Baked Chicken and Ricotta Meatballs with Broccolini Recipe

Step 1

Preheat the oven to 425°F with a rack in the middle of the oven.

Step 2

On a baking tray (sheet pan), toss the broccolini and lemon slices with 3 tablespoons of the olive oil, salt, pepper and red pepper flakes. Spread evenly on the baking tray and set aside while you make the meatballs.

Step 3

Beat the egg in a mixing bowl, then add garlic and ricotta with 1 teaspoon of salt, parsley, pepper, the rest of the oil, breadcrumbs and meat, and use your hands to gently combine it (too much mushing will make them tough and dry). You should still see pieces of the meat through the seasonings. Lightly wet your hands with water or oil and roll the meat into twenty loose — not tightly packed — rounds, slightly smaller than golf balls, using a gentle rolling motion between your hands (the water is important otherwise they will stick to your hands). Set on large pieces of baking parchment on the counter to make for an easier cleanup.

Step 4

Nestle the meatballs in between the broccolini and lemon. Bake until the meatballs are browned and cooked through and the broccolini is crispy, about 15–20 minutes, shaking the baking tray to move the meatballs and turning the tray around halfway to ensure even cooking. Use this time to clean up and set the table. Have a glass of wine if this stressed you out in any way at all.

Step 5

Remove from the oven, squeeze lemon juice on top, divide between plates, making sure to eat the lemon rinds too, and finish with grated Parmesan, if using.