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45 min
|
easy
|
high-protein
These chicken ricotta meatballs are ultra tender, juicy, and full of cozy Italian-inspired flavor in every bite.
They simmer in a garlicky tomato sauce that feels like comfort food but stays light enough for an easy weeknight dinner.
Serve them over pasta, creamy polenta, or with crusty bread for a crowd-pleasing meal everyone will love.
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In a large bowl, combine ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, and seasonings.
Use a fork or your hands to mix until just combined, without overworking the meat.
The mixture should feel soft and slightly sticky rather than dense or dry.
Line a plate or tray with parchment paper for easier cleanup and less sticking.
Use a tablespoon or small scoop to portion the mixture into even mounds.
Roll each portion gently between damp hands to form 1 1/2-inch balls.
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add meatballs in a single layer, leaving a little space between each one.
Cook, turning occasionally, until lightly browned on most sides, about 6 to 8 minutes total.
Transfer browned meatballs to a plate and leave any browned bits in the pan.
Reduce the heat to medium-low and add the butter to the same skillet.
Once melted, add minced garlic and cook, stirring, until fragrant, about 30 seconds.
Stir in tomato paste and cook briefly to deepen its flavor, about 1 minute.
Add crushed tomatoes, dried basil, red pepper flakes, sugar, chicken broth, salt, and black pepper.
Stir well, scraping up any browned bits from the bottom of the pan.
Bring the sauce to a gentle simmer and let it cook for 5 to 7 minutes.
Nestle the browned meatballs into the simmering sauce in a single layer.
Cover the skillet and cook over low heat until meatballs are cooked through, 10 to 12 minutes.
Their centers should reach 165°F and no longer look pink inside.
Taste the sauce and adjust salt, pepper, or sugar to your liking.
Sprinkle the finished dish with chopped fresh basil for color and a bright, fresh flavor.
Serve the meatballs and sauce over pasta, polenta, or with crusty bread for soaking.
| Energy | 416 | kcal |
|---|---|---|
| Protein | 32 | g |
| Total Fat | 23 | g |
| Carbohydrates | 19 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
These sides complement the meal beautifully.
yumhub, San Jose: Can someone help me with this recipe? 🙂 I made this a couple times and my meatballs keep coming out kinda mushy and fall apart in the sauce 🍅 Last month I didnt have this issue, but now I cant seem to get them to hold together again. Any ideas? 🤔 This is such a simple recipe I'm embarrassed to be messing it up. I brown them like 6-8 minutes, then cover in the sauce about 10-12, and they still break when I try to turn them. Any ideas?? Please??
: Try draining ricotta, add 2 to 3 tablespoons breadcrumbs, and chill 15 minutes before shaping. Simmer gently and turn with a spoon until they feel firm.
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