Baked Chicken and Ricotta Meatballs

Why You’ll Love This Recipe

These meatballs are soft, moist, and bursting with flavor, with none of the dryness that can sometimes plague ground chicken recipes. The ricotta adds richness and a melt-in-your-mouth texture, while baking them keeps the prep clean and simple. They’re freezer-friendly, family-approved, and pair beautifully with your favorite sauces and sides.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground chicken
• Ricotta cheese (whole milk or part-skim)
• Egg
• Garlic, minced
• Onion, finely grated or chopped
• Grated Parmesan cheese
• Italian breadcrumbs
• Fresh parsley or basil, chopped
• Salt and black pepper
• Optional: red pepper flakes for heat
• Olive oil (for brushing or drizzling)

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine ground chicken, ricotta cheese, egg, garlic, onion, Parmesan, breadcrumbs, herbs, salt, pepper, and red pepper flakes (if using). Mix gently until just combined—do not overmix.
3. Use a spoon or scoop to form meatballs about 1½ inches in diameter. Place them on the prepared baking sheet.
4. Lightly brush or drizzle the tops of the meatballs with olive oil to help with browning.
5. Bake for 18–22 minutes, or until the meatballs are golden and cooked through (internal temperature should reach 165°F/74°C).
6. Serve warm with your favorite sauce, pasta, or side dish.

Servings and timing

This recipe makes about 20 meatballs (serves 4–6 people).
Prep time: 15 minutes
Cook time: 20 minutes
Total time: about 35 minutes

Variations

• Spicy Version: Add more red pepper flakes or a dash of hot sauce.
• Herbaceous: Use fresh thyme, oregano, or rosemary for added aroma.
• Cheese-Stuffed: Place a small cube of mozzarella in the center of each meatball before baking.
• Sauce Pairings: Serve with marinara, pesto, creamy Alfredo, or lemon butter sauce.
• Gluten-Free: Use gluten-free breadcrumbs or almond flour as a substitute.

Storage/Reheating

Store cooked meatballs in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F (175°C) for 10 minutes, or microwave in 30-second intervals until heated through.
Freeze cooked or uncooked meatballs for up to 2 months. Thaw in the fridge overnight before reheating or baking.

FAQs

Why use ricotta in meatballs?

Ricotta keeps the meatballs moist, tender, and light by adding fat and creaminess without weighing them down.

Can I use ground turkey instead of chicken?

Yes, ground turkey works well as a substitute—just be sure not to overcook as it can dry out easily.

Do I need to pan-fry them before baking?

No, these meatballs are baked entirely in the oven—no frying needed.

Can I make the mixture ahead of time?

Yes, you can prepare the meatball mixture a day in advance and refrigerate it until ready to bake.

What can I serve these with?

Pasta, grain bowls, garlic bread, salad, or even inside a sub roll for a meatball sandwich.

Can I cook them in sauce instead?

Yes, brown them in the oven first, then simmer in sauce for added flavor and tenderness.

Are these good for meal prep?

Absolutely. They store and reheat well, making them perfect for batch cooking.

How do I know when they’re fully cooked?

They should be golden on the outside and reach an internal temperature of 165°F (74°C).

What can I use instead of breadcrumbs?

Try oats, crushed crackers, or almond flour for different textures or dietary needs.

Are these kid-friendly?

Yes! These meatballs are mild in flavor, easy to chew, and great for the whole family.

Conclusion

Baked Chicken and Ricotta Meatballs are a lighter, juicier take on classic meatballs, perfect for pasta nights, meal prep, or entertaining. With simple ingredients and no-fuss baking, they’re a delicious and wholesome addition to your weekly recipe rotation. Creamy, flavorful, and endlessly versatile—this is one recipe you’ll make again and again.

Baked Chicken and Ricotta Meatballs

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These Baked Chicken and Ricotta Meatballs are tender, juicy, and packed with flavor thanks to the addition of creamy ricotta cheese. Oven-baked for ease and a healthier spin, they’re perfect for pasta, grain bowls, or as a party appetizer.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 20 meatballs (4–6 servings)
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

• 1 lb ground chicken
• 1/2 cup ricotta cheese (whole milk or part-skim)
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup onion, finely grated or minced
• 1/4 cup grated Parmesan cheese
• 1/2 cup Italian-style breadcrumbs
• 2 tbsp fresh parsley or basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• Olive oil, for brushing

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment or lightly grease it.
2. In a large bowl, mix together ground chicken, ricotta, egg, garlic, onion, Parmesan, breadcrumbs, herbs, salt, pepper, and red pepper flakes if using. Mix gently—do not overwork.
3. Form into 1½-inch meatballs and place on prepared baking sheet.
4. Lightly brush or drizzle meatballs with olive oil.
5. Bake for 18–22 minutes or until golden and cooked through (internal temp should reach 165°F/74°C).
6. Serve warm with your favorite sauce or side.

Notes

• For gluten-free meatballs, use gluten-free breadcrumbs or almond flour.
• To add moisture, avoid overmixing and be sure to use ricotta that’s not too watery.
• To freeze: place cooked or uncooked meatballs on a tray, freeze until solid, then store in an airtight bag for up to 2 months.

Nutrition

• Serving Size: 4 meatballs
• Calories: 230
• Sugar: 1g
• Sodium: 420mg
• Fat: 13g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 0.5g
• Protein: 21g
• Cholesterol: 85mg