3 lb. ground chicken

1 c. ricotta cheese

1 Tbsp. sweet pickle relish

1 tsp. salt

1/2 tsp. pepper

1/4 c. panko bread crumbs

1 tsp. ranch seasoning

1 Tbsp. pesto

Combine all ingredients except ground chicken.  Mix with meat.  Make small meatballs using small scoop.  Place in 13 x 9 baking dish.  Drizzle a little chili oil over each.

Bake  350 F for 30 minutes.

Refrigerate or freeze until ready for use.

Heat/brown in a large skillet with chopped yellow peppers.  Pour two pouches of Hak’s Thai Green Curry over meatballs and simmer until slightly thickened.