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Ingredients Method

Ingredients
  

Ingredients (makes about 24 meatballs, serves 4 to 6)
  • 1½ lbs ground chicken preferably a mix of breast and thigh
  • ½ cup whole-milk ricotta cheese
  • ½ cup fresh breadcrumbs from about 2 slices of white bread, crusts removed
  • ¼ cup freshly grated Parmigiano-Reggiano
  • 3 cloves garlic minced
  • 3 tablespoons fresh flat-leaf parsley finely chopped
  • 1 tablespoon fresh basil finely chopped
  • 1 teaspoon dried oregano
  • 1 egg lightly beaten
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • Olive oil for cooking

Method
 

  1. Instructions
  2. Make the mixture. Combine all ingredients in a large bowl. Mix gently with your hands until just combined — do not overwork the mixture or the meatballs will be dense and tough. The mixture should be soft and slightly sticky. If it feels too wet to shape, refrigerate for 15 minutes.
  3. Shape. With damp hands, roll the mixture into balls about 1½ inches in diameter — roughly the size of a golf ball. Place on a sheet pan lined with parchment. Refrigerating the shaped meatballs for 15 to 30 minutes before cooking helps them hold their shape.
  4. Cook — roasting method. Preheat oven to 400°F. Drizzle the meatballs with olive oil. Roast for 20 to 25 minutes until cooked through and golden brown on the outside. This is the simplest method and produces a slightly drier exterior with a tender interior.
  5. Cook — pan method. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, cook the meatballs for 2 to 3 minutes per side until browned on all sides. Reduce heat to medium and continue cooking for 5 to 6 minutes until cooked through. The pan method produces better browning and more flavor but requires more attention.
  6. Finish in sauce. For the best result, finish the meatballs in whatever sauce you are serving them with — 5 to 10 minutes of gentle simmering in tomato sauce, white wine and herbs, or lemon butter allows the meatballs to absorb the sauce flavors and the sauce to absorb the meatball juices.