Preparation Steps

• In a large bowl, combine ground chicken, ricotta cheese, breadcrumbs, beaten egg, chopped parsley, lemon zest, garlic powder, salt, and pepper. Mix gently until just combined. Do not overmix.
• Roll the mixture into meatballs, about 1.5 inches in diameter. You should get around 16-20 meatballs.
• Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes.
• Remove the meatballs from the skillet and set aside. Add minced garlic to the same skillet and sauté for 1 minute until fragrant.
• Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
• Return the meatballs to the skillet. Stir in the heavy cream, lemon juice, and red pepper flakes (if using).
• Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
• Stir in the grated Parmesan cheese just before serving. Garnish with fresh parsley, if desired.