INGREDIENTS
Serves 2
3/4 cup plain bread crumbs
1/2 cup whole milk
1/2 pound ground chicken
4 ounces whole-milk ricotta cheese
1 large egg, beaten
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
4 tablespoons chopped fresh parsley
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Olive oil, as needed
1 (24-ounce) jar marinara sauce
1. In a medium bowl, soak the bread crumbs in the milk 10 minutes. Add all the remaining ingredients except the olive oil and marinara sauce. Mix well using your hands. Divide the mixture into eighths and roll into meatballs.
2. Heat the olive oil in a medium skillet over medium-high heat. Brown the meatballs well, about 2 minutes per side, and blot dry with paper towels.
3. Pour the marinara into a medium saucepan and add the meatballs. Simmer over medium heat 25 minutes. Serve hot.
SELECTING MEAT FOR MEATBALLS
Most packages of ground meats today advertise the amount of fat in the meat. When making meatballs or meatloaf, it is advisable to use meat with a fat content higher than 10 percent. The finished product will be superior in flavor and texture.