Heels Kitchen | Red Bird Farms Chicken Ricotta Meatballs

Game Point = Red Bird Farms Chicken Ricotta Meatballs! 🇮🇹 So light and summer fresh – smell that garden basil and tomato! 🤤 Here’s a NEW episode of my cooking show “Heel’s Kitchen”! – Tracy

You can download a printable PDF of this recipe HERE

Ingredients:
Vegetable or avocado oil
Salt and freshly ground black pepper
1/2 teaspoon crushed red pepper flakes, or more to taste
1 large egg
2 cloves choppped garlic
3/4 cup whole milk ricotta
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
3/4 cup panko breadcrumbs
1 pound Red Bird Farms ground chicken
1 jar of good quality marinara sauce
Grated Parmesan
Arugula (or spring greens)

Directions:
Heat cast iron pan with approximately 1/2 inch of oil. Beat the egg in a mixing bowl, then add garlic and ricotta with 1 teaspoon of salt, parsley, basil, red pepper, breadcrumbs and meat, and use your hands to gently combine. Wet your hands with water and roll inti meatballs. Try to make them all the same size not tightly packed. Sauté in oil about 4 minutes each side. Remove from the oil and set aside. Drain all but about a tablespoon of oil and add the marinara sauce to sauté and reduce. Add the meatball back in to the sauce and continue to cook until the sauce thickens. Serve over simple greens dressed with olive oil and top with Parmesan ribbons