Hands down, the best meatballs ever! My hubby loves this one!

These Chicken Ricotta Meatballs are a wonderful blend of savory flavors that are sure to become a family favorite. Originating from Italian cuisine, this dish presents a cozy alternative to traditional meatballs. Adding ricotta cheese gives them a delightful tenderness that makes each bite feel special. Perfect for a busy weekday dinner or a slow Sunday meal, these meatballs are a breeze to prepare and a joy to eat.

These meatballs are incredible when paired with a serving of spaghetti tossed in marinara sauce, creating a comforting and complete Italian meal. For a lighter option, serve them with a fresh garden salad and some garlic bread. If you want to keep things simple, they work wonderfully as an appetizer too, accompanied by a side of your favorite dipping sauce.

Servings: 4-6 servings

1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil for frying or baking

Preheat your oven to 375°F (190°C) if you plan to bake the meatballs.

In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, parsley, oregano, salt, and pepper.

Mix well until all the ingredients are evenly incorporated.

Using your hands, form the mixture into small meatballs, about 1 inch in diameter.

If frying, heat the olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until they are browned on all sides and cooked through, about 8-10 minutes.

If baking, place the meatballs on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for about 20-25 minutes, until they are golden and cooked through.

Serve hot, and enjoy!