Ingredients

  • 2 lbs. ground chicken (preferably ground thigh and leg meat)
  • ½ cup unseasoned breadcrumbs
  • 2 large eggs
  • ¼ cup ricotta cheese
  • ¼ cup grated parmesan cheese
  • ¼ cup chopped fresh parsley
  • 1 tablespoon olive oil
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ½ tablespoon garlic salt
  • 1 teaspoon black pepper

Directions

  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper for easy cleanup.
  • Add the ground chicken to a large bowl with the breadcrumbs, eggs, both cheeses, parsley, oil, basil, oregano, salt, and black pepper.
  • Mix thoroughly by hand. Do not overwork.
  • Roll into about twenty-four 1 ½ inch meatballs.

  • Place them onto the baking sheet.
  • Bake for 25 minutes or until a meat thermometer registers 165 degrees F.
  • Remove from the oven and set the meatballs aside to cool.
  • Serve with your favorite pasta and sauce.