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.