Description
These Chicken and Ricotta Meatballs are a delicious twist on traditional meatballs, with the added richness of ricotta cheese. Juicy and flavorful, they are perfect for a comforting weeknight dinner.
Ingredients
Scale
For the meatballs:
- 1 pound ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
For cooking:
- 2 tablespoons olive oil
- 2 cups marinara sauce (for serving)
Instructions
- In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, parsley, salt, pepper, and oregano. Mix gently until just combined; do not overmix.
- Scoop and roll the mixture into golf ball-sized meatballs.
- Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and brown them on all sides, about 5 to 7 minutes total.
- Once browned, add the marinara sauce to the skillet, cover, and simmer for 10 to 12 minutes, or until meatballs are cooked through.
- Serve hot with pasta, over polenta, or on their own.
Notes
- You can substitute ground turkey for ground chicken if preferred.
- For a spicier version, add a pinch of red pepper flakes.
- These meatballs can also be baked at 400°F for 20 minutes instead of pan-frying.
Nutrition
- Serving Size: 3-4 meatballs
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg
