Chicken Meatballs with Homemade Ricotta

Total Time:
1 hr 25 min
Prep:
15 min
Inactive:
30 min
Cook:
40 min

Yield:
6 to 8 appetizer servings
Level:
Easy

Ingredients
  • Meatballs:
  • 2 pounds ground chicken (white and dark meat)
  • 2 cups breadcrumbs
  • 1 roasted red pepper, minced
  • 1/4 cup buttermilk
  • 1 tablespoons chopped fresh parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 10 fresh basil leaves, minced
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 pinch crushed red pepper flakes
  • Oil, for greasing the baking sheet
  • Ricotta Cheese:
  • 1/2 gallon whole milk
  • 1 quart buttermilk
  • 1 quart heavy cream
  • 1 tablespoon salt
  • Homemade or store-bought tomato sauce, for serving
Directions
  • Special equipment: A very fine strainer or a strainer lined with cheesecloth

  • For the meatballs: Preheat oven to 350 degrees F.

  • Combine the chicken, breadcrumbs, roasted red pepper, buttermilk, parsley, oregano, thyme, basil, garlic, salt, pepper and red pepper flakes in a large bowl and mix thoroughly. Roll the mixture into 2- to 3-inch balls, though the meatballs can be made into any size desired.

  • Place the meatballs on a lightly-greased baking sheet and roast until cooked through and a little brown, 35 to 40 minutes.

  • For the ricotta cheese Bring the milk, buttermilk, heavy cream and salt to a boil in a large stockpot over medium heat, then turn off the heat and let sit for 30 minutes.

  • Using a very fine strainer or cheesecloth, strain the milk mixture to separate the thick parts, or curds, from the remaining liquid, or whey, over a bowl or container. Discard the whey. For thicker ricotta, let the mixture strain longer so more liquid is removed. Let cool and adjust seasoning if necessary.

  • Serve the meatballs hot with your favorite homemade or store-bought tomato sauce and garnish with pieces of ricotta.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.


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