Chicken, Lemon & Ricotta Meatballs with Linguine Recipe

In a large bowl, combine ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, lemon zest, minced garlic, chopped parsley, salt, and black pepper. Mix well until ingredients are evenly distributed.

Shape the mixture into meatballs, about 1.5 inches in diameter.

Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for about 10 minutes, turning occasionally, until they are browned and cooked through. Remove from skillet and set aside.

Meanwhile, cook linguine according to package instructions until al dente. Drain and set aside.

In the same skillet, add the cooked linguine and toss with the remaining olive oil and any juices from the meatballs.

Serve the linguine topped with the chicken meatballs. Garnish with fresh basil.