Chicken Ricotta Meatballs - Baked

 Makes about 25

Ingredients: 

1 lb ground chicken (90-95% lean)
1 cup ricotta cheese 
1/2 cup grated parmesan cheese
1 small egg (or 1/2 large egg - beaten)
1/4 cup flat leaf parsley, finely chopped
1/2 cup raw spinach, finely chopped
1 TBS olive oil
1/4 tsp garlic powder, or one fresh clove, finely minced
salt & pepper
pinch of ground nutmeg
1 tsp grated lemon rind

Instructions: 

1. Preheat oven to 375F (190C).

2. Stir all the ingredients together in a large mixing bowl. Mixture will be soft.

3. Use a tablespoon or small ice cream scoop to make small meatballs. 

4. Place them on a greased, or parchment lined cookie/baking sheet. 

5. Bake for 15 - 17 minutes until the meatballs are a little brown, but do not overcook. 
  They will continue cooking a bit, once out of the oven. 

Notes: 

With no breadcrumbs in this recipe, the texture is very soft and great for toddlers as a snack just the way they are. 

You can add tomato sauce and serve them over pasta, or have them plain as an appetizer with toothpicks.