Ingredients
For the Chicken Ricotta Meatballs:
1 lb (450 g) ground chicken
1/2 cup ricotta cheese (whole milk or part-skim)
1/4 cup breadcrumbs (or gluten-free breadcrumbs)
1/4 cup freshly grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for frying)
For the Garlic Parmesan Sauce:
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Salt and pepper, to taste
1/4 teaspoon crushed red pepper flakes (optional, for heat)
Fresh parsley, chopped (for garnish)
Instructions
Make the Chicken Ricotta Meatballs:
In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, Parmesan, egg, minced garlic, chopped parsley, oregano, salt, and pepper.
Mix until all ingredients are well combined.
Using your hands, shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get around 20-24 meatballs depending on the size.
Heat the olive oil in a large skillet over medium heat.
Add the meatballs to the pan in batches, cooking for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove meatballs from the skillet and set aside.
Make the Garlic Parmesan Sauce:
In the same skillet, melt the butter over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant and golden (be careful not to burn the garlic).
Pour in the heavy cream, stirring to combine with the garlic and butter.
Bring the cream to a simmer, then reduce the heat to low.
Stir in the grated Parmesan cheese and cook for 3-4 minutes until the sauce thickens and the cheese melts smoothly.
Season with salt, pepper, and optional red pepper flakes for a little heat.
Combine Meatballs and Sauce:
Return the meatballs to the skillet with the garlic Parmesan sauce, gently tossing them to coat in the sauce.
Simmer for 5-7 minutes, letting the meatballs absorb some of the sauce and heat through.
Serve:
Serve the chicken ricotta meatballs with extra sauce on top, garnished with fresh chopped parsley and additional Parmesan cheese if desired.
Enjoy over pasta, rice, or with crusty bread to soak up the delicious sauce!
Tips
Make Ahead: You can prepare the meatballs ahead of time and freeze them. Just bake or fry them first, then freeze on a baking sheet. Once frozen, store them in an airtight container and reheat with the garlic Parmesan sauce when ready to serve.
Low-Carb Version: Serve the meatballs with zucchini noodles (zoodles) or cauliflower rice for a low-carb option.
Extra Flavor: Add a splash of white wine to the sauce for more depth of flavor.
Chicken Ricotta Meatballs with Garlic Parmesan Sauce is a rich, comforting dish with tender, juicy meatballs in a creamy, cheesy sauce. It’s the perfect balance of savory flavors and makes for an irresistible meal!
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