Making chicken and ricotta meatballs has never been easier. Can you imagine that this recipe only takes 40 minutes to be done? It sounds like the perfect score for a Sunday lunch or whenever you feel like you need something extra with your spaghetti.
Ingredients
- 1/2 cup ricotta cheese
- 2 lb ground chicken
- 1 teaspoon kosher salt
- 1/2 cup panko breadcrumbs
- 1 tablespoon ground fennel
- 1/2 teaspoon black pepper
- 1/4 cup chopped parsley
- 1 tablespoon celery salt
Instructions
Set the oven to 450 F degrees and grab a roasting pan.
Combine the parsley, ground chicken, breadcrumbs, eggs, ricotta, kosher salt, seasoning, ground fennel, and celery salt. Mix all the ingredients very well together.
Place the bowl with this mix in the fridge for 15 minutes.
When the time is up, start making small meatballs from the mixture. You should get 24 to 28 balls.
Place the chicken and ricotta meatballs in a roasting dish. Place it in the oven and cook for 20 minutes.
In the meantime, prepare your tomato sauce to serve it with the meatballs.
When they are halfway through the time, add the sauce to the dish. Take them out and serve them right away.
You can choose your favorite way to have them. It can be with spaghetti, pasta, and more.
