Mix the ground chicken, lemon zest, oregano, and salt in a bowl. I prefer doing this with a hand mixer and use a cookie scoop to measure and form the meatballs. You can do it by hand, if you prefer.
Preheat the olive oil and butter over medium-low to medium heat in a nonstick pan. You can use cast iron, but it will smoke.
Using a cookie scoop or your hands, form the meatballs and place them carefully on the hot pan.
Cook the top and bottom for 4-5 minutes, and all sides for 1-2 minutes each. They are done when the thermometer reads 165 F when inserted into the thickest part of the meatball.
If you like them more browned, you can broil them on high for 2-3 minutes to give them a richer, more highlighted color.
When thoroughly cooked, transfer meatballs to a paper towel lined plate.
In a bowl, mix ricotta with olive oil, basil, and pepper. Season with salt, if desired.
Using a spoon or a spatula, lightly spread the ricotta mixture on a plate. Add the meatballs.
Serve and enjoy!