Description
These Baked Chicken Ricotta Meatballs are juicy, tender, and full of flavor thanks to creamy ricotta cheese, fresh herbs, and Parmesan. Baked to golden perfection, they’re perfect as a main dish, appetizer, or served over pasta with a rich, optional cream sauce.
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)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, mix the ground chicken, ricotta, egg, garlic, Parmesan, breadcrumbs, parsley, salt, and pepper.
3. Gently combine until just mixed; avoid overworking the mixture.
4. Use your hands or a scoop to shape into 1.5-inch meatballs. Place on the prepared baking sheet.
5. Brush the tops with olive oil.
6. Bake for 22–25 minutes or until golden and internal temperature reaches 165°F (74°C).
7. Optional: Broil for 2 more minutes for extra browning.
8. (Optional Sauce) In a skillet, melt butter, add garlic, cream, Parmesan, and herbs. Simmer and drizzle over meatballs.
Notes
Drain ricotta well to prevent soggy meatballs.
Don’t overmix—light hands make tender bites.
If freezing, freeze raw or baked meatballs flat before transferring to a container.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American-Italian
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 240
- Sugar: 1g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 20g
- Cholesterol: 85mg