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Main mealLow carb, high fatBalancedMediterraneanPoultry€€

Juicy Chicken Meatballs with Ricotta, Lemon and Fresh Herbs

Name: Juicy Chicken Meatballs with Ricotta, Lemon and Fresh Herbs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Chicken, ground, raw; 250 g Cheese, ricotta, whole milk; 50 g Cheese, parmesan, grated; 40 g Bread, crumbs, dry, grated, plain; 1 piece Eggs, Grade A, Large, egg whole; 2 clove Garlic, raw; 1 piece Lemon peel, raw; Parsley, fresh; 1 tsp Spices, oregano, dried; 0.5 tsp Salt, table, iodized; 1 pinch Spices, pepper, black; 400 ml Tomato, puree, canned; Basil, fresh; 1 tbsp Oil, olive, extra virgin

Discover the secret to the juiciest chicken meatballs with ricotta. This light, protein-rich dish with a touch of lemon zest and parmesan brings true Mediterranean freshness to your plate.

Prep time15 min

Cook time20 min

Total time35 min

Servings4

Recipe

For the meatballs

Chicken, ground, raw500 gCheese, ricotta, whole milk250 gCheese, parmesan, grated50 gBread, crumbs, dry, grated, plain40 gEggs, Grade A, Large, egg whole1 pieceGarlic, raw2 cloveLemon peel, raw1 pieceParsley, freshSpices, oregano, dried1 tspSalt, table, iodized0.5 tspSpices, pepper, black1 pinch

For serving (optional)

Tomato, puree, canned400 mlBasil, freshOil, olive, extra virgin1 tbsp

Large mixing bowlBaking trayBaking paperGrater

Per servingTotal

Calories:461.3 kcal1845.1 kcal

Protein:34.8 g139.2 g

Carbohydrates:23.3 g93.2 g

Fiber:3.2 g12.6 g

Water:242 ml967.8 ml

Fat:25.5 g102.1 g

Micronutrients

Sugar:5.3 g21.1 g

Saturated fat:9.9 g39.7 g

Cholesterol:195.4 mg781.5 mg

Sodium:732.5 mg2929.9 mg

Potassium:1290.3 mg5161.3 mg

Calcium:311 mg1243.9 mg

Iron:3.6 mg14.5 mg

Magnesium:72.3 mg289 mg

Zinc:3.3 mg13.1 mg

Phosphorus:477 mg1907.8 mg

Vitamin C:12.8 mg51.3 mg

Vitamin A:128.9 µg515.5 µg

Vitamin D:0.5 µg1.8 µg

Vitamin B12:1.6 µg6.2 µg

Instructions

1Preheat the oven to 200 °C and line a baking tray with baking paper.
2In a large bowl, mix the ground chicken meat, ricotta, parmesan, breadcrumbs and egg. Add the garlic, lemon zest, parsley, oregano, salt and pepper.
3Gently combine the ingredients by hand into a uniform mixture. Be careful not to overwork the mixture, so the meatballs stay lighter.
4With dampened hands, shape small meatballs (about the size of a walnut) and place them on the prepared baking tray.
5Bake the meatballs for 18–20 minutes, until golden brown and completely cooked through in the center.
6Meanwhile, quickly heat the tomato passata in a pot with a little olive oil and basil. Place the baked meatballs into the sauce or serve them on their own alongside a bowl of fresh salad or whole-grain pasta.

Nutritional benefits

Thanks to the combination of lean chicken meat and ricotta, this meal provides a high share of protein and calcium, which is key for the regeneration of bones and muscle tissue.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.