a little citrus fruit that kind of tastes like a mix between a lime and an orange. It is also called the “Philippine lime” because it is used so frequently in Filipino cuisine. Whenever I go to the Philippines, they have calamansi at every meal and it is delicious with Filipino food. For this recipe, the mix of the lemon with the calamansi is the perfect balance for the chicken and pasta.
I also love how this recipe is easy and on the healthier side. You can make it for dinner or it also makes for a great meal prep idea. If you are planning an at home date night, this makes for a wonderful romantic meal as well. I made this for my husband the other night and he loved it. Definitely will be making it again soon!
How to make it
First, we make the citrus chicken meatballs. You will need some ground chicken, of course, a lemon, egg, breadcrumbs, garlic, green onion, parsley, and some salt and pepper. Mix that all together, form it into small balls, then pan fry them in some oil until they are crispy and golden brown on both sides. You can also air fry or bake them for a healthier approach.
Next, boil up your pasta of choice. I like to use bowties because I think they are cute and give the perfect texture. But you can really use any shape. My next favorite shapes are penne or angle hair. You really can’t go wrong with any shape.
Now we make the sauce. This is where the calamansi comes in. I used calamansi concentrate mixed with water, but you can use real calamansi juice if it is available to you. Unfortunately, my local stores only carry the concentrate. Simmer the calamansi with some lemon juice, garlic, chicken broth, butter, parsley, and salt and pepper. Then add in some grated parmesan cheese, cornstarch, and half-and-half or heavy cream for a richer sauce. I also added in some spinach for some veggies. Once it is all mixed together and simmered, add in the pasta and top with the meatballs. Serve this dish hot and enjoy!
Lemon Calamansi Chicken Meatball Pasta
Ingredients
Citrus Chicken Meatballs
- 1 lb ground chicken
- ½ lemon juice and zest
- 1 egg
- ¼ cup breadcrumbs
- 1 finely chopped green onion
- 1 tbsp minced garlic
- 1 tbsp chopped parsley
- 1 tsp salt
- ½ tsp pepper
- oil for searing
Lemon Calamansi Pasta
- 12 oz pasta of choice
- ½ lemon juice and zest
- 1 tsp calamansi concentrate mixed with 2 tbsp of water can also use 3 tbsp of fresh calamansi juice
- 1 tsbp minced garlic
- 2 tbsp butter
- 1 tbsp cornstarch
- 1 cup chicken broth
- ¼ cup half and half or heavy cream
- 1 finely chopped green onion or chives
- ½ cup grated parmesan cheese
- 2 cups fresh spinach
- salt and pepper to taste
Instructions
Citrus Chicken Meatballs
- In a large bowl, combine ground chicken, egg, bread crumbs, lemon juice, lemon zest, garlic, green onion, parsley, salt, and pepper.
- Mix until just combined, then shape into meatballs using a cookie scooper or your hands.
- Heat oil in a skillet and pan-sear the meatballs until golden brown and cooked through (about 4–5 minutes per side). Remove and set aside.
Lemon Calamansi Pasta
- Bring a pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.
- In a large pan, melt butter and sauté garlic until fragrant. Stir in cornstarch.
- Slowly whisk in parmesan cheese, chicken broth, lemon juice, calamansi concentrate, lemon zest, and green onions. Simmer gently.
- Add parsley, salt, and pepper to taste. Stir in spinach and cook until wilted.
- For creaminess, add half-and-half or heavy cream and let simmer until slightly thickened.
- Add cooked pasta to the sauce and toss to coat. Gently fold in the citrus chicken meatballs, and garnish with extra parsley and parmesan cheese. serve hot and enjoy!
Notes
- For meal prep, store meatballs and pasta separately in airtight containers for up to 4 days.
- For a lighter option, skip the cream and keep it as a citrus-broth-based sauce.