Description
These Chicken and Ricotta Meatballs are tender, flavorful, and packed with fresh herbs and cheese. Made with ground chicken thigh and creamy ricotta, they are easy to prepare and can be cooked by baking or pan-frying for a crispy, golden crust. Perfect as a main dish or served with pasta and sauce, these meatballs bring a delicious Italian-inspired touch to your meal.
Ingredients
Scale
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 for Spice: 1/4 tsp cayenne pepper or crushed red pepper
Instructions
- Whisk Eggs: Lightly beat the eggs in a small bowl to prepare for mixing with the other ingredients.
- Combine Ingredients: In a large mixing bowl, combine ground chicken, beaten eggs, ricotta cheese, chopped basil, Parmesan, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Using wet hands or a cookie scoop, shape the mixture into 1¼-inch meatballs. Place each meatball on a parchment-lined baking sheet, spacing them evenly.
- Preheat Oven: Set your oven to 450°F (230°C) ensuring it reaches the temperature before baking the meatballs.
- Bake Meatballs: Bake the meatballs for 20 minutes until they are cooked through and lightly browned on the outside.
- Heat Skillet: While baking, heat a small amount of oil in a large skillet over medium heat in preparation for pan-frying.
- Pan-Fry Meatballs: Add the meatballs in batches to the skillet and cook for 10-12 minutes per batch, turning occasionally until browned on all sides and fully cooked inside.
- Serve Warm: Remove cooked meatballs from the skillet or baking sheet and serve immediately while warm.
Notes
- Using ground chicken thigh adds more flavor and juiciness compared to lean breast meat.
- If panko breadcrumbs are unavailable, regular coarse breadcrumbs work as a substitute.
- You can adjust the spice level by adding cayenne pepper or crushed red pepper to the mixture before forming meatballs.
- These meatballs can be cooked either by baking for a lighter option or pan-frying for a crispier exterior.
- Make sure your hands are wet when forming meatballs to prevent sticking.
- Ensure meatballs are cooked to an internal temperature of 165°F for food safety when using chicken.
