Baked Chicken Ricotta Meatballs

Here is a simple, tasty recipe you can make at home.

introduction

This recipe makes moist, tender meatballs that cook fast in the oven. They work great with pasta, in subs, or as a snack. For another easy baked chicken idea, try the baked boneless skinless chicken thighs recipe which uses simple oven methods.

why make this recipe

These meatballs are quick, light, and full of flavor. Ricotta keeps the chicken moist so the meatballs do not dry out. You can make them ahead and reheat, or freeze for a fast meal later.

how to make Baked Chicken Ricotta Meatballs

Ingredients :

• 1 pound (450g) ground chicken
• 3/4 cup ricotta cheese (whole milk recommended)
• 1 large egg
• 1/2 cup breadcrumbs (Italian-style or plain)
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 small onion, grated (or 2 tablespoons finely minced)
• 2 tablespoons fresh parsley or basil, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning

Directions :

1. Preheat the Oven

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat with oil spray.

2. Mix the Meatball Mixture

In a large mixing bowl, add ground chicken, ricotta cheese, egg, breadcrumbs, Parmesan, garlic, onion, herbs, salt, pepper, and Italian seasoning. Mix until just combined—do not overwork the mixture.

3. Shape the Meatballs

Use a spoon or cookie scoop to portion the mixture into 1.5-inch meatballs. Roll gently and place on the prepared baking sheet.

4. Bake

Bake in the preheated oven for 18–22 minutes, or until the meatballs are cooked through and lightly golden (internal temp should reach 165°F / 74°C).

5. Serve

Serve warm with marinara sauce, over pasta, in subs, or as a protein-rich appetizer.

how to serve Baked Chicken Ricotta Meatballs

Serve them with warm marinara and spaghetti, place in a toasted sub roll with cheese, or offer them with a simple green salad. They also work as finger food with toothpicks and dipping sauce.

how to store Baked Chicken Ricotta Meatballs

Cool completely before storing. Keep in an airtight container in the fridge for up to 3 days. Freeze on a tray until firm, then transfer to a freezer bag for up to 3 months. Reheat in the oven at 350°F (175°C) until hot, or thaw and warm in a skillet.

tips to make Baked Chicken Ricotta Meatballs

• Do not overmix the meat to keep meatballs tender.
• Use whole-milk ricotta for better moisture and flavor.
• If the mix feels too wet, add a little more breadcrumbs. If too dry, add a spoon of ricotta or a splash of milk.
• Use a thermometer to check doneness (165°F / 74°C).

variation (if any)

• Add 1/4 teaspoon red pepper flakes for heat.
• Swap parsley for chopped basil for a fresh taste.
• Replace Parmesan with Pecorino for a sharper flavor.
• Make them smaller for appetizers; reduce bake time by a few minutes.

FAQs

Q: Can I use ground turkey instead of chicken?
A: Yes. Turkey works similarly but may need a touch more fat (like extra ricotta) to stay moist.

Q: Can I pan-fry these instead of baking?
A: Yes. Cook in a skillet over medium heat, turning to brown all sides, then lower heat and cook until done.

Q: How do I prevent meatballs from sticking to the pan?
A: Use parchment paper or lightly oil the baking sheet. If pan-frying, use a non-stick skillet and a little oil.

Q: Can I make the mixture ahead of time?
A: Yes. Mix and form meatballs, then refrigerate for up to 24 hours before baking, or freeze unbaked for longer storage.

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