i didn’t grow up eating meatballs as a kid. when i got older, i was curious about the hype but it seemed childish to order these huge round meatballs at a restaurant so i never did.
now that i have been cooking, i guess i could make my meatballs and secretly eat them in the comforts of my home. but i never had the urge until i saw rachael ray make this on her show a few weeks ago. coincidentally, i had several leftover ingredients from other dishes i made last week, so i decided to give this recipe a try today.
the meatballs are so big which makes them fun to eat. the spices are fragrant with a hint of a spice. it is a meatball with a zing that makes you feel like a grown-up!
- 1-1/2 pounds ground free range chicken or turkey (lean – 97% or higher)
- sea salt and ground black pepper, to taste
- 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
- 2 teaspoons fennel seeds
- 5 cloves garlic, grated
- 1 teaspoon crushed red pepper flakes
- 1 cup ricotta cheese
- 1 egg white
- 3/4 cup wheat breadcrumbs or panko, plus more, if needed*
- 1-2 tablespoons extra virgin olive oil
Preheat oven to 450 degrees F.
In a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, egg and breadcrumbs/panko.
*If the mixture seems too wet, add a handful of breadcrumbs and mix together.
Form 8-10 large round balls, about 2 to 3-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.
Remove from oven and serve.
original recipe from 30 Minute Meals: Florentine Mac and Cheese and Roast Chicken Sausage Meatballs