Baked Chicken Ricotta Meatballs
A delicious and comforting dish that combines tender ground chicken with creamy ricotta cheese. Perfect for dinner or as a snack.
Ingredients
Meatball Mixture
- 1 pound ground chicken
- 3/4 cup ricotta cheese (whole milk recommended) Use high-quality ricotta for best results.
- 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
Preparation
- 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 temperature should reach 165°F / 74°C).
- Serve warm with marinara sauce, over pasta, in subs, or as a protein-rich appetizer.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. Reheat in oven or microwave.