Lemon Chicken Ricotta Meatballs (Printer-Friendly)
Tender chicken bites with ricotta and lemon for a moist, flavorful finish.
# What You’ll Need:
→ Meatball Base
01 -
1 pound ground chicken (mixed white and dark meat)
02 -
¾ cup whole milk ricotta cheese
03 -
½ cup panko breadcrumbs
04 -
1 large egg, lightly beaten
05 -
2 tablespoons fresh lemon zest
06 -
2 tablespoons fresh lemon juice
07 -
3 cloves garlic, minced
08 -
¼ cup fresh parsley, finely chopped
09 -
2 tablespoons fresh basil, chopped
10 -
⅓ cup grated Parmesan cheese
11 -
1 teaspoon salt
12 -
½ teaspoon black pepper
13 -
¼ teaspoon red pepper flakes (optional)
→ For Baking Sheet
14 -
2 tablespoons olive oil
→ Lemon Sauce (Optional)
15 -
2 tablespoons butter
16 -
2 tablespoons all-purpose flour
17 -
1 cup chicken broth
18 -
¼ cup fresh lemon juice
19 -
1 tablespoon lemon zest
20 -
¼ cup heavy cream
21 -
Salt and pepper to taste
# Steps to Follow:
01 -
Set oven to 400°F. Line a large baking sheet with parchment paper and brush lightly with olive oil to prevent sticking and promote even browning.
02 -
In a large bowl, gently mix the ground chicken, ricotta, panko breadcrumbs, egg, lemon zest, lemon juice, minced garlic, parsley, basil, Parmesan, salt, black pepper, and red pepper flakes until just combined to avoid toughness.
03 -
With slightly damp hands, shape the mixture into 1½-inch diameter meatballs, arranging them on the prepared tray with 1 inch of spacing for even cooking, yielding about 20 to 24 pieces.
04 -
Bake for 20 to 25 minutes or until internal temperature reaches 165°F. Optionally broil for 2 minutes at the end to achieve a golden crust, watching carefully to prevent burning.
05 -
While baking, melt butter over medium heat in a saucepan. Whisk in flour and cook for 1 to 2 minutes until lightly golden. Gradually add chicken broth, whisking constantly to avoid lumps. Stir in lemon juice and zest, simmer for 3 to 4 minutes until slightly thickened. Reduce heat and mix in heavy cream, seasoning with salt and pepper to taste.
06 -
Toss baked meatballs gently with warm lemon sauce before serving or serve sauce on the side as a dip.
# Helpful Hints:
01 -
Refrigerate meatball mixture for 30 minutes before shaping to enhance flavor and improve texture.
02 -
Avoid overmixing the mixture to prevent tough meatballs.