Baked Chicken and Ricotta Meatballs Recipe

Name: Baked Chicken and Ricotta Meatballs Recipe
Ingredients: 14 ounces (400g) broccolini, rough stems trimmed and thick pieces cut lengthwise; 1 lemon, ends trimmed and thinly sliced; 4 tablespoons extra-virgin olive oil, divided; Kosher salt; freshly ground black pepper; ½ teaspoon crushed red pepper flakes, or more if desired; 1 large egg; 2 garlic cloves, grated; ¾ cup ricotta cheese, drained and lightly salted; ½ cup parsley leaves and fine stems, roughly chopped; ¾ cup panko breadcrumbs; 1 pound ground chicken, preferably dark meat; Juice of 1 lemon; Grated Parmesan, for sprinkling (optional)

www.purewow.com

These baked chicken and ricotta meatballs are tender, quick-cooking and easy to make as a weeknight main.

View full recipe on www.purewow.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.

Share this recipe:

Cooking tools:

Oven
Baking sheet
Mixing bowl
Parchment paper
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Microplane
Grater
Fork
Plate

Ingredients

14 ounces (400g) broccolini, rough stems trimmed and thick pieces cut lengthwise
1 lemon, ends trimmed and thinly sliced
4 tablespoons extra-virgin olive oil, divided
Kosher salt
freshly ground black pepper
½ teaspoon crushed red pepper flakes, or more if desired
1 large egg
2 garlic cloves, grated
¾ cup ricotta cheese, drained and lightly salted
½ cup parsley leaves and fine stems, roughly chopped
¾ cup panko breadcrumbs
1 pound ground chicken, preferably dark meat
Juice of 1 lemon
Grated Parmesan, for sprinkling (optional)