Lemon-Butter Chicken Meatballs with Tomatoes over Angel hair


Thought of doing something completely different, and although the original intention was something lower-fat… the sauce became a nice butter reduction… I had something in mind, and then at the grocery store saw Roma tomatoes in PERFECT ripeness (surprisingly around this time of year too…) so I started changing things as I went.


Chicken Meatballs:

  • 1LB ground chicken
  • ~1cup seasoned breadcrumbs
  • ~1cup Parmesan-Romano blend
  • 1 egg
  • Italian Seasoning
  • Crushed red pepper
  • salt-n-pep

Lemon-Butter Sauce:

  • 1/2 stick butter
  • 1 lemon, juiced
  • 3-4 cups chicken broth
  • 2-3 garlic cloves, crushed
  • 3 Roma tomatoes, cubed
  • handful fresh basil
  • 1/2LB Shrimp –  Uncooked, de-veined and tails removed
  • 1LB pasta (any long noodle)


    1. Heat a large saute pan, on Med-Low, Add butter and chicken broth. Once Butter-Broth mixture is melted, add garlic and bring to a boil.
    2. Meanwhile, mix all meatball ingredients and roll into golf ball sized meatballs, Fry in another large saucepan on High heat with Oil. Char the outsides and cook about 75% through, then drop into boiled Sauce mixture.
      • Can also Bake the meatballs at 350F for 15-20mins, but do this ahead of time.
    3. Let the meatballs finish cooking in the sauce mixture while you cut-up and add the tomatoes and basil. Let cook together an additional 5-8mins.
    4. Add uncooked shrimp and juice from 1 lemon (I like to throw the halves in there as well to get some more flavor) Cook until shrimp is done, ~5 mins
    5. Serve over pasta, and enjoy!! 🙂

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