Green Goddess Chicken Ricotta Meatballs
We love green goddess meatballs! These chicken meatballs are made with all the components of green goddess dressing: herbs, lemon, garlic - and also drizzled in a green goddess sauce. They are super tender and juicy and delicious!
Ingredients
- 1 pound ground chicken
- ⅔ cup seasoned bread crumbs
- ¼ cup ricotta cheese
- 3 garlic cloves, minced
- 2 tablespoons fresh lemon zest
- 1 large egg, lightly beaten
- ½ cup mixed fresh herbs: parsley, basil and chives
- kosher salt and pepper
- 1 to 2 tablespoons olive oil
green goddess dressing
- ⅓ cup plain greek yogurt
- 3 tablespoons mayonnaise
- 2 garlic cloves
- ⅓ cup baby arugula or spinach greens
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon snipped chives
- 1 tablespoon freshly squeezed lemon juice
- pinch of crushed red pepper flakes
- big pinch kosher salt and pepper
Instructions
- Mix together the ground chicken, bread crumbs, ricotta cheese, garlic, lemon zest, egg, fresh herbs and a big pinch of salt and pepper. Mix until just combined, then roll the mixture into 1 or 2-inch meatballs. I wet my hands and it helps roll smooth meatballs. I place all the meatballs on a plate.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the meatballs and brown on all sides - let them get golden and dark all around. You want to cook them until the internal temperature reaches 165 degrees F. You can also pop them in the oven at 350 for 10 minutes or so to finish them off.
- Serve the meatballs drizzled with the green goddess dressing, with rice, couscous, quinoa or even salad.
green goddess dressing
- Add all ingredients to a food processor or blender and blend until combined.
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