Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 egg
½ cup breadcrumbs
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried basil
1 tablespoon olive oil (for cooking)
For the Creamy Basil Sauce:
1 cup heavy cream
½ cup chicken broth
½ cup fresh basil, chopped
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
For Garnish:
¼ cup toasted almonds, chopped
Fresh basil leaves
Directions:
In a large bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, salt, black pepper, and dried basil. Mix until well combined and form
into small meatballs.
Heat olive oil in a skillet over medium heat. Sear meatballs on all sides until golden brown, about 5 minutes. Remove from skillet and set aside.
In the same skillet, add garlic and sauté until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Season with salt, black pepper, and red
pepper flakes.
Add the meatballs back into the skillet, cover, and simmer for 10-12 minutes until cooked through. Stir in fresh basil.
Serve warm, garnished with toasted almonds and fresh basil.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 380 kcal per serving
Servings: 4
Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, gently combine the ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and dried basil. Avoid overmixing to keep the meatballs tender. Use a cookie scoop or damp hands to form uniform, 1-inch meatballs.
2. Sear the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer, ensuring they aren’t crowded. Sear for 2-3 minutes per side until a golden-brown crust forms. They will finish cooking in the sauce later. Remove and set aside.
3. Build the Sauce: In the same skillet, add the garlic for the sauce and sauté for 30 seconds until fragrant. Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
4. Simmer to Finish: Carefully return the meatballs to the skillet, spooning sauce over them. Cover and simmer on low heat for 10-12 minutes, or until the meatballs are cooked through (internal temperature of 165°F).
5. Final Flavors: Remove the skillet from heat. Stir in the fresh, chopped basil, allowing the residual heat to wilt it and release its aroma.
Serving Suggestions
These creamy basil chicken meatballs are incredibly versatile. For a classic pairing, serve them over a bed of fettuccine, pappardelle, or angel hair pasta to soak up the luxurious sauce. They also pair beautifully with creamy polenta, mashed potatoes, or zucchini noodles for a lower-carb option. A simple side of roasted vegetables, like asparagus or broccoli, or a crisp green salad complements the rich dish perfectly.
How-to Summary
Combine chicken, cheeses, egg, breadcrumbs, and seasonings to form meatballs. Sear until golden, then set aside. In the same pan, create a creamy garlic sauce with broth and cream. Return meatballs to simmer until cooked through. Finish by stirring in fresh basil and garnish with toasted almonds.
Frequently Asked Questions
Can I use ground turkey instead of chicken? Yes, ground turkey is an excellent substitute. Opt for a mix of light and dark meat for the best moisture and flavor.
How can I make this recipe gluten-free? Use certified gluten-free breadcrumbs or rolled oats pulsed into a coarse meal. Ensure your chicken broth is also gluten-free.
Can I prepare the meatballs ahead of time? Absolutely. You can form the raw meatballs and store them covered in the refrigerator for up to 24 hours before cooking. This can enhance flavor.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet with a splash of broth or cream to revive the sauce.
What can I use if I don’t have fresh basil? For the sauce, fresh basil is ideal. In a pinch, stir in 2-3 tablespoons of high-quality pesto at the end instead of chopped fresh basil.
Common Mistakes to Avoid
- Overmixing the Meat: This compacts the proteins, leading to tough, dense meatballs. Mix just until ingredients are combined.
- Crowding the Skillet: Searing meatballs too close together steams them instead of creating a flavorful crust. Cook in batches if necessary.
- Boiling the Sauce: After adding the cream, maintain a gentle simmer. A rolling boil can cause the sauce to separate or become greasy.
- Overcooking the Basil: Add the fresh basil off the heat. Cooking it too long will turn it black and bitter.
Conclusion
This recipe for Creamy Basil Chicken Meatballs delivers restaurant-quality flavor in just 30 minutes. The combination of tender, cheesy meatballs with a vibrant, garlicky basil cream sauce is both comforting and elegant. By following the detailed steps and avoiding common pitfalls, you can create a foolproof, impressive meal that’s sure to become a regular in your dinner rotation. Don’t forget the final garnish of toasted almonds for a delightful crunch.
