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To make juicy Italian chicken meatballs, first, you need the right ingredients. The key starts with ground chicken. I use about 1 pound of it for this recipe. Ground chicken keeps the meatballs light and juicy.

Juicy Italian Chicken Meatballs with Creamy Herbed Ricotta

Satisfy your cravings with these juicy Italian chicken meatballs paired with creamy herbed ricotta! This flavorful recipe is simple to make and perfect for weeknight dinners. Discover how to create tender meatballs from fresh ground chicken and the perfect creamy sauce that complements the dish beautifully. Click through to explore the full recipe and bring this delicious meal to your table today!
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Ingredients
  

1 lb ground chicken

1/2 cup breadcrumbs (preferably Italian seasoned)

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

1/4 cup onion, finely chopped

2 garlic cloves, minced

1 egg, beaten

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Olive oil for frying

For Creamy Herbed Ricotta:

1 cup ricotta cheese

1 tablespoon fresh lemon juice

2 tablespoons fresh basil, finely chopped

2 tablespoons fresh chives, finely chopped

Salt and pepper to taste

Instructions
 

In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, parsley, chopped onion, minced garlic, beaten egg, oregano, basil, salt, and pepper. Mix until well incorporated (you might find it easiest to use your hands).

    Preheat a large skillet over medium heat and add a drizzle of olive oil.

      Shape the chicken mixture into golf ball-sized meatballs (about 1.5 inches in diameter). You should get about 12-15 meatballs.

        Once the skillet is hot, place the meatballs in the skillet in a single layer, making sure not to overcrowd. Fry for about 6-7 minutes, turning occasionally, until they are golden brown all over and cooked through (an internal temperature of 165°F). You may need to do this in batches.

          While the meatballs are cooking, prepare the creamy herbed ricotta. In a bowl, combine the ricotta cheese, lemon juice, chopped basil, chopped chives, salt, and pepper. Mix until smooth and well blended.

            Once the meatballs are cooked, transfer them to a plate and serve warm with a generous dollop of the creamy herbed ricotta on top.

              Prep Time 15 minutes | Total Time 30 minutes | Servings 4

                - Presentation Tips: Serve the meatballs on a rustic wooden board or a colorful plate, garnished with extra herbs for a pop of color. You can also drizzle a little olive oil and dust with additional Parmesan before serving.