Juicy Italian Chicken Meatballs with Creamy Twist

Ingredients

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup marinara sauce
• 1 cup ricotta cheese
• 1 tablespoon olive oil
• 1 unit zest of lemon
• to taste salt and pepper
• to taste additional parsley for garnish

Instructions

1. In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, chopped parsley, egg, minced garlic, oregano, salt, and black pepper. Mix until well combined, but don’t overwork the meat.
2. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. Shape the chicken mixture into golf ball-sized meatballs and place them on the prepared baking sheet. You should get about 16 meatballs.
4. Bake in the preheated oven for 20 minutes or until cooked through and golden brown on the outside.
5. While the meatballs are baking, prepare the creamy herbed ricotta. In a medium bowl, combine the ricotta cheese, lemon zest, olive oil, and additional chopped parsley. Mix until smooth and creamy. Season with salt and pepper to taste.
6. Once the meatballs are done, heat the marinara sauce in a saucepan over medium heat until warmed through.
7. Serve the meatballs in the warmed marinara sauce, topped with a generous dollop of the creamy herbed ricotta. Garnish with additional parsley.