These Baked Chicken Ricotta Meatballs are the perfect combination of tender chicken, creamy ricotta, and savory spices. They’re baked to golden perfection, making them a healthier and easier alternative to traditional meatballs. Whether served on their own with a dipping sauce, on top of pasta, or in a sub sandwich, these meatballs are sure to become a favorite in your household. They’re flavorful, juicy, and full of Italian-inspired goodness!
Why You’ll Love This Recipe?
These Baked Chicken Ricotta Meatballs are everything you love about meatballs, but with a lighter twist. The ricotta cheese adds moisture and a creamy texture, making the chicken meatballs super tender. The combination of fresh herbs and seasonings gives them a delicious Italian flavor, while the baking process ensures they’re healthier and easier to prepare than frying. They’re a great option for a weeknight dinner, meal prep, or even as a party appetizer!
Ingredients (partial list – full list below)
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tsp garlic powder
The full list of ingredients is provided below in the recipe card.
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, egg, garlic powder, dried oregano, salt, and pepper. Mix until well combined.
- Use your hands to form the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until the meatballs are golden brown and cooked through. You can check the internal temperature with a meat thermometer—it should reach 165°F (74°C).
- Serve immediately with your favorite dipping sauce, pasta, or on a sub roll for a delicious meatball sandwich.
Expert Tips and Tricks
- If the mixture is too sticky to form into meatballs, you can lightly wet your hands with water to make it easier to shape them.
- For extra flavor, you can add fresh herbs like basil, parsley, or thyme to the mixture.
- If you like a bit of heat, try adding a pinch of red pepper flakes to the meatball mixture.
Recipe Variations and Possible Substitutions
- You can swap the ground chicken for ground turkey if you prefer.
- For a gluten-free option, use gluten-free breadcrumbs in place of regular breadcrumbs.
- If you want to make these meatballs dairy-free, use a dairy-free ricotta cheese alternative.
Serving and Pairing Suggestions
These meatballs are delicious served over spaghetti, mixed into a salad, or stuffed in a sub roll with marinara sauce and melted mozzarella for a hearty meatball sandwich. For a lighter meal, serve them alongside roasted vegetables or a simple green salad. Pair with a glass of red wine, like a Chianti or Merlot, to complement the Italian flavors.
Storage and Reheating Tips
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the meatballs in a skillet over medium heat, turning occasionally, or microwave them for 1-2 minutes.
- These meatballs freeze well! Store them in a freezer-safe container or bag for up to 3 months. Reheat by baking from frozen at 350°F (175°C) for about 15-20 minutes.
4 FAQs
1. Can I fry these meatballs instead of baking them?
Yes, you can fry the meatballs in a skillet with a bit of olive oil, turning them until they’re golden brown and cooked through. Baking them is a healthier option, though!
2. Can I make these meatballs ahead of time?
Definitely! You can prepare the meatballs and refrigerate them for up to 24 hours before baking. They also freeze well, so you can make them in advance and bake later.
3. Can I use a different type of cheese?
Yes, you can use mozzarella for a stringy, cheesy interior, or even swap the ricotta for cottage cheese if you prefer a different flavor.
4. How do I know when the meatballs are fully cooked?
The best way to check is by using a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, you can cut one open to ensure it’s no longer pink inside.
Conclusion
These Baked Chicken Ricotta Meatballs are a delicious, lighter take on a classic favorite. They’re moist, flavorful, and perfect for any meal, from a quick weeknight dinner to a weekend gathering. The combination of chicken and ricotta ensures each bite is tender and full of flavor, while the simple baking method makes them easy to prepare. Whether you serve them over pasta, in a sandwich, or as a snack, these meatballs are sure to be a hit!
Print
Baked Chicken Ricotta Meatballs
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Description
Baked Chicken Ricotta Meatballs are a delightful twist on traditional meatballs, combining lean ground chicken with creamy ricotta cheese for a tender and flavorful bite. Baking them instead of frying offers a healthier option without compromising taste.
Ingredients
- For the Meatballs:
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- For the Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can (14.5 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prepare the Meatballs:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, parsley, oregano, salt, pepper, and red pepper flakes. Mix until just combined; avoid overmixing to keep the meatballs tender.
- Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the meatballs are cooked through and lightly browned.
- Prepare the Sauce:
- While the meatballs are baking, heat olive oil in a saucepan over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the crushed tomatoes, basil, oregano, salt, pepper, and red pepper flakes. Stir to combine and bring to a simmer. Let the sauce cook for 10-15 minutes, stirring occasionally.
- Combine and Serve:
- Once the meatballs are done, transfer them to the saucepan with the marinara sauce. Simmer for an additional 10 minutes to allow the flavors to meld.
- Serve the meatballs over pasta, rice, or enjoy them on their own. Garnish with additional fresh parsley and Parmesan cheese if desired.
Notes
- For a lighter version, you can substitute ground turkey for the chicken.
- To make the meatballs ahead of time, prepare them and freeze before baking. When ready to cook, bake from frozen, adding a few extra minutes to the cooking time.
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: Approximately 350 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Protein: 35g
- Cholesterol: 85mg