Chicken Rosemary Meatballs
I love chicken meatballs. They're a great canvas for lots of different flavor combinations! This time I did rosemary and ricotta with lots of garlic. No eggs because breadcrumbs and ricotta help bind them. They're light and moist and herby. Serve them with rice and roasted veggies with garlic aioli; serve them with spaghetti doused in pesto; serve them on a baguette with some melty mozzarella, yummmmm.
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1⁄2 cup panko breadcrumbs
- 1/2 cup whole milk ricotta
- 1 garlic clove, grated or minced
- 1 shallot, minced
- 2 sprigs rosemary, removed from stems and minced
- 1 teaspoon kosher salt
Heat the oven to 425F. Line a rimmed baking sheet with parchment paper, brush the paper with 1 tablespoon olive oil, and set aside.
Combine the chicken, breadcrumbs, ricotta, garlic, shallot, rosemary, and salt in a large bowl. Using clean hands, mix everything together until evenly blended. Using your hands, form the mixture into 1 1⁄2-inch balls and place them, evenly spaced, on the prepared baking sheet.
Drizzle the meatballs with a bit more olive oil and place in the oven. Bake for 15 to 17 minutes until an instant-read thermometer placed in the center of the meatballs reads at least 165F. Remove from the oven and let cool before storing in an airtight container in the refrigerator.