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Italian Chicken Meatballs with Herbed Ricotta: A Flavorful Twist on a Classic Dish

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  • Author: Julie
  • Total Time: 1 hour

Description

These Italian Chicken Meatballs are juicy, flavorful, and perfectly seasoned, paired with a creamy, herbed ricotta that adds a fresh, savory richness. Served over pasta or in a sandwich, this dish captures the essence of Italian comfort food with a lighter twist. A perfect choice for a hearty, wholesome meal that everyone will love.

Ingredients

Scale

For the Meatballs:

  • 1 lb ground chicken: The lean protein base for the meatballs. You can use white or dark meat ground chicken, or a mixture of both for added flavor.
  • 1/2 cup breadcrumbs: Provides structure and helps bind the meatballs together. Use regular or whole wheat breadcrumbs based on preference.
  • 1/4 cup grated Parmesan cheese: Adds a salty, umami flavor that complements the Italian herbs.
  • 1/2 cup fresh parsley, chopped: For a burst of color and freshness.
  • 2 cloves garlic, minced: Adds aromatic depth and flavor.
  • 1 teaspoon dried oregano: A classic Italian herb that gives the meatballs a savory, Mediterranean taste.
  • 1 teaspoon dried basil: Another classic herb that pairs perfectly with chicken.
  • 1/2 teaspoon salt: For seasoning the meatballs.
  • 1/4 teaspoon black pepper: For a slight kick.
  • 1 large egg: To help bind the ingredients together and give the meatballs structure.
  • 2 tablespoons olive oil: For greasing the baking sheet and drizzling on top of the meatballs for a golden finish.

For the Herbed Ricotta:

  • 1 cup ricotta cheese: The creamy base for the herbed ricotta. Full-fat or part-skim ricotta both work well.
  • 1 tablespoon fresh basil, chopped: Adds a fresh, herby flavor.
  • 1 tablespoon fresh parsley, chopped: For color and additional herby freshness.
  • 1 tablespoon grated Parmesan cheese: Enhances the savory richness of the ricotta.
  • 1/2 teaspoon garlic powder: For a mild garlic flavor without the raw taste of fresh garlic.
  • 1/4 teaspoon salt: To season the ricotta mixture.
  • 1/4 teaspoon black pepper: For flavor balance.

For the Marinara Sauce:

  • 2 cups marinara sauce: You can use your favorite store-bought sauce or homemade marinara for extra flavor.
  • 1 teaspoon dried oregano: To season the sauce with Italian herbs.
  • 1/2 teaspoon garlic powder: To add a subtle depth to the sauce.
  • A pinch of red pepper flakes: For a touch of heat (optional).

Optional Garnishes:

  • Fresh basil or parsley: For garnish and a pop of color.
  • Extra Parmesan cheese: To sprinkle on top before serving.

Instructions

First Step: PREPARE THE HERBED RICOTTA FILLING

  1. Mix the Ricotta: In a medium bowl, combine the ricotta cheese, chopped basil, chopped parsley, grated Parmesan, garlic powder, salt, and pepper. Stir until everything is well combined.
  2. Set Aside: Set the herbed ricotta mixture aside while you prepare the meatball mixture. The flavors will meld together as you work on the meatballs.

Second Step: PREPARE THE MEATBALL MIXTURE

  1. Combine the Ingredients: In a large bowl, mix the ground chicken, breadcrumbs, grated Parmesan, parsley, minced garlic, dried oregano, dried basil, salt, pepper, and egg. Use your hands or a spoon to mix until all the ingredients are well incorporated. Be careful not to overmix, as that can result in tough meatballs.
  2. Form the Meatballs: Scoop out a tablespoon of the meatball mixture and roll it into a ball using your hands. Make a small indentation in the center of each meatball with your thumb, then add a teaspoon of the herbed ricotta mixture into the indentation. Gently pinch the sides of the meatball together to seal in the ricotta filling, then roll it into a smooth ball. Repeat with the remaining mixture.
  3. Prepare for Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. Place the prepared meatballs on the baking sheet, leaving space between each meatball.

Third Step: BAKE THE MEATBALLS

  1. Bake: Drizzle a little olive oil over the meatballs for extra crispiness, then place the baking sheet in the preheated oven. Bake for 25-30 minutes or until the meatballs are golden brown and cooked through (the internal temperature should reach 165°F or 74°C).
  2. Rest: Once the meatballs are baked, remove them from the oven and let them rest for about 5-10 minutes. This allows the juices to redistribute and ensures the meatballs remain tender.

Fourth Step: PREPARE THE MARINARA SAUCE

  1. Heat the Sauce: While the meatballs are baking, heat the marinara sauce in a medium saucepan over medium heat. Add the dried oregano, garlic powder, and red pepper flakes (if using), and stir to combine. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.

Fifth Step: ASSEMBLE AND SERVE

  1. Serve with Sauce: Once the meatballs have rested, pour a small amount of marinara sauce onto the plate or in a serving dish. Arrange the meatballs on top of the sauce, then spoon more sauce over the meatballs.
  2. Garnish and Enjoy: Garnish with fresh basil or parsley and a sprinkle of Parmesan cheese. Serve with pasta, crusty bread, or as a standalone dish.
  • Prep Time: 15 minutes
  • Baking and Resting Time: 30 minutes for baking, 15 minutes for resting

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Find it online: https://foodmacronutrient.com/italian-chicken-meatballs-with-herbed-ricotta-a-flavorful-twist-on-a-classic-dish/