đź“ť Introduction
These chicken and ricotta meatballs are light, juicy, and packed with flavor thanks to the creamy ricotta and fresh herbs. Unlike beef meatballs, chicken provides a leaner, subtler base that pairs beautifully with the sweet tang of a deeply caramelized onion jam. Whether served over polenta, pasta, or on a toasted bun, this dish brings restaurant-level comfort to your home kitchen.
🍗 Ingredients
For the Meatballs:
- 500g ground chicken (thigh preferred for more flavor)
- 150g ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/3 cup breadcrumbs (panko or fresh)
- 2 garlic cloves, minced
- 1 egg
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- Olive oil, for frying or baking
For the Caramelized Onion Jam:
- 2 large yellow onions, thinly sliced
- 2 tbsp olive oil
- 1 tbsp butter
- 2 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- Salt and pepper to taste
🍽️ Instructions & Method
Step 1: Make the Onion Jam
- Heat the pan: In a large skillet, heat olive oil and butter over medium-low heat.
- Cook the onions: Add the sliced onions and a pinch of salt. Cook slowly, stirring every few minutes, for 20–30 minutes until onions are deep golden and soft.
- Add flavor: Stir in brown sugar, balsamic vinegar, and thyme. Simmer for another 5–10 minutes until thickened into a jam-like texture.
- Finish: Taste and adjust seasoning. Set aside or refrigerate (can be made up to 5 days ahead).
Step 2: Make the Meatballs
- Preheat the oven to 200°C (400°F) if baking.
- Mix the ingredients: In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, garlic, egg, herbs, salt, and pepper. Mix until just combined—don’t overwork.
- Form meatballs: Use damp hands or a scoop to form 1.5-inch (golf ball size) meatballs. You should get around 18–20.
- Cook:
- Option 1 – Bake: Place meatballs on a parchment-lined tray, drizzle with olive oil, and bake for 18–20 minutes until golden and cooked through.
- Option 2 – Pan-fry: Heat oil in a large skillet over medium heat. Fry in batches, turning occasionally, until browned and cooked through (about 8–10 minutes).
Step 3: Serve
- Serve warm meatballs topped with a generous spoonful of caramelized onion jam.
- Garnish with extra herbs or Parmesan.
- Ideal alongside creamy mashed potatoes, soft polenta, crusty bread, or over pasta.