These Herby Chicken & Ricotta Meatballs are juicy and packed with flavor! Made with tender chicken, creamy ricotta, and a mix of fresh herbs, they are simply delicious.
Making these meatballs is such a joy! I love serving them with pasta or on a sub. Plus, they freeze well, which means I can enjoy quick meals later—win-win! 🍝
Key Ingredients & Substitutions
Ground Chicken: This recipe shines with ground chicken, which keeps the meatballs light. If you’re looking for a leaner option, ground turkey can be a great substitute. However, beef or pork can also work but will change the flavor profile.
Ricotta Cheese: Ricotta gives the meatballs a creamy texture. If you’re lactose intolerant, consider using a dairy-free ricotta. Cottage cheese can also serve as a lower fat alternative, just blend it a bit for a smoother texture.
Fresh Herbs: Parsley and basil add a fresh, vibrant flavor. If fresh herbs aren’t available, you can use 1 teaspoon of dried herbs like Italian seasoning, but fresh is always best for taste!
Breadcrumbs: Regular breadcrumbs are perfect for this recipe, but you could substitute with panko for more crunch or even crushed crackers for a different texture. Gluten-free breadcrumbs also work well if you need a gluten-free option.
How Do I Ensure My Meatballs Are Tender and Juicy?
To keep meatballs tender, combine ingredients gently. Overmixing can lead to dense meatballs. Here’s how:
- Mix until just combined—you’re looking for a cohesive mixture without overworking it.
- Use slightly wet hands when shaping to prevent sticking.
- Brown the meatballs in batches; overcrowding the pan can cause steaming instead of browning, making them less flavorful.
- Simmer them in sauce to finish cooking; this helps retain moisture.
These tips should help you achieve perfectly tender and juicy meatballs every time! Enjoy the process and happy cooking!
Herby Chicken & Ricotta Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 500g (about 1 lb) ground chicken
- 150g (about 2/3 cup) ricotta cheese
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh basil, finely chopped
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup breadcrumbs
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil (for frying)
For the Sauce:
- 1 cup chicken broth
- 1/2 cup canned crushed tomatoes or tomato sauce
- 1/4 cup heavy cream or cooking cream
- 1 tbsp capers (optional)
- 1 tbsp fresh basil, chopped (for garnish)
- Fresh spinach or baby greens for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 20-25 minutes for cooking, totaling about 40 minutes to have your delicious herby chicken and ricotta meatballs ready to enjoy!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped parsley, basil, minced garlic, grated Parmesan, egg, breadcrumbs, salt, and pepper. Use your hands or a spatula to mix gently until everything is just combined. Be careful not to overmix since that can make the meatballs tough.
2. Shape the Meatballs:
Once mixed, take small amounts of the mixture and shape them into even meatballs about 1 to 1.5 inches in diameter. Place them on a plate as you go.
3. Brown the Meatballs:
In a large frying pan, heat the olive oil over medium heat. When hot, add the meatballs in batches (don’t overcrowd the pan). Cook for about 5-6 minutes, turning them until they’re golden brown on all sides. Once browned, remove them from the pan and set aside.
4. Make the Sauce:
In the same pan, pour in the chicken broth and crushed tomatoes, scrapping any browned bits from the bottom for extra flavor. Stir in the heavy cream and add capers if you’re using them. Let it simmer for about 5 minutes to mix the flavors.
5. Simmer the Meatballs:
Return the meatballs back into the pan, making sure to spoon some of the sauce over them. Cover the pan and let everything simmer gently for another 8-10 minutes, or until the meatballs are fully cooked through.
6. Serve and Enjoy:
When ready, serve the meatballs hot over the sauce. Garnish with fresh basil leaves and a handful of fresh spinach or baby greens for a colorful and nutritious touch.
Enjoy your tender, juicy, and flavorful herby chicken & ricotta meatballs! They make for a delightful meal any time of the week!
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Can I Use Ground Turkey Instead of Chicken?
Absolutely! Ground turkey works great as a substitute for chicken. Just keep in mind that turkey might be slightly drier, so ensuring you don’t overcook the meatballs is key.
How Do I Store Leftover Meatballs?
Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container. They can be frozen for up to 3 months!
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the meatball mixture ahead of time and refrigerate it for up to 24 hours before cooking. You can also cook the meatballs and sauce ahead, then reheat gently on the stove before serving.
What Can I Serve with Herby Chicken & Ricotta Meatballs?
These meatballs pair beautifully with pasta, rice, or crusty bread. For a lighter option, serve them over a bed of spinach or alongside a fresh salad!
