Description
These Chicken and Ricotta Meatballs are a flavorful twist on traditional meatballs, with the creamy addition of ricotta cheese. They are tender, juicy, and perfect served over pasta or zucchini noodles.
Ingredients
Scale
Meatballs:
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup breadcrumbs
- 2 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
For Cooking:
- 2 tablespoons olive oil
- 2 cups marinara sauce
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine ground chicken, ricotta cheese, Parmesan cheese, egg, breadcrumbs, garlic, parsley, salt, pepper, and oregano. Mix until just combined.
- Shape the Meatballs: Form the mixture into golf ball-sized meatballs.
- Brown the Meatballs: Brown the meatballs in batches in a skillet with olive oil, about 4-5 minutes total.
- Cook with Marinara: Simmer marinara sauce in the skillet, add the meatballs back, cover, and cook for 10-12 minutes until cooked through.
- Serve: Enjoy warm over pasta, zucchini noodles, or with crusty bread.
Notes
- For a lighter option, use whole-wheat breadcrumbs or almond flour.
- These meatballs freeze well—cool completely before freezing in a single layer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 390
- Sugar: 5g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 135mg
