Ingredients

The following ingredients have 4 Servings
  • 2 lbs ground chicken ((See Note 1))
  • 2 eggs
  • 1/2 cup ricotta cheese
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup parsley chopped
  • 1 tbsp celery salt
  • 1 tbsp ground fennel
  • 1 tsp salt
  • 1/2 tsp black pepper

Instruction

  • Preheat oven to 450°F. Coat bottom of a 13x9" roasting pan with 2 tablespoons of olive oil, set aside.
  • In a large bowl add the ground chicken, eggs, ricotta, breadcrumbs, parsley and seasonings. Mix thoroughly by hand. Cover and refrigerate 15 minutes.
  • By hand or scoop, make 24 to 28 meatballs about the size of a golf ball. Stack them tightly in the baking dish so all sides are touching.
  • Roast for 25 minutes (internal temp should be 165°F). The chicken meatballs should be firm. Allow to cool 5 minutes before serving. I made these and served over a Pesto Alfredo Fettuccini (pictured).
  • Tomato Sauced Version: 
  • Roast for 20 minutes (internal temp should be 165°F).
  • While roasting, heat your favorite spaghetti sauce (or gravy). After the 20 minutes pour spaghetti sauce evenly over meatballs and roast another 10 minutes.
  • Serve immediately over your favorite pasta or in a sub sandwich.