1-Getting started with this recipe is straightforward and fun, beginning with prepping your ingredients. First, whisk 2 large eggs in a bowl to act as a binder for the mixture. In a large bowl, combine 2 pounds ground chicken thigh (or turkey or lean beef), 8 ounces whole milk ricotta cheese (excess liquid drained), ½ cup panko breadcrumbs, the whisked eggs, ¼ cup freshly grated Parmesan cheese, ½ cup chopped fresh basil leaves (or 2 teaspoons dried basil or chopped fresh parsley), 2 teaspoons grated or finely chopped garlic, ¼ teaspoon cayenne pepper or crushed red pepper, and kosher salt and fresh ground black pepper to taste; mix well until just combined.

2-Next, shape the mixture into approximately 2-ounce meatballs using damp hands or an oiled cookie scoop to keep things neat and prevent sticking. For baking, preheat the oven to 450 degrees Fahrenheit, line a baking sheet with parchment paper, arrange the meatballs on it, drizzle with extra virgin olive oil, and bake for 20 minutes, turning halfway, until golden and cooked through to an internal temperature of 160-165°F.

3-If you prefer pan-frying, heat 2 tablespoons extra virgin olive oil in a skillet over medium-high heat, add the meatballs, and cook for 3-5 minutes until golden; turn and cook until firm and done, optionally covering and lowering the heat to finish with steam. For serving, cook or bake the meatballs halfway, then simmer in sauce for 10 minutes, and enjoy with toothpicks or alongside pasta sauce.