Savor the succulent blend of chicken and ricotta in these meatballs that promise to elevate your dinner game. Simple yet sophisticated, they’re perfect for pasta, sandwiches, or solo snacking.
Why This Recipe Works
- The ricotta cheese adds moisture and richness, ensuring your meatballs are never dry.
- Ground chicken offers a lighter alternative to beef or pork without sacrificing flavor.
- A blend of herbs and Parmesan cheese infuses each bite with depth and complexity.
- Baking instead of frying makes these meatballs healthier and easier to prepare.
- Versatile serving options mean they can star in any meal, from appetizers to main courses.
Ingredients
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Equipment Needed
- Mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Meatball scoop or tablespoon
Instructions
Preheat and Prepare
Preheat your oven to 375°F and line a baking sheet with parchment paper. This ensures your meatballs cook evenly and don’t stick, making cleanup a breeze.
Mix the Ingredients
In a large bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined; overmixing can lead to tough meatballs.
Form the Meatballs
Using a meatball scoop or tablespoon, form the mixture into 1.5-inch balls. Roll them gently between your palms to smooth the surface, placing each on the prepared baking sheet.
Bake to Perfection
Drizzle the meatballs with olive oil and bake for 20-25 minutes, or until golden brown and cooked through. The internal temperature should reach 165°F when checked with a meat thermometer.
Serve and Enjoy
Let the meatballs rest for a few minutes before serving. They’re delicious on their own, with marinara sauce, or atop a pile of spaghetti.
Tips and Tricks
For the juiciest meatballs, don’t skip the ricotta—it’s the secret to their moisture. If you’re short on time, you can use a food processor to mix the ingredients, but pulse gently to avoid overworking the meat. For a crispier exterior, broil the meatballs for the last 2-3 minutes of cooking. Always let meatballs rest after baking; this allows the juices to redistribute, ensuring every bite is flavorful. Experiment with different herbs or add a pinch of red pepper flakes for a spicy kick.
Recipe Variations
- Swap ground chicken for turkey or beef for a different flavor profile.
- Add chopped spinach or sun-dried tomatoes to the mixture for extra color and nutrition.
- Use almond flour instead of breadcrumbs for a gluten-free version.
- Incorporate different cheeses, like mozzarella or feta, for a unique twist.
- Make mini meatballs for appetizers or to add to soups.
Frequently Asked Questions
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatball mixture up to a day in advance and store it in the refrigerator. Or, bake the meatballs and freeze them for up to 3 months. Just thaw and reheat when ready to serve.
What’s the best way to serve these meatballs?
These meatballs are incredibly versatile. Serve them with pasta and marinara sauce, on a sub roll for a meatball sandwich, or as an appetizer with a dipping sauce. They’re also great on their own as a protein-packed snack.
Can I fry these meatballs instead of baking them?
Yes, you can fry them in a skillet with a bit of oil over medium heat until golden brown and cooked through. However, baking is healthier and allows you to cook a larger batch at once without constant attention.
Summary
These Chicken Ricotta Meatballs are a delicious, moist, and flavorful twist on traditional meatballs. Easy to make and versatile, they’re sure to become a staple in your recipe repertoire.
