The smell of meatballs cooking in the house is intoxicating! I have included many different meatball recipes, using a variety of ingredients. In this recipe, the ground chicken meat is softened with fresh ricotta, and given a burst of flavor with the fresh pesto.

INGREDIENTS:
2 lbs. Ground Chicken
½ Cup Ricotta, Whole Milk
¼ Cup Pesto (
See recipe)
4 Eggs
½ Cup Pecorino Romano Cheese, Grated
1 ¾ Cups Seasoned Breadcrumbs
3 Tbsp. Garlic, Minced
3 Tbsp. Fresh Parsley, Minced
1 Tsp. Salt & 1 Tsp. Pepper

DIRECTIONS:
Combine all ingredients in a large mixing bowl. Using an ice cream scoop, measure out the meatballs, and hand roll each ball into a round shape. Place the meatballs on a greased baking sheet. Bake in a preheated 350 degree oven for approx. 15-20 minutes, or until meatballs are firm. The meatballs can be added to your favorite tomato sauce, pesto cream sauce, or they can be cooled and frozen at this point.

Chicken Meatballs with Ricotta & Pesto

SECONDI PIATTI: CARNE E PESCE - CHICKEN MEATBALLS

WITH RICOTTA & PESTO

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