Description
These Chicken and Ricotta Meatballs are tender, flavorful, and packed with fresh basil and Parmesan cheese. Made with ground chicken thigh and creamy ricotta, they offer a moist texture, perfectly baked and then pan-seared to develop a beautifully browned crust. Ideal for a family dinner or meal prep, they are easy to prepare and sure to please.
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 with the meatball ingredients.
- Combine Ingredients: In a large mixing bowl, combine ground chicken, beaten eggs, ricotta cheese, chopped basil, Parmesan, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are well incorporated, ensuring an even texture.
- Form Meatballs: Using wet hands or a cookie scoop, shape the mixture into 1¼-inch meatballs and place them on a parchment-lined baking sheet to prevent sticking.
- Preheat Oven: Preheat your oven to 450°F (230°C) to get it ready for baking the meatballs.
- Bake Meatballs: Place the baking sheet in the oven and bake the meatballs for 20 minutes, or until they are cooked through and lightly browned on the outside, indicating they are almost ready.
- Heat Skillet: While the meatballs are baking, heat a bit of oil in a large skillet over medium heat to prepare for pan-searing.
- Pan-Sear Meatballs: Add the baked meatballs in batches to the skillet, cooking each batch for 10-12 minutes. Turn them regularly to ensure they brown evenly on all sides and are fully cooked inside for enhanced flavor and texture.
- Serve: Once cooked and nicely browned, remove the meatballs from the skillet or baking sheet and serve warm, perfect for pairing with your favorite sauce or pasta.
Notes
- Using ground chicken thigh rather than breast helps keep the meatballs moist and tender.
- Panko breadcrumbs add a nice texture, but regular coarse breadcrumbs can also be used.
- If you prefer spicier meatballs, add cayenne pepper or crushed red pepper to taste.
- Shaping the meatballs with wet hands prevents sticking and helps maintain a smooth surface.
- Baking followed by pan-searing ensures the meatballs are cooked through while developing a golden, crispy exterior.
- These meatballs can be served with marinara sauce, over pasta, or as a protein-packed appetizer.
