1-Gathering and Mixing Ingredients: First, mix the ground meat, ricotta, panko, eggs, Parmesan, basil, garlic, cayenne, salt, and pepper in a large bowl. Stir gently until everything blends well, but don’t overdo it to keep the meatballs tender. Preparation time is about 15 minutes, so it’s quick and straightforward.

2-Forming the Meatballs: Next, form the mixture into about 2-ounce meatballs using damp hands or an oiled cookie scoop. This tip helps prevent sticking and makes shaping easier. Aim for uniform sizes so they cook evenly.

3-Baking Method: For baked Chicken Ricotta Meatballs, preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper. Arrange the meatballs on the sheet, drizzle with extra virgin olive oil, and bake for 20 minutes. Turn them halfway through to get a golden brown color and ensure they reach 160-165°F (71-74°C) inside.

4-Pan-Frying Method: If you prefer pan-fried, heat 2 tablespoons of extra virgin olive oil in a skillet over medium-high heat. Cook the meatballs for 3-5 minutes per side until they’re golden brown and cooked through. This method adds a nice crisp to the outside while keeping the inside juicy.