Easy Lemon Chicken Ricotta Meatballs (30 Minutes)
These lemon chicken ricotta meatballs are tender, juicy, and bursting with fresh citrus flavor. Made with ground chicken, creamy ricotta, and a hint of lemon, they're perfect for a quick weeknight dinner served over pasta, rice, or vegetables.
Equipment
- Large Mixing Bowl
- Baking sheet
- Parchment paper
- Meat Thermometer
- Medium saucepan For sauce
- Whisk
Ingredients
- For the Meatballs:
- 1½ lb 680g ground chicken (85-90% lean)
- 1 cup whole milk ricotta cheese
- ⅔ cup panko breadcrumbs
- 2 large eggs lightly beaten
- 3 tbsp fresh lemon zest
- 3 tbsp fresh lemon juice
- 4 cloves garlic minced
- ⅓ cup fresh parsley chopped
- ½ cup grated Parmesan cheese
- 1½ tsp salt
- ¾ tsp black pepper
- ½ tsp red pepper flakes optional
- For the Lemon Cream Sauce Optional:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1¼ cups low-sodium chicken broth
- ⅓ cup fresh lemon juice
- 2 tbsp lemon zest
- ⅓ cup heavy cream
- 2 tbsp fresh dill chopped
- Salt and white pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix ingredients: In a large bowl, combine ground chicken, ricotta, breadcrumbs, eggs, lemon zest, lemon juice, garlic, parsley, Parmesan, salt, pepper, and red pepper flakes. Mix until just combined – do not overmix.
- Rest: Allow mixture to rest in the refrigerator for 15-20 minutes.
- Form meatballs: With slightly damp hands, roll mixture into 1¾-inch balls (about 24-26 meatballs). Place on prepared baking sheet.
- Bake: Bake for 18-22 minutes until internal temperature reaches 165°F (74°C). For extra golden finish, broil for final 2-3 minutes.
- Make sauce (optional): While meatballs bake, melt butter in a saucepan over medium heat. Add flour and whisk for 2-3 minutes. Gradually add chicken broth while whisking. Add lemon juice and zest, simmer for 4-5 minutes until thickened. Reduce heat, stir in cream and dill. Season with salt and white pepper.
- Serve: Toss meatballs in sauce or serve on the side. Garnish with fresh parsley and extra lemon zest.