Chicken and Ricotta Meatballs (Baked or Pan-Fried)
Serves 6
15 mins prep
20 mins cook
35 mins total
Ricotta meatballs are easy to love, mostly because creamy, full-fat ricotta makes incredibly light and airy meatballs. Mix them up in minutes using ground chicken, whole milk ricotta cheese, and Italian-style seasonings. Serve these tender beauties with homestyle marinara sauce or your favorite sauce. And make a double batch for the freezer!
Yield: about 30 meatballs
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Put the ground chicken, ricotta, panko, eggs, Parmesan, basil, garlic, cayenne, 2 teaspoons salt and black pepper in a large bowl and mix well. Form the mixture into approximately 2-ounce meatballs, using damp hands to make them less sticky, or portion with an oiled cookie scoop.
Baked meatballs
Preheat the oven to 450 degrees. Line a rimmed baking sheet with a piece of parchment. Arrange the meatballs on the sheet and drizzle them with some olive oil. Bake 20 minutes, turning them over halfway through, or until the meatballs are golden brown all over and cooked through (160-165F on a meat thermometer).
Pan-fried meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the meatballs to the pan — they should sizzle on contact or the pan isn't hot enough. Cook the meatballs 3-5 minutes, or until golden brown on one side. Turn them over and continue cooking until they feel firm to the touch and are cooked through. Tip: For juicier meatballs, cover the pan after flipping them the first time, lowering the heat to medium so the residual steam heat will finish cooking them.
Serving
If you'd like to serve the meatballs with marinara or your favorite pasta sauce, cook or bake them until they're halfway done. Drop them into your simmering sauce and cook about 10 minutes.
The meatballs are fun to serve with sturdy toothpicks, along with a bowl of zesty tomato sauce on the side for dipping.
