Albóndigas de pollo y requesón

Ingredientes

• 2 Tablespoons olive oil (extra virgin)
• 1 pound ground chicken
• 1/2 cup bread crumbs (or panko)
• 1 egg (lightly beaten)
• 1/2 cup ricotta cheese
• 1/4 cup parmesan cheese (grated)
• 1 clove garlic (minced or grated)
• 1 Tablespoon fresh parsley (or 1 teaspoon dried parsley)
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparación

1. 1

   In a large bowl, combine 1 pound ground chicken, 1/2 cup bread crumbs, 1 egg, ½ cup ricotta cheese, ¼ cup parmesan cheese, 1 clove garlic, 1 Tablespoon fresh parsley, 1/2 teaspoon Italian seasoning, 1/2 teaspoon onion powder, ½ teaspoon salt and 1/4 teaspoon pepper.

2. 2

   Shape mixture into tablespoon sized balls (you should have about 25).

3. 3

   --- To Fry ---

4. 4

   Heat the 2 Tablespoons olive oil in a large skillet over medium-high heat. Add the meatballs and cook on all sides until browned and cooked through (165-degrees on an instant read meat thermometer).

5. 5

   --- To Bake ---

6. 6

   Preheat your oven to 450 degrees. Line a baking sheet with parchment paper or tin foil. Arrange the meatballs on the sheet and drizzle with 1 TBSP olive oil. Bake for 15-20 minutes, flipping over halfway through, until the meatballs are cooked through (165-degrees on an instant read meat thermometer).