Chicken Ricotta Meatballs (Tender Baked Dinner)
Make juicy Chicken Ricotta Meatballs with ground chicken, whole-milk ricotta, parmesan, garlic, and herbs. Bake them golden and serve with marinara,…
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Cooking tools:
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Fork
- Measuring cup
- Measuring spoon
- Damp hands
- Tablespoon scoop
- Pastry brush
- Skillet
- Instant-read thermometer
- Covered skillet
- Airtight container
- Zip-top bag
- Oven mitt
- Plate
- Serving platter
- Spoon
- Tongs
- Grater
- Chef's knife
- Cutting board
Ingredients
- 1 1/2 lb (680 g) ground chicken, preferably dark meat or a blend
- 3/4 cup (185 g) whole-milk ricotta, drained if watery
- 1/2 cup (35 g) panko breadcrumbs
- 1/3 cup (30 g) finely grated parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil, plus more for serving
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 tablespoon olive oil, for brushing
- 2 cups (480 ml) marinara sauce
- Extra grated parmesan, for serving
- Cooked pasta, toasted rolls, or salad, optional
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