Chicken Ricotta Meatballs

Chicken Ricotta Meatballs

Ingredients

For the Meatballs:

• 1 lb (450 g) ground chicken
• 1 cup ricotta cheese
• 1 egg
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs
• 2 cloves garlic, minced
• ¼ cup chopped fresh parsley
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• 2 tbsp olive oil (for frying or baking)

Optional (for serving):

• Marinara sauce or tomato sauce
• Extra Parmesan & parsley for garnish

Instructions

1. Prepare the Mixture
   In a large mixing bowl, combine ground chicken, ricotta cheese, egg, Parmesan, breadcrumbs, minced garlic, parsley, salt, black pepper, and paprika.
   Mix gently with your hands or a spoon until just combined — don’t overmix to keep the meatballs tender.
2. Shape the Meatballs
   Roll the mixture into 1½-inch balls (about golf ball size). You should get around 16–18 meatballs.
   Place them on a parchment-lined tray or plate.
3. Cook the Meatballs You can choose one of the following methods:

   Option 1 – Pan Fry:
   Heat 2 tbsp olive oil in a large skillet over medium heat.
   Add the meatballs in batches and cook for about 10–12 minutes, turning occasionally, until golden brown and cooked through (internal temp: 165°F / 74°C).

   Option 2 – Bake:
   Preheat oven to 400°F (200°C).
   Arrange meatballs on a lightly greased baking sheet and drizzle or brush with olive oil.
   Bake for 20–25 minutes, turning halfway, until lightly browned and fully cooked.

4. Add Sauce (Optional)
   If desired, transfer the cooked meatballs to a pan with warm marinara or tomato sauce.
   Simmer for 5–10 minutes to let the flavors blend.
5. Serve & Enjoy!
   Serve over pasta, rice, or with crusty bread.
   Garnish with extra Parmesan cheese and parsley for a perfect finish.

Tips

• Using whole-milk ricotta gives the best creamy texture.
• You can substitute ground turkey if you prefer.
• To freeze: place cooked meatballs on a tray to freeze, then store in freezer bags for up to 2 months.