Pro tip: cook a small quantity, about 1 tbsp, of the chicken mixture in a small pan to verify the seasoning. Then adjust the seasoning of the mixure, as needed, before shaping the meatballs.
Freeze the raw meatballs for 3 hours or until hardened. Transfer them to an airtight container. They will keep in the freezer for 3 months. You can cook them from frozen on a baking sheet in an oven preheated to 400°F (200°C) for 30 minutes.
This recipe is featured in our Chicken and Ricotta Meatball Subs with Crunchy Salad and Pasta with Chicken-Ricotta Meatballs, Zucchini and Pesto.
