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These bright and tender lemon chicken ricotta meatballs offer a refreshing twist on a classic comfort food. Each bite bursts with a delightful lemon zest, perfectly balanced by the creamy richness of ricotta cheese and savory ground chicken. The aroma alone will invite everyone to the kitchen, promising a meal that’s both light and incredibly satisfying.
Zesty Lemon Chicken Ricotta Meatballs: A Flavorful Weeknight Delight
Course: Main CourseCuisine: Italian-inspiredDifficulty: IntermediateServings
4
servingsPrep time
25
minutesCooking time
25
minutesCalories
420
kcalIngredients
1.5 lbs Ground chicken
1/2 cup Ricotta cheese, whole milk
1/4 cup Parmesan cheese, grated
1/2 cup Breadcrumbs, Panko
1 Large egg
2 tablespoons Fresh lemon zest
1 tablespoon Fresh lemon juice
2 cloves Garlic, minced
1/4 cup Fresh parsley, chopped
1 teaspoon Dried oregano
1 teaspoon Salt
1/2 teaspoon Black pepper, freshly ground
2 tablespoons Olive oil
1/2 cup Chicken broth
Directions
- In a large mixing bowl, combine the ground chicken, ricotta cheese, grated Parmesan, Panko breadcrumbs, and egg. Mix gently to combine.
- Add the fresh lemon zest, lemon juice, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Use your hands to thoroughly, but gently, mix all ingredients until just combined. Overmixing can lead to tough meatballs.
- Roll the mixture into 1.5-inch meatballs. You should get about 20-24 meatballs. Place them on a plate as you form them.
- Heat olive oil in a large skillet over medium-high heat. Once hot, carefully add the meatballs in a single layer, ensuring not to overcrowd the pan. You may need to work in batches.
- Sear the meatballs for 3-4 minutes on each side until beautifully golden brown. They don’t need to be cooked through at this stage.
- Once all meatballs are seared, return them to the skillet. Pour in the chicken broth. Bring to a simmer, then reduce heat to low. Cover the skillet and let the meatballs cook for 10-12 minutes, or until cooked through and tender.
- Remove the lid and increase heat slightly to reduce the sauce, if desired. Serve the lemon chicken ricotta meatballs warm with your favorite pasta, rice, or a fresh green salad. Garnish with extra fresh parsley and lemon wedges.
Notes
- Chef’s Secret: For extra tender meatballs, avoid pressing too hard when rolling and never overmix the meatball mixture. The ricotta adds wonderful moisture.
- Storage: Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Substitution: If you don’t have Panko, regular breadcrumbs work. For an even lighter flavor, use skim ricotta, though whole milk offers richer texture.
These lemon chicken ricotta meatballs truly transform a simple meal into something extraordinary. Their vibrant flavor and tender texture make them a versatile dish, perfect for a cozy weeknight or entertaining guests. We hope you enjoyed creating this delicious recipe!
If you’re looking for more ground meat inspiration, consider exploring our Garlic Herb Chicken Meatballs for another savory delight. For those who appreciate the robust flavors of other Italian-inspired dishes, you might also enjoy our Italian Meatloaf Recipe with Marinara and Mozzarella. Meatballs, whether chicken or beef, are fantastic when served with pasta or in a hearty sauce. Learn more about the versatility of meatballs on Wikipedia, or find inspiration for creating the perfect chicken meatball dishes on Allrecipes. For a deeper dive into pairing flavors, check out these ideas for lemon chicken recipes from BBC Good Food.
We encourage you to experiment with your own twists and share your culinary adventures with us. Happy cooking!
