Ricotta-enriched chicken meatball bites with fresh breadcrumbs, baked gently and finished with a vibrant green herb sauce. Restaurant technique for maximum tenderness.
Fresh breadcrumbs absorb differently than dried - use less. Ricotta adds tenderness without making meatballs greasy.
Nutmeg is traditional - use sparingly. SERVING: Drizzle herb sauce lightly just before service. Do not over-sauce.
Ingredients
Scale
Measurement units
- 1 lb Ground chicken, thigh meat
- ¾ tsp Kosher salt
- ½ tsp Black pepper
- ¼ tsp Ground coriander
- ¼ tsp Ground cumin
- ⅛ tsp Ground nutmeg
- ¼ cup Whole milk
- ¼ cup Fresh breadcrumbs
- 1 whole Large egg
- 2 tbsp Ricotta cheese
- 1 tbsp Olive oil
- ⅓ cup Olive oil
- ¼ cup Fresh parsley
- 2 tbsp Fresh cilantro
- ½ tbsp Red wine vinegar
- ¼ tsp Kosher salt
Ingredients
Scale
Measurement units
- 1 lb Ground chicken, thigh meat
- ¾ tsp Kosher salt
- ½ tsp Black pepper
- ¼ tsp Ground coriander
- ¼ tsp Ground cumin
- ⅛ tsp Ground nutmeg
- ¼ cup Whole milk
- ¼ cup Fresh breadcrumbs
- 1 whole Large egg
- 2 tbsp Ricotta cheese
- 1 tbsp Olive oil
- ⅓ cup Olive oil
- ¼ cup Fresh parsley
- 2 tbsp Fresh cilantro
- ½ tbsp Red wine vinegar
- ¼ tsp Kosher salt
Instructions
Hydrate the binder
Combine milk and fresh breadcrumbs until soft.
Equipment
- small bowl
Ingredients
- whole milk (¼ cup)
- fresh breadcrumbs (¼ cup)
Loosen the chicken
Salt the chicken and gently break down for 30 to 45 seconds until tacky.
Equipment
- large mixing bowl
Ingredients
- ground chicken, thigh meat (1 lb)
- kosher salt (¾ tsp)
Add the seasonings
Add black pepper, coriander, cumin, and nutmeg. Add soaked breadcrumbs, ricotta, egg, and olive oil.
Ingredients
- black pepper (½ tsp)
- ground coriander (¼ tsp)
- ground cumin (¼ tsp)
- ground nutmeg (⅛ tsp)
- ricotta cheese (2 tbsp)
- large egg (1 whole)
- olive oil (1 tbsp)
Mix minimally
Fold gently until just combined. Texture should remain loose and airy.
Portion the meatballs
Form 1.25 inch balls weighing approximately 0.75 oz each with a loose hand. Do not compress.
Equipment
- portion scoop or scale
Preheat the oven
Heat oven to 400°F. Verify temperature.
Bake gently
Bake on wire rack for 12 to 14 minutes until internal temperature reaches 165°F.
Equipment
- rimmed baking sheet
- wire rack
- instant-read meat thermometer
Rest the meatballs
Rest 4 minutes.
Blend the sauce
Blend olive oil, parsley, cilantro, vinegar, and salt until smooth.
Equipment
- blender or food processor
Ingredients
- olive oil (⅓ cup)
- fresh parsley (¼ cup)
- fresh cilantro (2 tbsp)
- red wine vinegar (½ tbsp)
- kosher salt (¼ tsp)
Serve
Transfer to serving plate with toothpicks. Drizzle herb sauce lightly just before service. Do not over-sauce.
Before you cook
Cook notes
- • Fresh breadcrumbs absorb differently than dried - use less.
- • Ricotta adds tenderness without making meatballs greasy.
- • Nutmeg is traditional - use sparingly.
- • SERVING: Drizzle herb sauce lightly just before service. Do not over-sauce.
- • The texture is the point. Do not drown in sauce.
- • The 'loosen the meat' step is essential for this leaner protein.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
