Chicken Meatballs
Wrap the ricotta cheese in cheesecloth and place in a strainer set over a bowl. Weight the cheese with a couple bowls and refrigerate overnight to drain the…
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Cooking tools:
- Cheesecloth
- Kitchen scale
- Instant-read thermometer
- Fine-mesh sieve
- Mixing bowl
- Baking pan
- Skillet
- Pot
- Stove
- Refrigerator
- Freezer
- Paper towel
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- 2 lb. Ricotta cheese
- 2 lb. Ground chicken, chilled
- 3 Whole large eggs
- 2 cups Parmigiano Reggiano, grated
- 2 Tbl Kosher salt
- 1 tsp Fresh ground black pepper
- All-purpose flour as needed
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