Linguine Al Limone with Grilled Chia-Chicken Meatballs

Ingredients for Linguine Al Limone with Grilled Chia-Chicken Meatballs

• 60ml white chia seeds

• 120ml purified water

• 450g chicken mince

• 70g rolled (old-fashioned) oats

• 30g coarsely grated or minced red onion

• 40g plus 30g grated Parmigiano-Reggiano cheese

• 3 tablespoons extra-virgin olive oil

• 1/4 cup finely chopped fresh flat-leaf parsley

• 1 teaspoon finely chopped fresh oregano, or 1/2 teaspoons dried oregano

• 2 cloves garlic, peeled and minced

• 1 1/2 teaspoons sea salt

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoons red pepper flakes

• 350g whole grain linguine

• 80ml half-and-half

• Juice and zest of 1 large lemon

• 2 tablespoons thinly sliced or chopped fresh basil (optional)

In a liquid measuring cup or small bowl, whisk together the chia seeds and water and let stand for about 20 minutes. (Makes 180ml extra-thick chia gel.)

Prepare an indoor or outdoor grill, or preheat the oven to 246°C.

In a large bowl, use your hands to evenly combine the chia gel, chicken mince, oats, onion, 60ml the cheese, 2 tablespoons of the olive oil, the parsley, oregano, garlic, 1 teaspoon of the salt, 1/2 teaspoons of the black pepper, and the red pepper flakes. When evenly combined, firmly form mixture into 20 meatballs (about 45ml each).

Grill over medium heat until well done and brown on all sides, about 15 minutes, rotating only as needed. Alternatively, line a large rimmed baking sheet with aluminum foil and coat with cooking spray. Arrange the meatballs on the baking sheet and roast until well done, about 20 minutes. Insert 4 (10-inch) skewers into cooked meatballs, 5 meatballs each. If necessary, keep warm in 79°C oven while preparing linguine.

Cook the linguine according to package directions. Drain the pasta, reserving 180ml pasta cooking water.

Bring the half-and-half, the remaining 1 tablespoon of oil, and reserved pasta water to a boil over high heat in a large saucepan. Add the drained pasta and toss to combine. Add the lemon juice and toss to combine. Add the remaining 40g cheese, 1/2 teaspoons of salt, and 1/2 teaspoons of black pepper and toss to combine.

Transfer the linguine to four large pasta bowls. Top each with a skewer of chicken meatballs, sprinkle with basil and lemon zest, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.