Baked Chicken Ricotta Meatballs Recipe: Tender and Flavorful
Baked Chicken Ricotta Meatballs are a delicious and healthy twist on classic meatballs. These tender, juicy meatballs are made with ground chicken, ricotta cheese, breadcrumbs, and seasonings, then baked to perfection. They take just 35 minutes from start to finish and pair wonderfully with pasta, salad, or a light marinara sauce.
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Step 1: Prepare the Mixture
In a large bowl, combine ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and black pepper. Mix well until fully incorporated.
For more delicious chicken recipes, check out Baked Caesar Chicken.
Step 2: Shape the Meatballs
Using your hands or a small scoop, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place them on a lined baking sheet.
Step 3: Bake the Meatballs
Preheat the oven to 400°F (200°C). Lightly drizzle olive oil over the meatballs. Bake for 20–25 minutes, or until the meatballs are golden brown and reach an internal temperature of 165°F (75°C). For extra crispiness, broil them for the last 2 minutes.
Step 4: Serve and Enjoy
Remove from the oven and let them rest for a couple of minutes. Serve warm with pasta, marinara sauce, or on their own. For an extra flavorful dish, try them with Garlic Bread.
Tips for the Best Baked Chicken Ricotta Meatballs
- Use fresh ricotta – It adds moisture and keeps the meatballs light and tender.
- Don’t overmix – Mixing too much can make the meatballs dense instead of soft and juicy.
- Chill before baking – Letting the meatballs rest in the fridge for 10 minutes helps them hold their shape.
- Pair with a great sauce – These meatballs taste amazing with marinara, Alfredo, or pesto.
Why You’ll Love This Recipe
Baked Chicken Ricotta Meatballs are packed with flavor, protein-rich, and healthier than traditional beef or pork meatballs. They’re perfect for meal prep, easy to customize, and great for serving at gatherings or as a weeknight meal.
Nutritional Information (Per Serving)
- Calories: 250
- Protein: 22g
- Carbohydrates: 10g
- Fat: 14g
- Fiber: 1g
- Sugar: 1g
Values are approximate and may vary based on ingredients used.
Make-Ahead and Storage Tips
- Make Ahead: Prepare the meatballs and store them in the fridge for up to 24 hours before baking.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or microwave for 1–2 minutes.
- Freezing: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding an extra 5 minutes to the cooking time.
Serving Suggestions
These meatballs are delicious on their own, served over pasta, or in a sandwich with melted cheese. Pair them with a fresh side salad or roasted vegetables for a balanced meal.
Conclusion
Baked Chicken Ricotta Meatballs are a fantastic alternative to traditional meatballs—light, juicy, and bursting with flavor. Whether served with pasta, sauce, or on a sandwich, this dish is sure to impress. Try this easy, delicious recipe today and enjoy a comforting, home-cooked meal!
Baked Chicken Ricotta Meatballs
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- In a large bowl, combine ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and black pepper. Mix well until fully incorporated.
- Using your hands or a small scoop, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place them on a lined baking sheet.
- Preheat the oven to 400°F (200°C). Lightly drizzle olive oil over the meatballs. Bake for 20–25 minutes, or until the meatballs are golden brown and reach an internal temperature of 165°F (75°C). For extra crispiness, broil them for the last 2 minutes.
- Remove from the oven and let them rest for a couple of minutes. Serve warm with pasta, marinara sauce, or on their own. For an extra flavorful dish, try them with Garlic Bread.
Notes
- Make Ahead: Prepare the meatballs and store them in the fridge for up to 24 hours before baking.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or microwave for 1–2 minutes.
- Freezing: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding an extra 5 minutes to the cooking time.
