Lemon Chicken Ricotta Meatballs (Print Version)
Tender chicken melded with ricotta and lemon zest creates a juicy, herb-infused delight with vibrant citrus notes.
# Ingredients You'll Need:
→ Meatballs
01 -
1 pound ground chicken (mix 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
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)
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 pepper, to taste
# Step-by-Step Instructions:
01 -
Preheat oven to 400°F. Line a large baking sheet with parchment paper and lightly brush with olive oil to prevent sticking and promote browning.
02 -
In a large bowl, gently combine ground chicken, ricotta, breadcrumbs, egg, lemon zest, lemon juice, garlic, parsley, basil, Parmesan, salt, black pepper, and red pepper flakes. Mix with hands just until evenly incorporated to avoid toughness.
03 -
Moisten hands slightly to prevent sticking and form the mixture into 1½-inch meatballs, placing approximately 20 to 24 evenly spaced on the prepared baking sheet.
04 -
Bake for 20 to 25 minutes until internal temperature reaches 165°F. Optionally, broil for 2 minutes for a golden crust while watching carefully to prevent burning.
05 -
While meatballs bake, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until lightly golden. Gradually add chicken broth, whisking continuously. Stir in lemon juice and zest, simmer for 3 to 4 minutes until thickened. Remove from heat, stir in heavy cream, and season with salt and pepper.
06 -
Toss baked meatballs gently in warm lemon sauce just before serving or serve sauce on the side for dipping.
# Extra Tips & Details:
01 -
For enhanced flavor, refrigerate the meatball mixture for 30 minutes prior to shaping.