Lemon Chicken Ricotta Meatballs (Printer-Friendly)
Moist chicken combined with ricotta and zesty lemon delivers tender, flavorful bites full of freshness.
# What You'll Need:
→ Meatballs
01 -
1 pound ground chicken (blend of 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 (from about 2 medium lemons)
06 -
2 tablespoons fresh lemon juice
07 -
3 cloves garlic, minced (approximately 1 tablespoon)
08 -
¼ cup fresh parsley, finely chopped
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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)
14 -
2 tablespoons olive oil (for greasing baking sheet)
→ 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 black pepper to taste
# Steps to Follow:
01 -
Preheat oven to 400°F. Line a large baking sheet with parchment paper and brush olive oil evenly over the surface to prevent sticking.
02 -
In a large bowl, gently mix ground chicken, ricotta, panko, egg, lemon zest, lemon juice, garlic, parsley, basil, Parmesan, salt, black pepper, and red pepper flakes until just combined, avoiding overmixing.
03 -
With damp hands, form the mixture into 1½-inch diameter meatballs, placing them about 1 inch apart on the prepared baking sheet. Expect 20 to 24 meatballs.
04 -
Bake meatballs in the preheated oven for 20 to 25 minutes, or until the internal temperature reaches 165°F. Optionally broil for 2 minutes to enhance browning, monitoring to avoid burning.
05 -
While meatballs bake, melt butter over medium heat in a saucepan. Whisk in flour and cook for 1 to 2 minutes until lightly golden. Gradually whisk in chicken broth to avoid lumps. Add lemon juice and zest; simmer 3 to 4 minutes until slightly thickened. Lower heat, stir in heavy cream, and season with salt and pepper.
06 -
Toss baked meatballs gently in warm lemon sauce before serving, or serve sauce on the side for dipping.
# Extra Suggestions:
01 -
Chilling the meatball mixture for 30 minutes before shaping improves flavor and texture, but this step is optional.