Chicken Meatballs with Three Cheeses

    30 minutes

    A mixture of ricotta, mozzarella and parmesan cheeses lift these chicken meatballs out of the ordinary. They can be served as hors d'oeuvres or added to a sauce.

    27 people made this

    Serves: 6 

    • 750g chicken mince
    • 2 tablespoons minced onion
    • 2 teaspoons ground cloves
    • 1/4 cup (30g) ricotta cheese
    • 1/4 cup (30g) grated mozzarella cheese
    • 1/2 cup (60g) freshly grated parmesan cheese
    • 3 tablespoons tomato sauce
    • 1 tablespoon fresh basil, chopped
    • 2 teaspoons dried parsley
    • 2 eggs, beaten
    • breadcrumbs for rolling the meatballs in

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large bowl combine the chicken, onion, cloves, ricotta cheese, mozzarella cheese, parmesan cheese, tomato sauce, basil, parsley and eggs. Mix well and form about 30 meatballs out of the mixture.
    2. Roll balls in extra parmesan cheese and breadcrumbs. Heat oil in a large frypan over medium high heat and fry meatballs until golden brown, 15 to 20 minutes.

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    Reviews in English (15)


    I left out the ricotta (forgot to buy) and the cloves. I did notice that the 2 eggs seemed to make the mixture very "wet" so I added some bread crumbs to make it easier to handle. I also didn't have crackers on hand so I crushed some corn flakes. I'm not a fan of hot oil but it was easy to make and my husband and I both loved them. I made a honey mustard dipping sauce for them as well. I would probably make this again but might try baking them instead of frying.  -  03 Oct 2001  (Review from Allrecipes USA and Canada)


    I actually baked these instead of frying them. I also added a little minced garlic. Family loved it!  -  29 Jan 2007  (Review from Allrecipes USA and Canada)


    I grilled this in patties on foil. It stuck to the foil and the only discernable flavor was of cloves of which I only used half the amount. Ground chicken needs to be used for an amorphous protein source in a hearty sauce, where its lack of fat is an advantage. Sorry.  -  08 Apr 2002  (Review from Allrecipes USA and Canada)