Description
These Chicken and Ricotta Meatballs are light, juicy, and packed with flavor thanks to creamy ricotta, fresh basil, and Parmesan. Whether baked or pan-fried, they make an easy and versatile meal for pasta, sandwiches, or appetizers. A perfect meal-prep-friendly recipe for any occasion!
Ingredients
These Chicken and Ricotta Meatballs are light, juicy, and packed with flavor thanks to creamy ricotta, fresh basil, and Parmesan. Whether baked or pan-fried, they make an easy and versatile meal for pasta, sandwiches, or appetizers. A perfect meal-prep-friendly recipe for any occasion!
Instructions
1. Prepare the Meatball Mixture
- In a large bowl, mix ground chicken, beaten eggs, ricotta cheese, basil, Parmesan, garlic, salt, and pepper until well combined.
- Using wet hands or a cookie scoop, shape into 1¼-inch meatballs and place them on a parchment-lined baking sheet.
2. Choose Your Cooking Method
Baking:
- Preheat oven to 450°F (230°C).
- Bake for 20 minutes, until cooked through and lightly browned.
Pan-Frying:
- Heat oil in a large skillet over medium heat.
- Cook meatballs in batches, browning on all sides for 10-12 minutes until fully cooked.
3. Serve & Enjoy
- Serve with marinara sauce over pasta, in sandwiches, or as appetizers with dipping sauce.
Notes
- Different Proteins: Swap ground chicken for turkey or lean beef.
- Herb Substitutes: If no fresh basil, use 2 tsp dried basil + chopped parsley.
- Gluten-Free Option: Use gluten-free breadcrumbs or almond flour.
- Spicy Kick: Add extra cayenne pepper or crushed red pepper.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (baking) or 10-12 minutes per batch (pan-frying)
- Category: Main Course, Appetizer
- Method: Baking, Pan-Frying
- Cuisine: Italian
