Description
Moist and flavorful chicken meatballs stuffed with creamy ricotta cheese and brightened with fresh lemon and dill. A delicious twist perfect for dinner or as a party appetizer.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 2 tbsp fresh dill, chopped
- 1/4 cup breadcrumbs
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix ricotta with 1 tbsp dill and a pinch of salt; set aside for stuffing.
- In a large bowl, combine ground chicken, Parmesan, egg, garlic, lemon zest, lemon juice, remaining dill, breadcrumbs, salt, and pepper. Mix gently until combined.
- Take a small amount of the chicken mixture, flatten it in your palm, place about 1/2 tsp of the ricotta mixture in the center, and wrap the chicken around to form a meatball. Repeat with remaining mixture.
- Heat olive oil in a skillet over medium heat and sear the meatballs on all sides for 2-3 minutes.
- Transfer to the baking sheet and bake for 15-18 minutes until fully cooked through.
- Serve warm, garnished with extra dill and a squeeze of lemon if desired.
Notes
- These meatballs pair beautifully with a yogurt or tzatziki dip.
- Be careful not to overfill with ricotta to avoid leakage during baking.
- They can be frozen before baking for easy meal prep.
Nutrition
- Serving Size: 4 meatballs
- Calories: 360
- Sugar: 1g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg
Keywords: ricotta stuffed chicken meatballs, lemon chicken meatballs, dill meatballs, Mediterranean chicken recipe