Lunch / Dinner
Chicken and Ricotta Meatballs
Ricotta helps keep these wholesome Chicken Meatballs moist and flavorful, delivering a delicious twist on an Italian favorite.
Ingredients
Five-Minute Morning Prep
Place ingredients for meatball mixture in bowl and stir. Cover and refrigerate.
Instructions
Preheat oven to 400°. Line a small baking sheet with foil.
Stir together chicken, ricotta, panko, egg yolk, 2 cloves chopped garlic, 1 teaspoon rosemary, and 1 teaspoon salt in a medium bowl until well combined. Using a ¼-cup spring-loaded scoop, scoop mixture, and shape into 16 meatballs. Place on prepared pan. Drizzle with 2 tablespoons oil.
Bake for 12 minutes.
Heat a 10-inch skillet over medium heat while meatballs are baking. Add remaining 2 tablespoons oil to skillet. Add remaining 1 clove chopped garlic; cook for 1 minute. Add wine; cook until reduced by half, about 3 minutes. Add tomatoes, remaining 1 teaspoon rosemary, and remaining 1 teaspoon salt; bring to a simmer.
Remove meatballs from oven; add meatballs to sauce, including any pan juices. Cover, and let simmer over medium-low heat for 10 minutes.
Serve meatballs with extra sauce and Parmesan. Top with rosemary, if desired.