Ingredients:

  • 1 lb ground chicken
  • 1/2 cup ricotta cheese, drained
  • 1/3 cup panko breadcrumbs
  • 1 large egg, beaten
  • 1/3 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp dried Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small bowl, whisk the 1 large egg until smooth.
  3. In a large mixing bowl, combine the beaten egg, 1 lb ground chicken, 1/2 cup drained ricotta, 1/3 cup panko breadcrumbs, 1/3 cup grated Parmesan, 2 cloves minced garlic, 2 tbsp chopped parsley, 1 tsp dried Italian seasoning, 1/2 tsp kosher salt, and 1/4 tsp cracked black pepper.
  4. Mix the ingredients with your hands or a fork just until combined; stop immediately once interspersed to ensure the meatballs remain tender.
  5. Scoop approximately 2 tablespoons of the mixture and gently roll between your palms to form 12 balls slightly smaller than a golf ball.
  6. Space the meatballs evenly on the prepared baking sheet.
  7. Bake on the center rack for 18–20 minutes until the meatballs are lightly browned and the internal temperature reaches 165°F (74°C) as measured with an instant-read meat thermometer.