Rachael's Chicken and Ricotta Meatballs – Rachael Ray

Ingredients

• 2 pounds ground chicken (I prefer 1 pound white meat, 1 pound dark meat)
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon white pepper
• ⅛ teaspoon ground nutmeg
• 1 pound ricotta, well drained
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1 egg
• ¼ cup chopped flat leaf parsley, ½ cup leaves
• 2 cloves garlic, grated or finely chopped
• 1 tablespoon extra-virgin olive oil (EVOO)