Preheat your oven to 400 degrees F. In a medium bowl, combine the chicken, egg, breadcrumbs, pesto, parmesan cheese, salt and black pepper. Fold the ingredients together with a wooden spoon until the ingredients are evenly dispersed. If the mixture is too wet to form meatballs, add more breadcrumbs until the mixture holds together. Form the mixture into 2 tablespoon-sized balls and set them on a large plate or baking sheet that has been lined with parchment paper.

Add the olive oil to a large oven-safe skillet set over medium-high heat. Add the meatballs, and sear on all sides until brown, about 5 minutes total. Cover the pan with a lid of foil and place it directly in the oven. Bake the meatballs for 18-20 minutes or until cooked through. Remove from heat and set aside to keep warm.

While the meatballs are baking, prepare your whipped ricotta. In the bowl of your stand mixer with whisk attachment fixed, add the ricotta cheese and milk. Mix on medium speed for about 3 minutes. Remove the bowl from the stand mixer and season to taste with salt and black pepper. Fold in the lemon zest. Set aside.

Serve the pesto chicken meatballs with the whipped ricotta. Garnish with fresh parsley leaves and enjoy!