Description
Delicious and tender Chicken and Ricotta Meatballs, baked to golden perfection and then pan-seared for a crispy exterior. These Italian-inspired meatballs combine ground chicken thigh, creamy ricotta, fresh basil, and Parmesan cheese for a flavorful and satisfying dish perfect for family meals or entertaining guests. This recipe yields 30 bite-sized meatballs, ideal for appetizers or main dishes.
Ingredients
Scale
Meatball Base
- 1 lb ground chicken thigh (or turkey or lean beef)
- 1/2 cup whole milk ricotta cheese
- 1/2 cup panko breadcrumbs (or coarse breadcrumbs)
- 2 large eggs
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- Optional for Spice: 1/4 tsp cayenne pepper or crushed red pepper
Instructions
- Whisk Eggs: Lightly beat the eggs in a small bowl until combined and set aside.
- Combine Ingredients: In a large mixing bowl, add the ground chicken, beaten eggs, ricotta cheese, chopped basil, Parmesan cheese, minced garlic, salt, and black pepper. Mix thoroughly until the ingredients are fully incorporated. If desired, add cayenne pepper or crushed red pepper for a spicy kick.
- Form Meatballs: With wet hands or using a cookie scoop, shape the mixture into 1¼-inch meatballs. Place the formed meatballs on a baking sheet lined with parchment paper, ensuring they are evenly spaced.
- Preheat Oven: Set your oven to 450°F (230°C) to preheat while you prepare the meatballs.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 20 minutes, or until they are cooked through and lightly browned on the outside.
- Heat Skillet: While the meatballs are baking, heat a small amount of oil in a large skillet over medium heat to prepare for pan-searing.
- Pan-Sear Meatballs: Remove the baked meatballs from the oven and add them in batches to the hot skillet. Cook each batch for 10-12 minutes, turning the meatballs to brown all sides and ensure they are fully cooked inside with a crispy exterior.
- Serve Warm: Once browned and cooked through, remove the meatballs from the skillet and serve warm. These meatballs pair well with pasta, marinara sauce, or as a hearty appetizer.
Notes
- Using ground chicken thigh helps keep the meatballs moist and flavorful. You can substitute with turkey or lean beef if preferred.
- Keeping your hands wet when forming meatballs prevents the mixture from sticking.
- The dual cooking method—baking then pan-searing—ensures meatballs are cooked evenly while achieving a delicious crispy crust.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
