Green Goddess Chicken Ricotta Meatballs
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
American
Green Goddess Chicken Ricotta Meatballs
Description
This recipe combines ground chicken with ricotta cheese and fresh herbs like parsley, basil, and chives, plus lemon zest and garlic, creating moist and tender meatballs with a subtle citrus note. The seasoned bread crumbs provide structure while the egg binds the mixture. Cooking the meatballs to an internal temperature of 165°F ensures they are safely cooked while retaining juiciness. Browning them in olive oil gives a golden crust that adds texture.
The accompanying green goddess dressing uses yogurt, mayonnaise, arugula or spinach, and a blend of fresh herbs along with lemon juice, garlic, and a pinch of crushed red pepper flakes. This sauce adds a creamy, tangy, and slightly spicy layer that brightens the savory meatballs. The dressing is blended smooth to coat the meatballs effectively.
Serve these meatballs drizzled with dressing alongside rice, couscous, quinoa, or a fresh salad. This pairing balances protein with starch or greens, creating a wholesome meal that highlights the herbaceous qualities of the dish.
Ingredients
- 1 pound ground chicken
- ⅔ cup seasoned bread crumbs
- ¼ cup ricotta cheese
- 3 garlic minced, cloves
- 2 tablespoons lemon zest fresh
- 1 egg lightly beaten, large
- ½ cup herbs parsley, basil and chives, mixed fresh
- salt kosher salt
- black pepper kosher salt
- 1 to 2 tablespoons olive oil
green goddess dressing
- ⅓ cup yogurt plain, Greek
- 3 tablespoons mayonnaise
- 2 garlic cloves
- ⅓ cup arugula or spinach greens
- 2 tablespoons parsley chopped, fresh
- 2 tablespoons basil chopped, fresh
- 1 tablespoon chives snipped
- 1 tablespoon lemon juice freshly squeezed
- pinch crushed red pepper flakes
- kosher salt big pinch
- black pepper big pinch
Instructions
- Mix together the ground chicken, bread crumbs, ricotta cheese, garlic, lemon zest, egg, fresh herbs and a big pinch of salt and pepper. Mix until just combined, then roll the mixture into 1 or 2-inch meatballs. I wet my hands and it helps roll smooth meatballs. I place all the meatballs on a plate.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the meatballs and brown on all sides - let them get golden and dark all around. You want to cook them until the internal temperature reaches 165 degrees F. You can also pop them in the oven at 350 for 10 minutes or so to finish them off.
- Serve the meatballs drizzled with the green goddess dressing, with rice, couscous, quinoa or even salad.
green goddess dressing
- Add all ingredients to a food processor or blender and blend until combined.
User Reviews
Overall Rating
5
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