Ingredients:

  • 1 pound lean ground chicken
  • 1/2 cup whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup panko breadcrumbs
  • 1/4 cup finely grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water or chicken broth (for pressure cooking)

Instructions:

  1. In a large mixing bowl, gently combine the ground chicken, ricotta, egg, panko breadcrumbs, grated Parmesan cheese, Italian seasoning, salt, and pepper. Mix until just combined, being careful not to overmix, which can lead to tough meatballs.
  2. Roll the mixture into approximately 12 uniform meatballs (about 1.5 inches each).
  3. Pour 1/2 cup of water or chicken broth into the bottom of the Ninja Foodi pot. Place the meatballs onto the pressure cooking rack or trivet inside the pot.
  4. Secure the pressure cooking lid. Select HIGH pressure and set the timer for 5 minutes. When cooking is complete, perform a quick pressure release immediately.
  5. Carefully remove the pressure lid. Discard any remaining liquid from the pot (if desired, for a crispier result). Keep the meatballs on the rack inside the pot.
  6. Switch to the Air Crisping lid (or use the Air Fry function). Set the temperature to 400°F (200°C) and air crisp for 7 minutes, or until the meatball exteriors are deeply golden brown and shatteringly crisp.
  7. Serve immediately.