Chicken Ricotta Meatballs 

Yield: ~15-20 meatballs, depending on size

Serving size: 3-4 meatballs 

Servings: 4-6 

Ingredients 

1 lb ground chicken (or ground turkey) 

1 egg 

2 cloves garlic, minced 

1/2 cup grated parmesan cheese 

1 cup ricotta cheese 

1/2 teaspoon dried basil 

1/2 teaspoon dried oregano 

1/2 teaspoon salt 

1/2 teaspoon black pepper 

Pinch of ground nutmeg (optional)

2 teaspoons olive oil 

1/3 cup breadcrumbs 

Procedure 

1.     Preheat oven to 425°F. Line a large baking sheet with parchment paper. 

2.     Combine all meatball ingredients in a large mixing bowl. I find using your hands works best here (use gloves if you don’t like to touch the raw chicken). Note: the mixture will seem more wet than other meatballs because of the ricotta cheese. 

3.     Roll meatballs so that they are a little bigger than a golf ball size (~2 tablespoons mixture each). Place meatballs on lined baking sheet & place in the fridge for ~30 minutes to firm them up before cooking. 

4.     Cook meatballs for ~20 minutes, flipping them halfway through so they brown on both sides. Check that your meatballs reach an internal temperature of 165°F. 

To serve with sauce: Add one jar of your favorite marinara or other pasta sauce to a large skillet and bring to a simmer over medium-low heat. Add the cooked meatballs into the sauce and continue to let it simmer until you are ready to eat! 

NOTE: Cook your meatballs to an internal temperature of 160°F and they will cook through the rest of the way while simmering in the sauce, without becoming overcooked.