Skip to main content
RECIPE

Rachael’s Chicken and Ricotta Meatballs

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

For the meatballs:
  • 2 pounds ground chicken (I prefer 1 pound white meat, 1 pound dark meat)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon white pepper
  • ⅛ teaspoon ground nutmeg
  • 1 pound ricotta, well drained
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1 egg
  • ¼ cup chopped flat leaf parsley, ½ cup leaves
  • 2 cloves garlic, grated or finely chopped
  • 1 tablespoon extra-virgin olive oil ( EVOO)
For the marinara sauce:
  • 2 tablespoons extra-virgin olive oil ( EVOO)
  • 2 tablespoons butter
  • 1 small onion
  • 3 large cloves garlic
  • 3 tablespoons sundried tomato paste
  • ½ cup red vermouth or red wine
  • One 28-ounce can Italian crushed tomatoes
  • 1 teaspoon red chili flakes or ground pepperoncini, ⅓ palmful
  • 1 teaspoon dried oregano, about ⅓ palmful
  • Garlic bread or pasta, for serving

Preparation

Combine the meatball ingredients in a bowl and roll into 2-inch balls. Arrange on a parchment paper-lined baking sheet and chill 30 minutes or overnight.

For the sauce, preheat a deep skillet or saucepot over medium to medium-high heat. Add the oil and once hot, melt in the butter. Peel and finely chop or grate the onion and add to the butter once it foams, soften a bit while you peel and chop or thinly slice the garlic, add garlic to onion, stir a minute. Add paste, then vermouth or wine and bring to a bubble. Add tomatoes to sauce and season with chili and oregano, then reduce heat and simmer to thicken a bit.

Preheat oven to 450˚F and place rack in center of oven.

Roast meatballs on lined baking sheet 12-15 minutes until light golden.

Add meatballs to sauce and simmer until ready to serve.

Serve with garlic bread or with pasta of choice.

Rachael Ray