🥖 Chicken Ricotta Meatballs with Marinara on Ciabatta

Ingredients

For the Meatballs:

• 1 lb ground chicken

• ½ cup ricotta cheese

• ½ cup grated Parmesan cheese

• 1 cup breadcrumbs (Italian-style preferred)

• 1 large egg

• 2 garlic cloves, minced

• 2 tbsp fresh parsley, chopped

• 1 tsp Italian seasoning

• ½ tsp salt

• ½ tsp black pepper

• 2 tbsp olive oil (for searing)

For the Marinara:

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1 (28 oz) can crushed tomatoes

• 1 tsp dried oregano

• 1 tsp sugar (optional, balances acidity)

• Salt & pepper, to taste

• Fresh basil, chopped (for finishing)

For Serving:

• 4 ciabatta rolls, halved and lightly toasted

• Fresh mozzarella or provolone slices (optional, for melting)

• Extra Parmesan & basil for garnish

Instructions

1. Make the Meatballs

• In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, Italian seasoning, salt, and pepper.

• Mix until just combined (don’t overwork the meat).

• Roll into golf ball-sized meatballs.

2. Cook the Meatballs

• Heat olive oil in a skillet over medium heat.

• Sear meatballs on all sides until golden brown (about 5 minutes).

• Transfer to a plate (they will finish cooking in sauce).

3. Make the Marinara

• In the same skillet, add olive oil and sauté onion until soft (5 minutes).

• Stir in garlic, cook 1 minute more.

• Add crushed tomatoes, oregano, sugar, salt, and pepper.

• Simmer for 10 minutes.

• Add meatballs back to the skillet, cover, and simmer gently for 15 minutes until cooked through.

• Stir in fresh basil.

4. Assemble the Ciabatta Sandwiches

• Place meatballs with sauce onto toasted ciabatta rolls.

• Add fresh mozzarella or provolone slices, and let melt slightly.

• Sprinkle with Parmesan and basil.

• Serve warm, with extra marinara on the side for dipping.