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Kale And Ricotta Chicken Meatballs

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Kale And Ricotta Chicken Meatballs

This kale and ricotta poultry dish is by far the tastiest recipe for baked chicken meatballs ever! The flavor combinations are delicious and creative. Keep scrolling to check out this recipe for chicken meatballs. 

Baked chicken meatballs made with ground poultry, kale, and ricotta cheese create a cheesy savory flavor. This dish tastes delicious with pasta, steamed vegetables, or even alone. Additionally this easy poultry meal is whole 30, paleo, and keto.

You will love the salty savory combinations of ricotta cheese, kale, and ground poultry. Furthermore this recipe for chicken meatballs is so simple to create. You only need some easy ingredients and seasonings. 

All you need to create easy keto baked chicken meatballs include 1 lbs ground chicken meat, 1/4 cup orange juice, and 2 tbsp seasoned salt. You will also need 1/2 tbsp garlic powder, 1 tbsp ground mustard, and 2 cups chopped kale. Lastly, don’t forget the 1/2 cup finely chopped white onions, 3/4 cup crumbled Ricotta, and 1 large egg. 

This recipe for chicken meatballs is super easy to make. First, in a large mixing bowl combine the chicken, egg, onions, orange juice, and seasoning. Then, use your hands or a potato masher to mix and fold all the ingredients until they are thoroughly combined. 

You can then allow the ground chicken meat to marinate for 30 minutes or more

Chicken Meat Balls

In the meantime, chop the kale up into small pieces. Make sure to remove all the tiny stems because they can poke out of the baked chicken meatballs. Then add the chopped kale and ricotta cheese into the seasoned chicken mixture and mix/fold/mash until they are also thoroughly combined throughout the meat.

Manually mold the meat into 24 meatballs (make them as close to equally sized as possible). Spray a sheet pan or large baking pan with non stick cooking spray. Preheat to the oven to 350F. Bake recipe for chicken meatballs for approximately 20 minutes. 

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Kale And Ricotta Chicken Meatballs

This delicious poultry dish is keto, paleo, whole 30 and oven baked.
Course Appetizer, Main Course
Cuisine American
Keyword chicken, easy recipe, gluten free, keto, meat, oven baked, paleo
Prep Time 12 minutes
Cook Time 28 minutes
Resting time 10 minutes
Total Time 50 minutes
Servings 24 Meatballs
Calories 75kcal
Author Anyreasonlife
Cost $7

Equipment

  • sheet pan or baking pan
  • large mixing bowl

Ingredients

  • 1 pound ground chicken meat
  • 1/4 Cup Orange juice
  • 2 Tbsp Seasoning salt
  • 1/2 Tbsp garlic powder
  • 1 Tbsp Mustard powder
  • 2 Cups Chopped kale
  • 1/2 Cup Finely chopped white onion
  • 3/4 Cup Crumbled ricotta
  • 1 large Egg

Instructions

  • In a large mixing bowl combine the chicken, egg, onions, orange juice, and seasoning
  • Use your hands or a potato masher to mix and fold all the ingredients until they are thoroughly combined 
  • *Optional* allow the chicken meat to marinate for 30 minutes or more 
  • In the meantime, chop the kale up into small pieces. Make sure to remove all the tiny stems because they can poke out of the meatballs
  • Then add the chopped kale and ricotta cheese into the seasoned chicken mixture and mix/fold/mash until they are also thoroughly combined throughout the meat
  • Manually mold the meat into 24 meatballs (make them as close to equally sized as possible) 
  • Spray a sheet pan or large baking pan with non stick cooking spray
  • Preheat to the oven to 350F 
  • Bake for approximately 20 minutes 

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