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
Units
Scale
- 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