Description
These Chicken and Ricotta Meatballs are a delicious and moist twist on traditional meatballs, combining ground chicken thigh with creamy ricotta cheese, fresh basil, and Parmesan. Baked and then pan-seared to achieve a golden exterior, these meatballs offer a flavorful and tender bite, perfect as a main dish or appetizer.
Ingredients
Scale
Meatball Base
- 1 lb ground chicken thigh (or turkey or lean beef)
- 1/2 cup whole milk ricotta cheese
- 1/2 cup panko breadcrumbs (or coarse breadcrumbs)
- 2 large eggs
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- Optional for Spice: 1/4 tsp cayenne pepper or crushed red pepper
Instructions
- Whisk Eggs: Lightly beat the eggs in a small bowl to prepare them for mixing.
- Combine Ingredients: In a large mixing bowl, add ground chicken, beaten eggs, ricotta cheese, chopped basil, Parmesan cheese, minced garlic, salt, and pepper. Mix thoroughly until well incorporated to form the meatball mixture.
- Form Meatballs: Using wet hands or a cookie scoop, shape the mixture into 1¼-inch meatballs, then place them evenly spaced on a parchment-lined baking sheet.
- Preheat Oven: Set your oven to 450°F (230°C) to prepare for the first cooking stage.
- Bake Meatballs: Bake the meatballs for 20 minutes until they are cooked through and lightly browned on the outside.
- Heat Skillet: While meatballs bake, heat a small amount of oil in a large skillet over medium heat.
- Pan-Sear Meatballs: Transfer the baked meatballs to the skillet in batches and cook for 10 to 12 minutes, turning to brown all sides and ensure they are fully cooked inside.
- Serve: Remove the cooked meatballs from the skillet or baking sheet and serve warm with your favorite sides or sauce.
Notes
- Using ground chicken thigh adds extra moisture and flavor compared to lean chicken breast.
- You can substitute ground turkey or lean beef if preferred.
- Panko breadcrumbs help keep the meatballs light and tender.
- For a spicy kick, add cayenne pepper or crushed red pepper to the mixture.
- Shaping the meatballs with wet hands prevents sticking.
- Baking first then pan-searing ensures the meatballs are cooked evenly with a crispy exterior.
- Serve with marinara sauce, pasta, or as a party appetizer with dipping sauces.
