Chicken Lemon Ricotta Meatballs With Linguine Food

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CHICKEN MEATBALLS WITH HOMEMADE RICOTTA



Chicken Meatballs with Homemade Ricotta image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 6 to 8 appetizer servings

Number Of Ingredients 18

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
1/2 gallon whole milk
1 quart buttermilk
1 quart heavy cream
1 tablespoon salt
Homemade or store-bought tomato sauce, for serving

Steps:

  • 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.

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