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Baked Chicken and Ricotta Meatballs
Ingredients
  • 14 ounces (400g) broccolini, rough stems trimmed and thick pieces cut lengthwise
  •  
  • 1 lemon, ends trimmed and thinly sliced
  • 4 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • ½ teaspoon crushed red pepper flakes, or more if desired
  •  
  • 1 large egg
  • 2 garlic cloves, grated
  • ¾ cup ricotta cheese, drained and lightly salted
  •  
  • ½ cup parsley leaves and fine stems, roughly chopped
  •  
  • ¾ cup panko breadcrumbs
  • 1 pound ground chicken, preferably dark meat
  • Juice of 1 lemon
  • Grated Parmesan, for sprinkling (optional)
Steps
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