Name: Baked Chicken Ricotta Meatballs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American-Italian
Ingredients: 1 lb ground chicken; 3/4 cup ricotta cheese, well-drained; 1 large egg; 2 cloves garlic, minced; 1/3 cup grated Parmesan cheese; 1/2 cup breadcrumbs; 2 tablespoons fresh parsley, chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil (for brushing)

Juicy, tender, and loaded with creamy flavor, these Baked Chicken Ricotta Meatballs are everything you want in a comfort food with a gourmet twist. Instead of traditional beef, these meatballs feature ground chicken paired with luscious ricotta cheese for a lighter yet rich bite. They bake beautifully golden on the outside while staying incredibly moist and soft inside.

Whether you’re serving them as a party appetizer, over a swirl of pasta, or nestled into a sandwich roll, these meatballs bring a rustic elegance to the table. The ricotta not only adds moisture but also a smooth creaminess that pairs perfectly with fresh herbs and a touch of garlic. One bite and you’ll be hooked.

Can I Use Store-Bought Ricotta or Should It Be Fresh?

You can absolutely use store-bought ricotta for this recipe—it saves time and still gives amazing results. However, if you have access to fresh ricotta or want to make your own, the flavor and texture will be even more luxurious. The key is to make sure your ricotta is well-drained so your meatballs hold their shape.

Ingredients for the Baked Chicken Ricotta Meatballs

Ground Chicken: Lean and mild, this is the perfect base to let the creamy ricotta and herbs shine.

Ricotta Cheese: This soft cheese adds moisture and a velvety texture, helping create tender, rich meatballs.

Egg: Binds everything together for the perfect meatball consistency.

Garlic: Freshly minced garlic brings essential aromatics and a subtle heat.

Parmesan Cheese: Adds a salty, nutty flavor that deepens the overall richness.

Breadcrumbs: Help bind the meatballs while adding a slight texture.

Fresh Parsley: Adds a pop of color and a fresh herbal note.

Salt and Pepper: Essential for seasoning and enhancing all the other flavors.

Olive Oil (for baking): Helps the meatballs brown and develop that gorgeous golden crust.

How To Make the Baked Chicken Ricotta Meatballs

Step 1: Prepare Your Baking Sheet

Line a large baking sheet with parchment paper or lightly grease it with olive oil. Preheat your oven to 400°F (200°C) so it’s hot and ready once the meatballs are formed.

Step 2: Mix the Ingredients

In a large bowl, combine the ground chicken, ricotta cheese, beaten egg, minced garlic, grated Parmesan, breadcrumbs, chopped fresh parsley, salt, and black pepper. Use clean hands or a spatula to gently mix everything together until evenly combined. Be careful not to overwork the mixture—you want it just blended.

Step 3: Shape the Meatballs

Using a cookie scoop or your hands, shape the mixture into 1.5-inch balls and place them evenly spaced on the prepared baking sheet. You should get about 18-20 meatballs.

Step 4: Brush with Olive Oil

Lightly brush the tops of the meatballs with olive oil. This helps them brown nicely in the oven and adds a hint of richness.

Step 5: Bake to Perfection

Place the tray in the preheated oven and bake for 22-25 minutes, or until the meatballs are golden brown on top and cooked through (internal temp should be 165°F/74°C). If you’d like a bit more browning, broil them for an extra 2 minutes at the end.

Step 6: Optional Creamy Sauce

While the meatballs are baking, you can whip up a quick creamy sauce with a bit of butter, garlic, and heavy cream—plus more Parmesan and fresh herbs. Pour it over the meatballs before serving for a decadent finish.

How to Serve and Store Baked Chicken Ricotta Meatballs

These meatballs are as versatile as they are flavorful. Serve them over creamy mashed potatoes, twirl them into pasta with a drizzle of olive oil or creamy sauce, or layer them inside toasted hoagie rolls for an indulgent sandwich. They’re also fantastic as a party appetizer with toothpicks and a side of marinara.

To store leftovers, allow the meatballs to cool completely. Transfer them to an airtight container and refrigerate for up to 4 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat in the oven or on the stovetop until warmed through.

Frequently Asked Questions

Can I use ground turkey instead of chicken?

Yes! Ground turkey works beautifully as a substitute. It has a similar texture and mild flavor, making it just as delicious with the ricotta and herbs.

What type of breadcrumbs should I use?

Plain or Italian-style breadcrumbs both work well. If you want extra flavor, go for seasoned breadcrumbs, or even use panko for a bit more texture.

Do I need to drain the ricotta?

Yes, if your ricotta is very wet. Place it in a fine mesh strainer or cheesecloth for 15–20 minutes to remove excess moisture. This helps the meatballs hold their shape.

Can I make the mixture ahead of time?

Definitely. You can prepare the mixture and refrigerate it (covered) for up to 24 hours before shaping and baking.

Are these meatballs gluten-free?

They can be! Just use gluten-free breadcrumbs, and double-check that your Parmesan and ricotta are certified gluten-free.

Can I pan-fry instead of baking?

You can, though the meatballs are quite soft. If pan-frying, use medium heat and cook in batches so they don’t break apart. Baking is easier and ensures even cooking.

Want More Chicken Dinner Ideas?

If these Baked Chicken Ricotta Meatballs are your kind of comfort food, here are more savory chicken recipes you’ll want to try next:

Sweet Garlic Chicken in the Crockpot for a low-effort, high-flavor weeknight winner.
Chicken Crescent Roll Casserole that’s creamy, flaky, and packed with cozy vibes.
Texas Roadhouse Butter Chicken Skillet for buttery, skillet-seared satisfaction.
Creamy Garlic Marry Me Salmon if you want a seafood twist with similar creamy sauce vibes.
Creamy Alfredo Lasagna Soup for a spoonable comfort meal to pair with leftovers.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Follow me on Pinterest.

And when you make these, I’d love to know! Did you serve them with pasta or go bun-style with sliders? Did you try the creamy sauce drizzle?

Let’s keep sharing our spins on weeknight favorites. Leave your version in the comments below!