Baked Chicken and Ricotta Meatballs with Broccolini Recipe

Ingredients

• 2 bunches (14 ounces) broccolini, rough stems trimmed and thick pieces cut lengthwise
• 2 lemons, 1 juiced and 1 thinly sliced
• 4 tablespoons olive oil, divided
• kosher salt, to taste
• 1/2 teaspoon crushed red pepper flakes, or more to taste
• 1 large egg
• 2 cloves garlic, grated or minced
• 3/4 cup ricotta cheese
• 1/2 cup fresh parsley, roughly chopped
• 3/4 cup panko breadcrumbs
• 1 pound ground chicken
• grated Parmesan cheese, for sprinkling (optional)