Description
Tender, juicy Baked Chicken Ricotta Meatballs made with ground chicken, creamy ricotta, Parmesan cheese, garlic, and Italian herbs. Baked until golden, these easy homemade meatballs are perfect for family dinners, pasta dishes, sandwiches, or meal prep.
Ingredients
1 pound (450g) ground chicken
¾ cup whole-milk ricotta cheese
1 large egg
½ cup Italian-style or plain breadcrumbs
¼ cup grated Parmesan cheese
2 cloves garlic, minced
¼ small onion, grated (or 2 tablespoons finely minced)
2 tablespoons fresh parsley or basil, chopped
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
Instructions
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
2. Combine the Ingredients: In a large mixing bowl, combine ground chicken, ricotta cheese, egg, breadcrumbs, Parmesan, minced garlic, grated onion, fresh herbs, salt, black pepper, and Italian seasoning.
3. Mix Gently: Stir until just combined. Avoid overmixing to keep the meatballs tender and juicy.
4. Shape the Meatballs: Using a cookie scoop or spoon, form the mixture into approximately 1½-inch meatballs. Arrange them evenly on the prepared baking sheet, leaving a little space between each.
5. Bake Until Golden: Bake for 18–22 minutes, until lightly golden and the internal temperature reaches 165°F (74°C).
6. Serve and Enjoy: Remove from the oven and serve warm with marinara sauce, over pasta, in meatball sandwiches, or alongside roasted vegetables. Garnish with fresh parsley and extra Parmesan if desired.
Notes
Ricotta Cheese: Whole-milk ricotta provides the creamiest texture and helps keep the meatballs moist.
Avoid Overmixing: Gently combine the ingredients to prevent tough or dense meatballs.
Easy Shaping: Lightly wet your hands before rolling the meatballs to prevent sticking.
Extra Flavor: Add red pepper flakes for a spicy kick or fresh basil for extra Italian flavor.
Storage: Refrigerate cooked meatballs in an airtight container for up to 3–4 days.
Freezing: Freeze cooked meatballs for up to 3 months for best quality.
Reheating: Warm in marinara sauce or a covered oven-safe dish until heated through to 165°F.
Serving Suggestion: Delicious with spaghetti, zucchini noodles, garlic bread, or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 meatballs (approximately 1/4 recipe)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 890 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 150 mg