Ingredients:
For the Chicken Ricotta Meatballs:
1 lb (450 g) ground chicken
1/2 cup ricotta cheese
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
1 tablespoon olive oil (for browning)
For the Tomato Basil Sauce:
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1/2 cup tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional, for a bit of heat)
Salt and pepper, to taste
1/4 cup fresh basil leaves, chopped (for garnish)
Fresh mozzarella or Parmesan cheese, grated (for garnish, optional)
Instructions:
Make the Chicken Ricotta Meatballs:
In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper.
Mix everything together until well combined, being careful not to overwork the mixture (to keep the meatballs tender).
Shape the mixture into meatballs, about 1-1.5 inches in diameter. You should have around 16-18 meatballs.
Cook the Meatballs:
Heat the olive oil in a large skillet over medium heat.
Add the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs for 3-4 minutes on each side, until golden and cooked through (the internal temperature should reach 165°F / 74°C). Remove the cooked meatballs from the skillet and set them aside.
Make the Tomato Basil Sauce:
In the same skillet, add the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the crushed tomatoes, tomato sauce, dried basil, oregano, and red pepper flakes (if using). Bring the sauce to a simmer, and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
Season the sauce with salt and pepper to taste.
Combine the Meatballs and Sauce:
Gently add the browned chicken ricotta meatballs into the tomato basil sauce, making sure they are coated with the sauce.
Let the meatballs simmer in the sauce for an additional 10-15 minutes, allowing the flavors to meld together and the meatballs to absorb the sauce.
Serve:
Serve the meatballs with the tomato basil sauce, garnishing with fresh chopped basil and a sprinkle of grated Parmesan or fresh mozzarella (if desired).
Pair with pasta, rice, or a side of garlic bread for a complete meal.
Tips:
For Extra Flavor: Add a splash of red wine or balsamic vinegar to the tomato sauce for a deeper, richer taste.
Make It Low-Carb: Serve the meatballs with zucchini noodles or cauliflower rice for a lower-carb alternative.
Make Ahead: These meatballs can be prepared ahead of time and stored in the refrigerator for up to 2 days or frozen for longer storage.
Chicken Ricotta Meatballs with Tomato Basil Sauce is a comforting and flavorful dish that brings together tender chicken meatballs, a rich tomato sauce, and the freshness of basil. It’s a family-friendly meal that’s perfect for any occasion!
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