These Chicken Ricotta Meatballs are soft, juicy, and super tasty! Made with ground chicken and creamy ricotta cheese, they make a great dish for any meal.
They’re perfect for spaghetti night or just on their own. I love to serve them with some marinara sauce for extra flavor. Who can say no to meatballs, right? 😄
Key Ingredients & Substitutions
Ground Chicken: This is the base of the meatballs. If you prefer, ground turkey or a mix of ground beef and pork can work well as substitutes, offering slightly different flavors and textures.
Ricotta Cheese: Ricotta adds creaminess. If you don’t have ricotta, try cottage cheese or cream cheese for a different but still tasty outcome.
Parmesan Cheese: Grated Parmesan adds a nice salty kick. Pecorino Romano is a good alternative if you’re looking for something with a bolder flavor.
Breadcrumbs: These help bind the mixture. If gluten-free, swap with gluten-free breadcrumbs or oats for a healthier alternative.
Spinach: Fresh spinach adds nutrients and color. You can also use kale or Swiss chard if that’s what you have handy.
How Do You Make Juicy Meatballs Without Drying Them Out?
Keeping the meatballs juicy is key. The ricotta cheese helps with moisture, but here are some tips:
- Don’t overmix the chicken mixture; just blend enough to combine everything.
- Make sure not to cook them too long. A nice golden brown on the outside is perfect, but they should still be cooked through.
- Don’t rush the cooking process; medium heat is ideal for cooking through without burning.
These tips can help ensure that your Chicken Ricotta Meatballs come out tender and flavorful every time. Enjoy making them!
Chicken Ricotta Meatballs
Ingredients:
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh spinach, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for frying)
For the creamy sauce:
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 cup fresh spinach, chopped
- Salt and pepper, to taste
Time Needed:
This recipe will take about 20 minutes to prepare and another 15-20 minutes to cook. So, you’re looking at roughly 40 minutes from start to finish. A perfect choice for a quick and delicious meal!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, egg, breadcrumbs, minced garlic, parsley, chopped spinach, salt, and black pepper. Mix everything together gently but thoroughly until well combined. Make sure not to overmix as that can make the meatballs tough.
2. Shape the Meatballs:
Using your hands, form the mixture into small meatballs, about 1.5 inches in diameter. You can wet your hands with a little water to prevent sticking.
3. Cook the Meatballs:
In a large skillet, heat the olive oil over medium heat. Once hot, add the meatballs carefully to the skillet. Cook them for about 4-5 minutes on one side until they turn golden brown, then carefully flip them and cook the other side for another 4-5 minutes until they are cooked through. Once done, remove the meatballs from the skillet and set them aside on a plate.
4. Make the Creamy Sauce:
In the same skillet, pour in the heavy cream and bring it to a gentle simmer. Add the grated Parmesan cheese and the chopped spinach. Give it a good stir and let it cook for about 2-3 minutes until the spinach is wilted and the sauce thickens slightly.
5. Combine Meatballs and Sauce:
Return the cooked meatballs to the skillet, gently coating them with the creamy sauce. Let them simmer together for another couple of minutes so they absorb some of that delicious flavor.
6. Serve:
Serve the meatballs hot, garnished with extra grated Parmesan cheese and chopped parsley if you like. They pair wonderfully with pasta, rice, or some crusty bread for dipping. Enjoy!
Enjoy your creamy, tender Chicken Ricotta Meatballs!
Can I Use Different Meat Instead of Chicken?
Absolutely! You can substitute ground turkey, pork, or a beef mix for the ground chicken. Just keep in mind that the flavor and texture will vary slightly depending on the meat you choose.
How to Store Leftover Meatballs?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep them longer, you can freeze them. Just make sure to wrap them tightly to prevent freezer burn. Thaw in the fridge before reheating!
Can I Make the Meatballs Ahead of Time?
Yes, you can prepare the meatball mixture in advance and refrigerate it for up to 24 hours before cooking. Alternatively, you can cook them ahead of time, then reheat them in the creamy sauce just before serving.
Can I Use Low-Fat Ricotta Cheese?
Yes, low-fat ricotta will work fine! It may slightly alter the creaminess, but your meatballs will still be delicious. Just ensure it’s well-drained to avoid excess moisture.
