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lemon ricotta meatballs

These lemon ricotta meatballs are light, tender, and bursting with flavor, combining the bright taste of lemon with creamy ricotta for a delightful dish that appeals to both kids and adults.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 20 servings
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 pound ground chicken or turkey
  • 1 cup whole milk ricotta cheese
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 3 cloves garlic, minced
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground meat, ricotta cheese, lemon zest, lemon juice, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, and pepper.
  3. Gently mix all ingredients together without overmixing.
  4. Form the mixture into meatballs about 1.5 inches in diameter, yielding approximately 20-24 meatballs.
  5. Heat olive oil in a large oven-safe skillet over medium-high heat and sear the meatballs for about 2 minutes per side until golden brown.
  6. Transfer the skillet to the oven or move the meatballs to the prepared baking sheet and bake for 12-15 minutes until cooked through.
  7. Check that the internal temperature reaches 165°F (74°C) and let the meatballs rest for 5 minutes before serving.

Notes

Use whole milk ricotta for best texture. Zest lemons before juicing. Searing adds flavor and helps meatballs hold shape. Taste mixture before forming meatballs to adjust seasoning. Use a cookie scoop for uniform sizing. Avoid overcrowding the pan when searing.