• Prepare the Meatball Mixture
• Preheat oven to 400°F and line a baking sheet with parchment paper or use an oven safe pan.
• In a large bowl, combine ground chicken, ricotta, panko, pesto, parmigiano reggiano, Italian seasoning, salt, pepper, and red pepper flakes.
  1.5 lbs ground chicken, 1 cup ricotta, ½ cup panko breadcrumbs, ½ cup grated Parmigiano Reggiano, 1 teaspoon Italian seasoning, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes, 2 tablespoon pesto
• Mix gently with your hands until just combined — overmixing can make the meatballs dense.

Shape and Bake

• Form the mixture into evenly sized meatballs (about 1½ tablespoons each) and place in a pan.
• Drizzle lightly with olive oil.
  1 tablespoon olive oil
• Bake for 25 minutes, or until the internal temperature reaches 165°F and the tops are lightly golden.

Finish with Sauce

• Spoon your favorite tomato sauce over the baked meatballs.
  24 oz Marinara Sauce
• Return to the oven for 5 additional minutes to heat through.

Top and Serve

• Mix ½ cup ricotta with 1 tablespoon pesto until smooth.
  ½ cup ricotta, 1 tablespoon pesto
• Add dollops of the pesto-ricotta mixture over the meatballs.
• Finish with fresh basil and serve warm.
  Fresh basil