I like my broccoli charred and crispy, so that’s where this recipe takes you. It is important to make the meatballs uniform, round and slightly smaller than golf balls so that they cook evenly. Even if they’re not perfect, they will still taste delicious, and, as we all hopefully know, looks don’t really matter.
Prep Time: 15 minutes
Total Time: 35 minutes
Serves 2, 4 for sharing (makes 20 meatballs)
- 14 ounces broccolini, rough stems trimmed and thick pieces cut lengthwise
- 1 organic lemon, ends trimmed and thinly sliced
- 4 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 1/2 teaspoon dried red pepper flakes, or more, if desired
- 1 large egg
- 2 garlic cloves, grated or minced
- 3/4 cup (6 1/2 ounces) ricotta, drained and lightly salted
- 1/2 cup (1/2 ounce) parsley leaves and fine stems, roughly chopped
- 3/4 cup (1 ounce) panko breadcrumbs
- 1 pound ground chicken, preferably dark meat
- Juice from 1 lemon
- Grated Parmesan, for sprinkling (optional)
