Zesty Chicken Meatballs

Zesty Chicken Meatballs

• 1 pound ground chicken

• 1 egg

• 2 tablespoon diced onion

• 1 cloves garlic finely diced

• 1 teaspoon olive oil

• 2-3 tablespoons milk

• 1/3 cup ricotta cheese

• 1/3 cup breadcrumbs/panko

• 1/3 cup grated parmesan cheese

• 2 tablespoons chopped Italian parsley

• 2 tablespoons chopped basil

• 2 tablespoons lemon zest

• 1 teaspoon salt

• 1 teaspoon pepper

• 2 teaspoons In Emily’s Kitchen Signature Spice

1. First, sauté the diced onion and garlic in a skillet for 4-5 minutes on medium low heat with a teaspoon of olive oil. Season the onions and garlic with 1 teaspoon of salt to help them start to sweat in the pan. After 5 minutes or so, turn it off and let it cool for 10 minutes.

2. Next, add the ground chicken, egg, ricotta cheese, parmesan cheese, milk, Italian parsley, basil, lemon zest, salt, pepper, and EJ Co. Signature Spice into a large bowl.

3. Add the cooled onions and garlic to the chicken mixture.

4. Mix with your hands until combined but try not to over mix or else the meatballs will become tough!

5. Use an ice cream scoop to scoop them onto a baking sheet lined with parchment paper. This should make 12 nicely sized meatballs.

6. Bake them at 375º for 40 minutes. They are delicious with your favorite marinara sauce, with lemon, butter and capers over pasta, or even over greens for a protein packed salad!