I Have A New Favorite Meatball.
Not to be drama, but there might be drama.
For years, these classic baked chicken meatballs have been my favorite of all time. And I still love them!
But there’s a new meatball in town. RICOTTA meatballs, to be specific! They are a force in my life. They are just super tender, juicy, versatile, and so easy.
Imagine this: you step in the door from school / work / life and get hit with the smell of warm garlic bread. You see someone (maybe it’s your own self – just play along) pulling a skillet of crispy-topped meatballs in bubbling sauce out of the oven. A bowl of dressed greens get set on the table. People start to gather, forks are flying, dipping and crunching and shushed eating begins.
It doesn’t get any better than feeling loved in this way. ♡
I’ve done this with both ground chicken and ground turkey – I prefer turkey, maybe because it has a bit more fat? Ground beef also works, as does Italian sausage – and maybe you want to mix and match because this recipe is begging to be doubled.
As far as serving goes, it is physically impossible for us to NOT have these with garlic bread. I adore this garlic bread so much. But good old buttered noodles would work, too! And for veggies, a simple green salad, bagged Caesar salad, or steam-in-the-bag green beans on the side – all great options.
I love these meatballs because – thanks to that ricotta! – they’re juicy, luscious, and flavorful. Bjork loves these meatballs because protein. Our girls LOVE these meatballs for who knows what reason kids ever choose to like anything, but the obsession is real. Our 3 year old prayed before our meal the other night, and she closed her little eyes and folded her hands and solemnly said, in her tiny voice, “God, thank you that Mom made these meatballs.”
I hope you love them as much as we do!
