Description
These Chicken and Ricotta Meatballs are light, tender, and packed with Italian flavors, thanks to the creamy whole milk ricotta and fresh herbs. Perfectly baked or pan-fried, they make a delicious main course served with marinara sauce or your favorite pasta sauce. Ideal for a family dinner or meal prep, these meatballs are quick to prepare and freeze well for future meals.
Ingredients
Meatballs
- 2 pounds (907 g) ground chicken thigh, turkey, or lean beef
- 8 ounces (225 g) whole milk ricotta cheese, excess liquid drained
- ½ cup panko, or coarse breadcrumbs
- 2 large eggs, lightly beaten
- ¼ cup freshly grated Parmesan cheese
- ½ cup fresh basil leaves, chopped (or 2 teaspoons dried basil or chopped fresh parsley)
- 2 teaspoons grated or finely chopped garlic
- ¼ teaspoon cayenne pepper, or crushed red pepper
- Kosher salt and fresh ground black pepper, to taste
- Extra virgin olive oil, for baking or frying
Instructions
- Prepare the meatball mixture. In a large bowl, combine ground chicken, drained ricotta, panko breadcrumbs, lightly beaten eggs, Parmesan cheese, chopped basil, grated garlic, cayenne pepper, 2 teaspoons kosher salt, and freshly ground black pepper. Mix until well combined but do not overwork to keep the meatballs tender.
- Form the meatballs. Using damp hands or an oiled cookie scoop, shape the mixture into approximately 2-ounce meatballs. This should yield about 30 meatballs.
- Bake the meatballs (optional). Preheat oven to 450°F (232°C). Line a rimmed baking sheet with parchment paper. Arrange meatballs on the sheet and drizzle them with olive oil. Bake for 20 minutes, turning halfway through, until golden brown and cooked to an internal temperature of 160-165°F.
- Pan-fry the meatballs (optional). Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until sizzling. Add the meatballs without overcrowding the pan. Cook 3-5 minutes until golden brown on one side, then flip. Cover the pan and reduce heat to medium, allowing steam to finish cooking for juicy meatballs. Cook until firm and cooked through.
- Serve with sauce. For serving with marinara or pasta sauce, cook or bake the meatballs halfway, then finish cooking by simmering them in the sauce for about 10 minutes. Serve with toothpicks if desired and a bowl of zesty tomato sauce for dipping.
Notes
- Make sure to drain excess liquid from the ricotta cheese to prevent the meatballs from becoming too soft.
- Dampening your hands before shaping the meatballs helps prevent sticking.
- Using ground chicken thigh adds more moisture and flavor than lean breast meat.
- You can freeze uncooked meatballs by arranging them on a baking sheet and freezing until firm, then storing in a freezer bag for up to 3 months.
- Adjust cayenne pepper according to your spice preference or omit for milder flavor.
- To ensure even cooking, turn baked meatballs halfway through baking.
