¾poundground chickenI have the butcher grind this from boneless, skinless chicken thighs
½poundchicken sausagecasings removed (I get parsley cheese sausage)
⅔cupseasoned bread crumbs
2clovesgarlicminced
3tablespoonschopped fresh parsley leaves
¼cupfreshly grated Pecorino Romano
¼cupfreshly grated Parmesanplus extra for serving
3tablespoonsmilk
1egglightly beaten
Kosher salt and freshly ground black pepper
olive oil
Spinach Ricotta
10ouncesfrozen spinachthawed and drained VERY well
1cupricotta cheesefresh or homemade is best
½c.grated parmesan cheese
salt/pepper to taste
3clovesgarlicminced
1jar Rao's sauce
2T.olive oil
fresh basilthin slices of Parmesan cheese and chopped parsley for garnish
Instructions
Meatballs
Preheat oven to 450.
For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork.
Form meatballs and lay on a 9x13 baking stone with sides.
Roast 15 mins.
Turn heat up to 500 and brush with olive oil, cooking another 5 mins.
At this point you can bake them with the ricotta or save for another day! I sometimes make these ahead of time for an even easier dinner!
Spinach Ricotta
Mix ricotta, spinach, garlic, parmesan, salt/pepper. Taste for seasoning.
Asssembly
Pour sauce into bottom of a pan that is oven and broil safe.
Nestle in your meatballs.
Dollop the ricotta mixture next to the meatballs.
Bake for 35 minutes and broil the last few minutes to brown the top!