Chicken and Ricotta Meatballs

A cozy and delightful recipe for chicken and ricotta meatballs, baked or pan-fried, that guarantees flavor and comfort at the dining table.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Meatball Ingredients

2 pounds ground chicken thigh (turkey or lean beef) A tender base that holds moisture well, making for juicy meatballs.
8 ounces whole milk ricotta cheese (excess liquid drained) Adds creaminess and richness; look for high-quality, whole-milk options for the best flavor.
½ cup panko (or coarse breadcrumbs) Provides the perfect amount of crunch; you can substitute with standard breadcrumbs if that's all you have.
2 large eggs (lightly beaten) These help bind the ingredients together, ensuring they hold their shape while cooking.
¼ cup freshly grated Parmesan cheese Infuses a savory nuttiness; fresh is best for that extra depth of flavor.
½ cup fresh basil leaves (chopped, or substitute with 2 teaspoons dried basil or chopped fresh parsley) Fresh herbs bring brightness; dried herbs can suffice in a pinch.
2 teaspoons grated or finely chopped garlic For that aromatic punch; use fresh garlic for the most flavor.
¼ teaspoon cayenne pepper (or crushed red pepper) Adds just a hint of warmth; adjust according to your spice preference.
to taste Kosher salt and fresh ground black pepper Essential for enhancing all the flavors.
Extra virgin olive oil For cooking; its fruity notes pair beautifully with the meatballs.

Method

Preparation

Begin by placing the ground chicken, ricotta, panko, eggs, Parmesan, chopped basil, garlic, cayenne, salt, and black pepper into a large mixing bowl.
Mix gently and form the mixture into meatballs about 2 ounces each, keeping your hands slightly damp to avoid stickiness.

Cooking Methods

For Baked Meatballs: Preheat your oven to 400°F (200°C). Place the meatballs on a baking sheet lined with parchment paper, drizzle or spray with olive oil, and bake for about 20-25 minutes until cooked through.
For Pan-Fried Meatballs: In a skillet over medium-high heat, coat with olive oil, add meatballs in batches, and cook until golden brown all over, about 4-5 minutes.

Notes

Avoid overmixing the meatball mixture. Ensure all ingredients, especially ricotta, are at room temperature. Don't forget to taste and adjust seasoning before cooking. Meatballs freeze beautifully; make a double batch for meal prep.