Ricotta Chicken Meatballs

$- 1 lb ground chicken - 1 cup ricotta cheese - 1/2 cup grated Parmesan cheese - 1/2 cup breadcrumbs - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1/4 cup fresh parsley, chopped - 1 cup marinara sauce (for serving) Each serving offers about: - Calories: 320 - Protein: 24g - Fat: 18g - Carbohydrates: 14g - Fiber: 1g - Sugar: 2g This meal gives you a good balance of protein and carbs. It’s filling and tasty. The fat comes from the chicken and cheese, which keeps it moist. When choosing your ingredients, look for these tips: - Chicken: Pick ground chicken that looks pink and moist. Avoid any that appears gray or smells off. - Ricotta Cheese: Choose ricotta that feels creamy. You want it to have a smooth texture. - Parmesan Cheese: Get fresh grated cheese instead of pre-packaged. It tastes better and has more flavor. - Herbs: If you can, use fresh parsley and basil. They will add bright flavors to your meatballs. - Garlic: Choose garlic bulbs that feel firm. Soft or sprouted garlic may taste bitter. These simple steps will help your meatballs taste their best. Fresh ingredients make a big difference! {{ingredient_image_1}} First, gather all your ingredients. You will need: - 1 lb ground chicken - 1 cup ricotta cheese - 1/2 cup grated Parmesan cheese - 1/2 cup breadcrumbs - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1/4 cup fresh parsley, chopped - 1 cup marinara sauce (for serving) Make sure your chicken is fresh and your cheeses are creamy. Fresh parsley adds a nice pop of flavor. In a large bowl, mix the ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, oregano, basil, salt, pepper, and parsley. You can use your hands or a spoon to combine. Be gentle and don’t overmix. If you do, the meatballs might turn tough. Once mixed, form the mixture into 1-inch meatballs. Use your hands to shape them. Place the meatballs on a lined baking sheet, leaving space between each one. This helps them cook evenly. Preheat your oven to 400°F (200°C). While the oven heats, arrange the meatballs on the baking sheet. Bake them for 20-25 minutes. They should be cooked through and golden brown on the outside. While the meatballs bake, warm the marinara sauce in a small pan over low heat. This step adds warmth and flavor to your dish. When the meatballs are ready, serve them hot, drizzled with the warm marinara sauce. Enjoy! When making ricotta chicken meatballs, some mistakes can spoil the fun. First, do not overmix the meatball mixture. This makes them tough. Mix just until combined for a tender bite. Also, do not skip the breadcrumbs. They help hold the meatballs together. Lastly, make sure your oven is fully preheated. This ensures even cooking. To get your meatballs just right, use a scale. Weigh out 1-ounce portions for even sizes. This helps them cook at the same time. Another tip is to use wet hands when forming them. This prevents the mixture from sticking to your fingers. Bake until they are golden brown and firm. This shows they are cooked through. A few tools can make your cooking easier. A large mixing bowl helps combine all the ingredients. A cookie scoop can help you form even meatballs quickly. Use a baking sheet lined with parchment paper for easy cleanup. Lastly, a meat thermometer is handy. It ensures your meatballs reach 165°F for safe eating. Pro Tips Keep It Moist: Adding ricotta cheese helps keep the meatballs tender and moist. Don't skip this ingredient! Seasoning Matters: Taste the raw mixture before forming the meatballs to ensure the seasoning is just right. Even Cooking: Make sure to space the meatballs evenly on the baking sheet to allow for even cooking and browning. Serve with Style: Pair your meatballs with freshly grated Parmesan and a sprinkle of chopped basil for a restaurant-quality presentation. {{image_2}} You can swap the ground chicken for other meats. Ground turkey works well and keeps it light. If you prefer beef, choose lean ground beef. For a plant-based option, try using lentils or chickpeas. Always adjust cooking times for different proteins. To change up the taste, add ingredients like sun-dried tomatoes or spinach. You can also mix in different herbs like thyme or rosemary. For a spicy kick, add red pepper flakes or a splash of hot sauce. Experiment with different cheeses, such as feta or mozzarella, to create unique flavors. Serve your meatballs with marinara sauce over pasta for a classic dish. They also go great in a sub roll for a meatball sandwich. Pair them with a fresh salad or roasted vegetables for a complete meal. Serve with crusty bread to soak up the sauce. Store your leftover ricotta chicken meatballs in an airtight container. Keep them in the fridge for up to three days. Make sure they cool down before sealing. This way, they stay fresh and tasty. To freeze your meatballs, place them in a single layer on a baking sheet. Freeze for about two hours until firm. Then, transfer them to a freezer-safe bag. They can stay in the freezer for up to three months. Label the bag with the date so you know when to use them. Reheat your meatballs straight from the fridge or freezer. If they are frozen, thaw them overnight in the fridge first. To reheat, place them in a microwave-safe dish. Cover with a damp paper towel to keep them moist. Heat for one to two minutes or until warm. You can also reheat them in a skillet with a bit of sauce. This helps keep them juicy and flavorful. No, I do not recommend using mozzarella instead of ricotta. Ricotta has a creamy texture and mild flavor. Mozzarella is stretchy and melts differently. If you want a creamier taste, stick with ricotta. To check if your meatballs are done, use a meat thermometer. The center should reach 165°F. If you don't have a thermometer, cut one open. It should be no longer pink inside. The outside should also look golden brown. Yes, you can make these meatballs ahead of time. You can prepare them and store them in the fridge for up to two days. You can also freeze them for up to three months. Just thaw and reheat before serving. This blog post covered the key ingredients and steps for making ricotta chicken meatballs. We discussed selecting fresh ingredients and shared easy preparation tips. You learned about common mistakes and how to achieve perfect meatballs. We also explored variations, storage options, and answered common questions. As you try this recipe, remember to experiment with flavors that you love. Enjoy your cooking journey and the tasty results!$

Ricotta Chicken Meatballs

Delicious meatballs made with ground chicken and ricotta cheese, served with marinara sauce.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Ingredients

1 lb ground chicken
1 cup ricotta cheese
0.5 cup grated Parmesan cheese
0.5 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
to taste salt and pepper
0.25 cup fresh parsley, chopped
1 cup marinara sauce (for serving)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, oregano, basil, salt, pepper, and chopped parsley.
Mix the ingredients with your hands or a spoon until just combined; be careful not to overmix.
Using your hands, form the mixture into 1-inch meatballs and place them on the prepared baking sheet, spaced about an inch apart.
Bake in the preheated oven for 20-25 minutes or until the meatballs are cooked through and slightly golden brown on the outside.
While the meatballs are baking, warm the marinara sauce in a small saucepan over low heat.
Once the meatballs are done, serve them hot, drizzled with warm marinara sauce.

Notes

Be careful not to overmix the meatball mixture.

Keyword chicken, Italian, meatballs, ricotta