I have a new favorite meatball.
I don’t want to cause drama, but there could be.
For years, these classic baked chicken meatballs have been my all-time favorite. And I still love them!
But there’s a new meatball in town. RICOTTA meatballs, to be more specific! They’re a force in my life. They’re super tender, juicy, versatile, and so easy to make.
Picture this: You walk in the door after school/work/life and the smell of warm garlic bread hits you. You see someone (maybe it’s you, just play along) pulling a pan of crispy meatballs with bubbling sauce out of the oven. A bowl of dressed vegetables is placed on the table. People start to gather around, forks fly, dip and chew and they begin to eat in silence.
There is nothing better than feeling loved this way. ♡
I’ve made this with ground chicken and turkey. I prefer turkey, perhaps because it has a bit more fat. Ground beef works too, as does Italian sausage. You may want to mix and match, because this recipe is begging to be doubled.
As for presentation, it is physically impossible for us NOT to serve these with garlic bread. I love this garlic bread, but some nice buttered noodles would also be nice! And for veggies, a simple green salad, a bagged Caesar salad, or steamed green beans in a bag on the side are all great options.
I love these meatballs because, thanks to the ricotta, they are juicy, delicious and flavorful. Björk loves these meatballs because they contain protein. Our girls LOVE these meatballs, who knows why kids choose something they like, but the obsession is real. Our 3-year-old daughter prayed before our meal the other night, closed her little eyes, put her hands together and said solemnly, in her little voice, “God, thank you that mommy made these meatballs.”
I hope you love them as much as we do!
