Chicken Ricotta Meatballs

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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 4 servings
Calories: 735kcal

Ingredients

Meatballs

  • 1/4 cup Seasoned bread crumbs
  • 2 Egg yolk
  • 3/4 lb Ground chicken
  • 1/3 cup Ricotta cheese
  • 1/2 cup Fresh parsley chopped
  • 1 tsp Dried oregano
  • 1 tsp Extra-virgin olive oil

Tomato Confit

  • 2 tbsp Extra-virgin olive oil
  • 6 cloves Garlic sliced thin
  • 4 medium Tomatoes vine ripe

Cacio e Pepe

  • 8 oz Fettuccine pasta or pasta of your choice
  • 2 tbsp Extra-virgin olive oil
  • 1 tsp Black pepper crushed from a pepper mill for best results
  • 2 tbsp Butter
  • 1/3 cup Pecorino Romano Cheese grated
  • 4 slices Italian Bread toasted

Instructions

  • Place the pasta in a large skilIet or saute pan and cover just over the top of the pasta with salted water. Bring to a boil and cook according to package instructions (reserve 1/4 to 1/2 cup of the liquid) drain well and set aside.
    (Using less water to cook the pasta will concentrate the amount of starch in the pasta water for making the sauce)
  • Preheat the oven to 350 degrees.
  • In a bowl, mix together the breadcrumbs, egg yolk, ground chicken, ricotta, parsley, oregano, and season well with salt and pepper. Mix until well combined. Using your hands, form the meat into equally sized balls.
  • Heat a non-stick pan over medium heat. Once hot, add the oil and brown the meatballs on all sides (in batches if needed without crowding the pan). Once browned, place the meatballs on a foil lined baking sheet and cook in the oven to an internal temperature of 160 degrees using a thermometer. Then set aside, cover with foil to keep warm.
  • In the meantime, for the tomato confit: add the oil to the pan along with the garlic. Saute until it starts to turn golden brown then add in the tomatoes. Season well with salt and stir. Reduce the heat to medium low. Let the tomatoes cook until they completely break down. Taste and adjust the seasoning with salt and pepper as needed. Set aside. (remove the skins of the tomatoes before serving).
  • For the cacio e pepe: Add the oil and black pepper to a saute pan over medium heat. Once the pepper statrts to sizzle and become fragrant add in the butter, reserved pasta water, pasta, and cheese. Stir until the cheese melts and the pasta is coated well. Season with salt if needed to taste.
  • Serve immediatley with meatballs and tomato confit. Serve with bread. Garnish with parsley.

Nutrition

Calories: 735kcal | Carbohydrates: 65g | Protein: 34g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 392mg | Potassium: 1023mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2134IU | Vitamin C: 28mg | Calcium: 223mg | Iron: 4mg

Chicken Ricotta Meatballs

No ratings yet
Prep Time 20 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 735 kcal

Ingredients
 
 

Meatballs

  • 1/4 cup Seasoned bread crumbs
  • 2 Egg yolk
  • 3/4 lb Ground chicken
  • 1/3 cup Ricotta cheese
  • 1/2 cup Fresh parsley chopped
  • 1 tsp Dried oregano
  • 1 tsp Extra-virgin olive oil

Tomato Confit

  • 2 tbsp Extra-virgin olive oil
  • 6 cloves Garlic sliced thin
  • 4 medium Tomatoes vine ripe

Cacio e Pepe

  • 8 oz Fettuccine pasta or pasta of your choice
  • 2 tbsp Extra-virgin olive oil
  • 1 tsp Black pepper crushed from a pepper mill for best results
  • 2 tbsp Butter
  • 1/3 cup Pecorino Romano Cheese grated
  • 4 slices Italian Bread toasted

Instructions
 

  • Place the pasta in a large skilIet or saute pan and cover just over the top of the pasta with salted water. Bring to a boil and cook according to package instructions (reserve 1/4 to 1/2 cup of the liquid) drain well and set aside.
    (Using less water to cook the pasta will concentrate the amount of starch in the pasta water for making the sauce)
  • Preheat the oven to 350 degrees.
  • In a bowl, mix together the breadcrumbs, egg yolk, ground chicken, ricotta, parsley, oregano, and season well with salt and pepper. Mix until well combined. Using your hands, form the meat into equally sized balls.
  • Heat a non-stick pan over medium heat. Once hot, add the oil and brown the meatballs on all sides (in batches if needed without crowding the pan). Once browned, place the meatballs on a foil lined baking sheet and cook in the oven to an internal temperature of 160 degrees using a thermometer. Then set aside, cover with foil to keep warm.
  • In the meantime, for the tomato confit: add the oil to the pan along with the garlic. Saute until it starts to turn golden brown then add in the tomatoes. Season well with salt and stir. Reduce the heat to medium low. Let the tomatoes cook until they completely break down. Taste and adjust the seasoning with salt and pepper as needed. Set aside. (remove the skins of the tomatoes before serving).
  • For the cacio e pepe: Add the oil and black pepper to a saute pan over medium heat. Once the pepper statrts to sizzle and become fragrant add in the butter, reserved pasta water, pasta, and cheese. Stir until the cheese melts and the pasta is coated well. Season with salt if needed to taste.
  • Serve immediatley with meatballs and tomato confit. Serve with bread. Garnish with parsley.

Nutrition

Calories: 735kcalCarbohydrates: 65gProtein: 34gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 253mgSodium: 392mgPotassium: 1023mgFiber: 5gSugar: 5gVitamin A: 2134IUVitamin C: 28mgCalcium: 223mgIron: 4mg
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