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Mix together the ground chicken, bread crumbs, ricotta cheese, garlic, lemon zest, egg, fresh herbs and a big pinch of salt and pepper. Mix until just combined, then roll the mixture into 1 or 2-inch meatballs. I wet my hands and it helps roll smooth meatballs. I place all the meatballs on a plate.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the meatballs and brown on all sides - let them get golden and dark all around. You want to cook them until the internal temperature reaches 165 degrees F. You can also pop them in the oven at 350 for 10 minutes or so to finish them off.
Serve the meatballs drizzled with the green goddess dressing, with rice, couscous, quinoa or even salad.
Add all ingredients to a food processor or blender and blend until combined.