Juicy Chicken Ricotta Meatballs
Tender and creamy meatballs made with ground chicken and ricotta, perfect for a comforting weeknight meal and easy to freeze for later.
Ingredients
Main Ingredients
- 1 lb ground chicken
- 1 cup ricotta cheese Buy in a larger tub for leftovers.
- 1/2 cup grated Parmesan cheese Adds savory depth.
- 1/4 cup breadcrumbs Can substitute with panko for a lighter texture.
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped Use dried parsley if necessary.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- Olive oil (for cooking) For frying the meatballs.
Instructions
Preparation
- In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, parsley, salt, pepper, and Italian seasoning. Mix until well combined.
- Shape the mixture into meatballs, about 1 inch in diameter.
Cooking
- Heat olive oil in a skillet over medium heat.
- Add the meatballs to the skillet, cooking until browned on all sides, about 8-10 minutes.
- Ensure the meatballs are cooked through and serve them warm, ideally with pasta or a salad.
Notes
For storage, cool completely then freeze on a tray before transferring to a bag. Reheat in a skillet over low heat with a splash of water or in a 350°F oven until hot. Use your hands gently when mixing and shaping the meatballs to avoid overworking the mixture.