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A close-up photo of golden-brown lemon chicken ricotta meatballs in a creamy sauce, garnished with parsley and lemon, served in a white bowl on a wooden table.

Lemon Chicken Ricotta Meatballs

Impossibly tender and juicy meatballs with a beautifully golden exterior, brought to life with the sunny essence of lemon. These meatballs bridge the gap between hearty Italian-inspired fare and a lighter, more contemporary flavor profile.

  • Total Time: 40 minutes
  • Yield: -20 meatballs (4-5 servings)

Ingredients

For the Meatballs:

  • 1 lb ground chicken (preferably a mix of thigh and breast)
  • 3/4 cup whole milk ricotta cheese (full-fat)
  • 1 large egg, lightly beaten
  • 1/2 cup Panko breadcrumbs
  • 1/3 cup freshly grated Parmesan cheese
  • 3 cloves garlic, finely minced or grated
  • Zest of 1 large lemon (about 1 tablespoon)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup finely chopped fresh parsley, plus more for garnish
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, for pan-frying

For the Lemon Garlic Sauce (Optional but Recommended):

  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Instructions

Step 1: Combine Your Ingredients

In a large mixing bowl, add the ground chicken, ricotta cheese, beaten egg, Panko, Parmesan, garlic, lemon zest, lemon juice, parsley, oregano, salt, and pepper. Use a fork or your fingertips to gently combine everything just until uniformly distributed. Avoid overmixing to keep meatballs tender.

Step 2: Shape the Meatballs

Using a tablespoon or small cookie scoop, portion out the mixture. Gently roll each portion between your palms to form smooth, round balls roughly 1.5 inches in diameter. Place on a parchment-lined baking sheet. Makes about 18-20 meatballs.

Step 3: Brown to Perfection

Heat olive oil in a large skillet over medium heat. Once shimmering, add meatballs in a single layer (work in batches to avoid overcrowding). Cook 2-3 minutes per side until golden-brown. They don’t need to be cooked through yet. Transfer back to baking sheet.

Step 4: Create the Pan Sauce (Optional)

In the same skillet, melt butter over medium heat. Add minced garlic and cook 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up browned bits from the pan. Simmer 3-4 minutes to reduce slightly. Season with red pepper flakes, salt, and pepper.

Step 5: Simmer and Serve

 

Return all meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer 8-10 minutes until cooked through. Garnish with fresh parsley and Parmesan.

Notes

Substitutions:

  • Ground turkey works as a lean alternative
  • Use gluten-free breadcrumbs for gluten-free version
  • Fresh basil or dill can replace parsley

Baking Option: Preheat oven to 400°F. Place meatballs on parchment-lined baking sheet, spray with oil, and bake 18-22 minutes until internal temperature reaches 165°F.

Storage: Refrigerate in airtight container up to 4 days. Freeze cooked meatballs up to 3 months.

Pro Tip: If meatballs are falling apart, chill shaped meatballs in refrigerator for 20-30 minutes before cooking to firm them up.

Find it online: https://juicymeatrecipes.com/lemon-chicken-ricotta-meatballs/