Put the ground chicken, ricotta, panko, eggs, Parmesan, basil, garlic, cayenne, 2 teaspoons salt and black pepper in a large bowl and mix well. Form the mixture into approximately 2-ounce meatballs using damp hands or an oiled cookie scoop.

Baked meatballs: Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Arrange the meatballs on the sheet and drizzle them with olive oil. Bake for 20 minutes, turning them over halfway through, until golden brown all over and cooked through (160-165°F on a meat thermometer).

Pan-fried meatballs: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the meatballs to the pan and cook for 3-5 minutes, or until golden brown on one side. Turn them over and continue cooking until they feel firm to the touch and are cooked through. Cover the pan after flipping for juicier meatballs, and lower the heat to medium to finish cooking.

Serve with marinara or your favorite pasta sauce, cooking them in the sauce for about 10 minutes if desired.