Chicken and Ricotta Meatballs

Name: Chicken and Ricotta Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g ground chicken (or minced chicken); 1 cup ricotta cheese (fresh); 1 egg (large); 1/2 cup breadcrumbs (unseasoned); 1 garlic clove (minced); 1/4 cup parmesan cheese (grated); 1 tsp salt; 1/2 tsp black pepper (freshly ground); 2 tbsp parsley (chopped)

45 min 4 servings Medium

All Recipes

Savory chicken and ricotta meatballs, perfect for a hearty meal or appetizer.

Prep

20 min

Cook

25 min

Total

45 min

Servings

Difficulty

Medium

Chicken and ricotta meatballs are a delightful twist on traditional meatballs. The ricotta adds a creamy texture, ensuring the meatballs remain moist and tender. This dish is versatile, allowing you to serve it as an appetizer, a main course with pasta, or even in sandwiches. The subtle flavour of chicken combined with the creaminess of ricotta makes for an irresistible combination that pleases both kids and adults alike.

Instructions

Prepare the mixture

In a large bowl, combine the ground chicken, ricotta, egg, breadcrumbs, minced garlic, parmesan, salt, pepper, and parsley. Mix until just combined.

Pro tip: Avoid over-mixing to keep the meatballs tender.

Chill the mixture

Cover the bowl with plastic wrap and refrigerate for 15 minutes. This helps the mixture firm up, making it easier to shape into balls.

Pro tip: Chilling improves the texture of the meatballs.

Form the meatballs

Using your hands or a small scoop, form the mixture into 1-inch (2.5 cm) balls and place them onto a baking sheet lined with parchment paper.

Pro tip: Lightly oil your hands to prevent sticking.

Preheat the oven

Preheat your oven to 400°F (200°C).

Bake the meatballs

Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and the internal temperature reaches 165°F (74°C).

Pro tip: Use a meat thermometer to check doneness.

Serve

Remove from the oven and let the meatballs rest for a few minutes before serving with your choice of sauce.

Pro tip: Serve with marinara sauce for a classic pairing.

💡

Tips & Tricks

Use fresh ricotta for the best texture.
Ensure the internal temperature of the meatballs reaches 165°F (74°C).
Chill the mixture for easier shaping.

Frequently Asked Questions

What is 'boulette au poulet'?

Chicken meatballs, or 'boulette au poulet', are made using ground chicken mixed with various ingredients for flavour and texture.

What does 'boulette de poulette' mean?

'Boulette de poulette' refers to chicken meatballs, typically made from ground chicken and seasoned with herbs and spices.

What is the 'recette boulette poulet'?

This chicken and ricotta meatball recipe combines ground chicken, ricotta cheese, and seasonings for a delicious meal.

Can I substitute ricotta cheese with another type of cheese?

You can substitute ricotta cheese with cottage cheese or cream cheese for a similar creamy texture, but it may slightly alter the flavor.

How can I tell when the meatballs are done?

The meatballs are done when they reach an internal temperature of 165°F (74°C) and are golden brown on the outside.

Serving Suggestions

Serve your chicken and ricotta meatballs with a side of marinara sauce or atop a bed of spaghetti for a classic Italian-inspired meal. These meatballs can be prepared ahead of time and stored in the refrigerator for up to two days, or frozen for longer storage. Simply reheat them in a warm oven before serving.

Nutrition per serving

320

Calories

28g

Protein

18g

Fat

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