Ingredients
For the chicken ricotta meatballs:
500g ground chicken
1/2 cup ricotta cheese
1/4 cup breadcrumbs (preferably fresh)
1 egg
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for frying)
For the lemon sauce:
2 tablespoons butter
2 cloves garlic, minced
1/2 cup chicken broth
Juice and zest of 1 lemon
1/2 teaspoon dried thyme
1 tablespoon honey (optional, for a hint of sweetness)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Prepare the chicken ricotta meatballs:
In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, egg, minced garlic, chopped parsley, dried oregano, salt, and pepper. Mix gently until all ingredients are well combined.
Using your hands, shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get around 16-20 meatballs, depending on size.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches (to avoid overcrowding the pan) and cook for about 5-6 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F). Once cooked, transfer the meatballs to a plate and set aside.
Make the lemon sauce:
4. In the same skillet, reduce the heat to medium-low and add the butter. Once melted, add the minced garlic and cook for 1-2 minutes until fragrant.
5. Add the chicken broth, lemon juice, and zest to the skillet, stirring to combine. Let the sauce simmer for about 3-4 minutes, allowing it to reduce slightly.
6. Stir in the dried thyme and honey (if using). Taste the sauce and season with salt and pepper as needed.
7. Once the sauce has thickened slightly, return the meatballs to the skillet, spooning the sauce over them. Simmer for an additional 5 minutes to heat the meatballs through and let them soak in the lemony flavors.
Serve:
8. Serve the chicken ricotta meatballs with lemon sauce over pasta, rice, or alongside steamed vegetables. Garnish with freshly chopped parsley and an extra drizzle of the lemon sauce.
Tips:
Make ahead: You can prepare the meatballs ahead of time, refrigerate them, and cook them the next day. The lemon sauce can also be made in advance and reheated when ready to serve.
Flavor variations: If you like a richer sauce, you can add a splash of heavy cream to the lemon sauce for a creamy version.
Add vegetables: To boost the flavor and nutrition, consider adding spinach or zucchini to the meatball mixture.
Chicken Ricotta Meatballs with Lemon Sauce is a light yet satisfying dish that combines the tender, juicy meatballs with a tangy, flavorful lemon sauce. It’s a refreshing take on classic meatballs, perfect for a cozy dinner or a family meal! 
