Description
Moist and tender meatballs made with ground chicken and ricotta, perfect for pasta, subs, or as a snack.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat with oil spray.
- 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.
- Use a spoon or cookie scoop to portion the mixture into 1.5-inch meatballs. Roll gently and place on the prepared baking sheet.
- 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).
- Serve warm with marinara sauce, over pasta, in subs, or as a protein-rich appetizer.
Notes
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.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg