Baked Chicken and Ricotta Meatballs
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.
- 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
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment or lightly grease it.
- 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.
- Form into 1½-inch meatballs and place on prepared baking sheet.
- Lightly brush or drizzle meatballs with olive oil.
- Bake for 18–22 minutes or until golden and cooked through (internal temp should reach 165°F/74°C).
- 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
