Description
Tender and juicy chicken meatballs infused with creamy ricotta cheese and baked to a golden finish. A light, high-protein alternative to traditional meatballs.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup whole milk ricotta cheese
- 1/4 cup grated parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 1/4 cup breadcrumbs
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, gently combine ground chicken, ricotta, and parmesan cheese.
- Add the egg, minced garlic, chopped parsley, breadcrumbs, salt, and pepper.
- Stir until just combined, being careful not to overwork the meat.
- Shape the mixture into 1-inch spheres using your hands or a cookie scoop.
- Place meatballs on the baking sheet, spacing them 1 inch apart.
- Bake for 15-20 minutes or until the internal temperature reaches 165°F.
- Remove from oven and let rest for 5 minutes before serving.