Chicken Ricotta Meatballs in Marinara Sauce

Ingredients:

For the Meatballs:

1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 clove garlic, minced
1 large egg
1/2 cup breadcrumbs
Salt and pepper, to taste
1 teaspoon Italian seasoning
For the Marinara Sauce:

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 teaspoon sugar (optional, to balance acidity)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Fresh basil, for garnish
Optional: Cooked pasta for serving

Instructions:

Make the Meatballs:

In a large mixing bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, parsley, minced garlic, egg, breadcrumbs, salt, pepper, and Italian seasoning. Mix until well combined but do not overmix.
Shape the mixture into meatballs, about 1.5 inches in diameter. You should get around 12-16 meatballs.
Cook the Meatballs: 3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the meatballs in batches, browning them on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.

Make the Marinara Sauce: 4. In the same skillet, add another tablespoon of olive oil. Sauté the diced onion for about 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. 5. Pour in the crushed tomatoes, sugar (if using), oregano, basil, salt, and pepper. Stir to combine and bring to a simmer.

Simmer Meatballs in Sauce: 6. Return the browned meatballs to the skillet, gently placing them in the marinara sauce. Cover and simmer for about 15-20 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F or 74°C).

Serve: 7. Serve the chicken ricotta meatballs in marinara sauce over cooked pasta, if desired. Garnish with fresh basil and additional Parmesan cheese.

Tips:
Add Flavor: A splash of red wine in the marinara sauce can enhance the flavor.
Custom Options: Feel free to add sautéed vegetables like bell peppers or zucchini to the sauce for extra nutrition.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Enjoy your Chicken Ricotta Meatballs in Marinara Sauce—a comforting and delicious meal that’s perfect for any night