Oh my gosh, probably the best meal I've ever made!

On my many amblings through old cookbooks and handwritten recipe cards, I often stumble upon a dish that wraps itself around my kitchen-scented heartstrings like a warm, savory embrace. One such gem is Baked Chicken Ricotta Meatballs. These little darlings speak of an era when every ingredient was nestled in the loving hands of someone who raised, cultivated, or crafted it right within the community. And why, you might ask, should someone want to make this delightful dish? Because, dear reader, it’s pure comfort food, the kind that's been passed down through generations to help us remember the value of sitting around the dinner table, sharing stories and a hearty meal with loved ones.

Baked Chicken Ricotta Meatballs can stand proud on their own, but they sure do like the company. I often serve them alongside a buttery mound of mashed potatoes or over a bed of egg noodles. A crisp green salad with a vinaigrette as sharp as a June breeze is always a welcome addition. And don’t forget a loaf of crusty bread – perfect for sopping up every last drop of the rich tomato sauce that accompanies these meatballs.

Baked Chicken Ricotta Meatballs
Servings: Makes about 24 meatballs, serving 4 to 6 people

- 1 pound ground chicken
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 large egg, beaten
- 3/4 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 2 cups of your favorite tomato sauce
- A splash of olive oil for greasing

1. Preheat your oven to 375 degrees Fahrenheit, and with a touch of olive oil, lightly grease a baking sheet.

2. In a large bowl, combine the ground chicken, ricotta, Parmesan, parsley, garlic, egg, breadcrumbs, salt, pepper, and oregano. It's best to get in there with your hands, now washed and rings removed, to mix—just like mamma used to do.

3. Once the mixture is well-mingled, gently roll it into balls, each about the size of a golf ball, and place them on the greased baking sheet.

4. Slide the meatballs into the oven and bake for 25-30 minutes, until they're just beginning to turn golden and are cooked through.

5. Warm the tomato sauce in a saucepan, and once the meatballs are done, drench them in the sauce.

6. Serve immediately, with any of the aforementioned sides and a sprinkle of love.

If you're feeling adventurous, swap out the parsley for basil, or add a pinch of red pepper flakes for a little kick. For those who must avoid gluten, almond flour can stand in for breadcrumbs, though you may want to add a touch more to get the right consistency. And remember, the secret ingredient to any dish is a dollop of patience and a sprinkle of memories—serve generously.