These recipes are inspired by the Kitchen of my sister Joyce. Her house always smells delicious and you also get nutritious when you enter her home! These are a base for wonderful Chicken/Ricotta Meatballs. Use these in a light chicken broth for soup, We use a slightly adapted recipe for appetizers.
From the Kitchen of Terri Bergman
Joyce’s Mini Chicken /Ricotta Meatballs
MAKES: 32 MINIS
1lb of ground chicken
1/3 cup of ricotta (whole milk)
1 cup of bread crumbs
¼ cup of hard cheese shredded
Three tablespoons of fresh parsley or spinach
1 tsp of Amazing Heat
Mix lightly and form into 1” mini meatballs. Can be baked for 10 min at 350 or poached in Chicken Stock (delicate and delicious).
Here is our take on these same meatballs as a spicy appetizer!
The Amazing Minis’…Chicken, Ricotta, Herbes
accented with a tangy dipping sauce!
Roll into minis, bake in over 10 minutes, serve warm with *Raspberry dipping sauce.Use 1 small jar of raspberry preservatives, warm and remove seeds, add ¼ cup of your favorite vinegar and ½ tsp hot pepper flakes – add squeeze of lemon and serve. (Spicy and fun!)