Description

These Chicken and Ricotta Meatballs combine lean ground chicken with creamy ricotta cheese for tender, flavorful bites. Enhanced with fresh basil, Parmesan, and garlic, they are perfectly seasoned and baked for a quick, healthy dinner option. The baking followed by a light skillet browning ensures a juicy interior and a nicely caramelized exterior.

Ingredients

Meatball Base

1 lb ground chicken thigh (or turkey or lean beef)
1/2 cup whole milk ricotta cheese
1/2 cup panko breadcrumbs (or coarse breadcrumbs)
2 large eggs
1/4 cup fresh basil leaves, chopped
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp salt
1/2 tsp ground black pepper
Optional: 1/4 tsp cayenne pepper or crushed red pepper for spice

Cook Mode Prevent your screen from going dark

Instructions

Whisk Eggs: Lightly beat the eggs in a small bowl to prepare them for mixing.
Combine Ingredients: In a large mixing bowl, thoroughly combine ground chicken, beaten eggs, ricotta cheese, chopped basil, Parmesan cheese, minced garlic, salt, and black pepper. Mix until the ingredients are evenly incorporated.
Form Meatballs: Using wet hands or a cookie scoop, shape the mixture into 1¼-inch diameter meatballs and arrange them on a parchment-lined baking sheet for easy cleanup.
Preheat Oven: Set your oven to 450°F (230°C) to ensure it reaches the correct temperature before baking.
Bake Meatballs: Bake the meatballs in the preheated oven for 20 minutes or until they are cooked through and lightly browned on the outside.
Heat Skillet: Warm a small amount of oil in a large skillet over medium heat to prepare for browning the meatballs.
Brown Meatballs: Cook the baked meatballs in batches in the skillet for 10 to 12 minutes, turning frequently to brown all sides evenly and ensure they are fully cooked inside.
Serve Warm: Remove the browned meatballs from the skillet or baking sheet and serve immediately while warm for the best flavor and texture.

Notes

Using ground chicken thigh provides more moisture and flavor compared to lean breast meat, but turkey or lean beef can be substituted.
Adding cayenne pepper or crushed red pepper adds a subtle heat for those who prefer a spicier dish.
Panko breadcrumbs help keep the meatballs light and tender.
Ensure the meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
Can be served with marinara sauce, pasta, or in a sub sandwich for versatile meals.
Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 1 month.