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.
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)