Perfect Baked Chicken Ricotta Meatballs
These baked chicken ricotta meatballs are a healthier and delicious take on a classic. They are tender, juicy, and bursting with flavor, yet surprisingly easy to make. Enjoy them in marinara sauce, as appetizers, or in grain bowls.
Equipment
- Large bowl
- Measuring cups and spoons
- Baking Sheet
- Parchment paper
- Spoon or ice cream scoop
- Oven
- Stovetop (optional, for sauce)
- Saucepan (optional, for sauce)
Ingredients
- 1 pound ground chicken
- 1 cup ricotta cheese whole milk or part-skim
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs Italian seasoned preferred
- ¼ cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Marinara sauce optional
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, gently combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, parsley, minced garlic, egg, Italian seasoning, salt, and pepper. Be careful not to overmix.
- Using a spoon or small ice cream scoop, form the mixture into meatballs about 1-1.5 inches in diameter.
- Place the meatballs onto the prepared baking sheet, leaving a little space between each.
- Bake for 20-25 minutes, or until the meatballs are cooked through and lightly browned. Ensure the internal temperature reaches 165°F (74°C).
- While the meatballs are baking, prepare your sauce of choice. Warm it gently on the stovetop (optional).
- Once the meatballs are cooked, you can either toss them directly into the sauce or serve the sauce on the side.
Notes
To prevent dry meatballs, avoid overmixing the ingredients and use good quality ground chicken. Ricotta cheese adds moisture and keeps the meatballs tender. Cooked meatballs can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Thaw frozen meatballs in the refrigerator overnight before reheating. Spice it up with a pinch of red pepper flakes or smoked paprika. Experiment with fresh herbs like basil, oregano, or thyme. Try different cheeses like Pecorino Romano or Asiago.