Summer Chicken Meatballs with Zucchini Risotto.
Favorite meal alert! These summer chicken meatballs with zucchini risotto are incredibly delicious. Perfect for when you need a super cozy but still seasonally appropriate summer meal. Tastes like heaven!
If you’re looking for a cozy summer meal… I’ve got it!
These chicken meatballs are juicy and tender, filled with fresh herbs and so much flavor. They’re served over creamy zucchini risotto that has hints of lemon and green onion. It’s the best combination ever and a swoon worthy meal!
I know, I know… summer and cozy aren’t necessarily what comes to mind when it’s 90 degrees. But! Think of a rainy summer day, it’s foggy and dreary and all you want is a meal that is soul warming. One that is satisfying, tastes amazing and is the cure to your comfort food cravings.
THIS IS IT.
I mean, just look at this bowl? Comfort food at its finest.
Maybe it’s because we’re very slowly coming up on fall… in eight weeks. Too soon?
Yes. But still. I can see it in the distance!
A meal like this is a little high maintenance. It takes longer than my preferred 30 minutes, but it’s worth it. And if you make it a few times, then you’ll get it done in far less than an hour. I suggest having all your ingredients out and chopped and ready to go before starting. This makes the process go so much quicker. And smoother!
I start by making the meatballs, because you want your full attention on the risotto. Once I start the meatballs and have them browning in a pan, I’ll start the risotto in a big pot next to the meatball.
As the meatballs finish up, I’ll cover them and place the whole pan in the oven just to keep them warm and juicy. This is so easy and you can put all your focus on that creamy, parm-filled risotto.
Risotto doesn’t need full-on babysitting, but you do want to stir it quite a bit because that stirring is what helps with the creaminess of the dish. The rice plumps up, it takes on all the flavor of the wine and the stock, and then just before finishing, in go all of our summer ingredients.
Garden zucchini, green onions, chives, lemon zest, parmesan.
I mean, I wish I could grown parm in my garden. But, you know…
Anyway!
I throw those meatballs right into the risotto and serve it.
Oh how I LOVE this meal.
It just tastes so good and is one of those ideal weeknight dinners that makes the day end on a good note.
And leftovers are fabulous.
Dinner tonight!
Chicken Meatballs with Zucchini Risotto
Summer Chicken Meatballs with Zucchini Risotto
Ingredients
chicken meatballs
- 1 pound ground chicken, I like 93% lean
- 1 large egg, lightly beaten
- 2 garlic cloves, minced
- ½ cup finely grated parmesan cheese
- ¼ cup seasoned breadcrumbs
- 2 teaspoons fresh lemon zest
- ¼ cup chopped fresh herbs, like basil, parsley and chives
- kosher salt and pepper
- 2 tablespoons olive oil, for cooking
zucchini risotto
- 6 cups chicken or vegetable stock
- 2 tablespoons olive oil
- kosher salt and pepper
- 4 garlic cloves, minced
- 1 ½ cups arborio rice
- ¾ cup dry white wine, like sauvignon blanc
- 1 cup grated zucchini
- 1 cup finely grated parmesan cheese
- 2 green onions, thinly sliced
- 2 tablespoons fresh lemon zest
- ⅓ cup fresh chopped herbs, like parsley, basil and chives
- 4 tablespoons unsalted butter
Instructions
meatballs
- Combine the chicken, egg, parm, breadcrumbs, lemon zest, herbs and a big pinch of salt and pepper. Mix until just combined.
- Form the mixture into meatballs that are roughly 1-inch in size.
- Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs in a single layer and cook until they are browned on all sides and reach an internal temperature of 165 degrees F, around 10 minutes or so. I highly suggest having the meat thermometer to test here so you don’t overcook the meatballs! You can keep these covered in a low temperature over so they stay warm until the risotto is done.
risotto
- In a separate saucepan or stock pot, heat the stock on low until it’s warm.
- In another saucepan or pot, heat the olive oil on medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.
- Once the rice is translucent, stir in the white wine (or you can just use extra stock). Cook until the wine has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
- Stir in the zucchini, parmesan, green onions, lemon zest and herbs. Add a bit more stock if needed. Stir in the butter until melted.
- Taste the rice and season it with salt and pepper as needed. This will depend on how salty your cheese is, so I suggest adding as much as you need!
- Serve the meatballs over the risotto. Add a sprinkle of fresh herbs and parmesan on top.
Did you make this recipe?
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I appreciate you so much!
Jealous of that plate.
3 Comments on “Summer Chicken Meatballs with Zucchini Risotto.”
Does the grated zucchini cook quickly or is it raw?
Can these meatballs be frozen? I’m thinking it would be nice to stock up on some meatballs that way all I have to do is thaw and cook them on a weeknight :)
So delicious! I’ve actually made the risotto twice this week!