Yield: 6 servings

1 lb Ground chicken
1 tb Ketchup
2 tb Minced onion
1 ts Chopped fresh basil
2 Cloves garlic minced
1 tb Chopped fresh parsley
2 tb Ricotta cheese
1 Beaten egg
 
2 tb Grated Parmesan
2 tb Seasoned breadcrumbs
1 oz Grated Fontina cheese

Mix all ingredients and form into 24 meatballs.
Roll in an additional 1/2 cup of grated Parmesan, 1 ts ground fennel and 1/2 cup seasoned bread crumbs.
Pan-fry until browned and firm.



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