Description
Juicy and tender chicken meatballs baked to perfection, infused with ricotta for moisture and flavor, perfect for meal prep or weeknight dinners.
Ingredients
Meatball Ingredients
- 1 lb Ground chicken (Use lean ground chicken for best results.)
- 1 cup Ricotta cheese (Whole milk ricotta gives the richest texture.)
- 1 large Egg (Helps bind the ingredients together.)
- 1 cup Breadcrumbs (Plain or Italian style works.)
- 1/2 cup Parmesan cheese (Adds a salty punch, can use Pecorino as a substitute.)
- 2 cloves Garlic (Fresh minced or grated for best flavor.)
- 1/4 cup Parsley or basil (Optional for additional flavor.)
- 1 tsp Salt (Adjust to taste.)
- 1/2 tsp Black pepper (Adjust to taste.)
- as needed spray Olive oil spray (For browning the meatballs.)
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- In a large mixing bowl, stir together ricotta, egg, garlic, Parmesan, salt, black pepper, and herbs.
- Add ground chicken and breadcrumbs to the bowl and gently mix until combined, being careful not to overwork the mixture.
- Scoop the mixture into balls approximately 1.5 inches wide and roll them lightly between your hands.
- Place the meatballs on the baking sheet with space between them, lightly spray or brush with olive oil.
- Bake for about 18 to 22 minutes, or until internal temperature reaches 165°F (74°C). Let them rest for 5 minutes before serving.
Notes
These meatballs are perfect for leftovers and stay juicy. Store in an airtight container in the fridge for up to 4 days or freeze for 2-3 months. Reheat in the microwave or on the stove with a little water or sauce.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dinner, Main Course
- Cuisine: Comfort Food, Italian