Chicken and Ricotta Meatballs Recipe

Introduction

These Chicken and Ricotta Meatballs are tender, flavorful, and easy to make, perfect for a weeknight dinner or a crowd-pleasing appetizer. The combination of ground chicken and creamy ricotta keeps the meatballs moist while fresh herbs and Parmesan add delicious depth. Serve them with marinara sauce or your favorite sides for a satisfying meal.

Ingredients

• 1 lb ground chicken
• 1/2 cup whole milk ricotta cheese
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1 tablespoon olive oil (for baking or frying)
• Marinara sauce for serving (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Step 2: In a large bowl, combine ground chicken, ricotta, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, black pepper, and onion powder. Mix gently with your hands or a spoon until just combined to keep the meatballs tender.
3. Step 3: Using a tablespoon or small scoop, shape the mixture into 1.5-inch meatballs and arrange them evenly spaced on the prepared baking sheet.
4. Step 4: Lightly brush or spray the tops of the meatballs with olive oil to help them brown and remain moist during baking.
5. Step 5: Bake the meatballs in the preheated oven for 20–25 minutes, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C) to ensure safety.
6. Step 6: For extra flavor and moisture, transfer the cooked meatballs to a skillet with warm marinara sauce and simmer for 5–10 minutes before serving (optional).
7. Step 7: Serve these meatballs hot with pasta, inside sandwiches, or as an appetizer paired with your favorite sides.

Tips & Variations

• For a gluten-free version, substitute breadcrumbs with gluten-free crumbs or crushed nuts.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Fresh basil can be used alongside or instead of parsley for a different herb flavor.
• To ensure even cooking, avoid over-mixing the meatball mixture.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with marinara sauce or in the microwave until warmed through. You can also freeze cooked meatballs for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works well as a substitute and provides a similar texture and flavor. Just be sure to check the internal temperature reaches 165°F (74°C).

How do I prevent the meatballs from drying out?

Using ricotta cheese and not over-mixing the ingredients helps keep the meatballs moist. Brushing with olive oil before baking also promotes moisture and browning. Simmering in marinara sauce after baking adds extra juiciness.

Chicken and Ricotta Meatballs Recipe

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★★★★★

4.5 from 140 reviews

• Author: Harper
• Total Time: 40 minutes
• Yield: 20 meatballs 1x

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Description

These Chicken and Ricotta Meatballs are a tender and flavorful twist on traditional meatballs, combining lean ground chicken with creamy ricotta cheese and Parmesan for a moist and delicious texture. Baked to golden perfection and optionally simmered in marinara sauce, they’re perfect served with pasta, in sandwiches, or as a savory appetizer.

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Ingredients

Scale 1x2x3x

Meatballs

• 1 lb ground chicken
• 1/2 cup whole milk ricotta cheese
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1 tablespoon olive oil (for baking or frying)

Optional

• Marinara sauce for serving

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Mix Ingredients: In a large bowl, combine ground chicken, ricotta, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, black pepper, and onion powder. Mix gently with your hands or a spoon until just combined to keep the meatballs tender.
3. Form Meatballs: Using a tablespoon or small scoop, shape the mixture into 1.5-inch meatballs and arrange them evenly spaced on the prepared baking sheet.
4. Apply Olive Oil: Lightly brush or spray the tops of the meatballs with olive oil to help them brown and remain moist during baking.
5. Bake Meatballs: Bake the meatballs in the preheated oven for 20–25 minutes, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C) to ensure safety.
6. Optional Simmering: For extra flavor and moisture, transfer the cooked meatballs to a skillet with warm marinara sauce and simmer for 5–10 minutes before serving.
7. Serve: Serve these meatballs hot with pasta, inside sandwiches, or as an appetizer paired with your favorite sides.

Notes

• Ensure that the internal temperature of meatballs reaches 165°F (74°C) for safe consumption.
• Lightly mixing the ingredients helps to keep the meatballs tender and prevents them from becoming dense.
• Using olive oil for brushing helps with browning and moisture retention during baking.
• Simmering meatballs in marinara sauce is optional but adds extra flavor and moisture.
• These meatballs can be frozen before or after baking for meal prep convenience.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: Chicken meatballs, Ricotta meatballs, Baked meatballs, Italian recipe, Easy dinner, Healthy meatballs