"Crispy browned chicken sausage meatballs, served with your favorite red sauce... and topping creamy whipped ricotta cheese. Perfect as an appetizer with pieces of toasted bread, or make it a main by serving over rice, or pasta."
Spicy chicken meatballs with whipped ricotta
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Prep time: 10mins
Cook time: 30mins
Recipe Card
ingredients
- 1 pound mild or spicy Italian chicken sausage
- 2 cloves minced garlic
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon diamond crystal kosher salt
- 1/4 teaspoon black pepper
- 1 cup grated parmesan cheese
- 1 cup gluten free bread crumbs (I like Kroger brand)
- 1 egg
- 1 tablespoon olive oil (plus more for frying)
- 2 cups marinara sauce of choice (use my red wine sauce posted previously!)
- 1 tablespoon fresh oregano leaves
- 1 cup ricotta cheese
- 1/2 teaspoon red pepper flakes
- 1 teaspoon olive oil
Method
Step 1
To make the meatballs, start by placing chicken sausage in a large bowl.
Step 2
Add red pepper flakes, salt and pepper, parmesan, and breadcrumbs.
Step 3
Create a well in the center of the bowl, and drop in one egg, and a tablespoon of olive oil. Whisk that together, and use a rubber spatula, (or your hands!) to mix everything together well.
Step 4
Roll into desired size meatballs, pressing together a bit- but not too much so they don't become dense.
Step 5
Heat olive oil in a large pan (I prefer cast iron) and brown meatballs on all sides.
Step 6
Add your marinara/red sauce of choice to the pan, and simmer meatballs on low for about 20 minutes, until cooked through.
Step 7
While meatballs are simmering- make the whipped ricotta. Which could not be easier....
Step 8
Simply add ricotta, red pepper flakes, and olive oil to a food processor. Blend until creamy.
Step 9
Serve whipped ricotta topped with meat balls, and sauce. Add fresh oregano for color.
Step 10
Served with toasted garlic bread, this is an excellent appetizer. Served over pasta, or rice... you've got a meal!
Step 11
You could also pop these onto a sliced toasted roll for a great meatball sub.