Scrumptious Baked Chicken Ricotta Meatballs Recipe for Dinner Joy

These delectable baked chicken ricotta meatballs combine silky textures with robust Mediterranean flavors that dance across your palate.

Tender ground chicken mingles with creamy ricotta cheese, creating a light yet satisfying protein option.

Herbs and spices weave complexity into each perfectly rounded morsel.

Lean and protein-packed, these meatballs offer a healthier alternative to traditional beef versions.

Homemade comfort emerges from simple ingredients blended with care and culinary passion.

Fresh parsley and garlic provide bright, aromatic undertones that make every bite memorable.

Savor these meatballs as a delightful main course or elegant appetizer that will surely impress anyone at your table.

Baked Chicken Ricotta Meatballs That Stay Tender

• Swap traditional beef for lean ground chicken and creamy ricotta, creating a lighter yet satisfying protein option that doesn't compromise on flavor.
• Enjoy these meatballs multiple ways- over pasta, in sandwiches, or as crowd-pleasing appetizers, making them perfect for casual dinners, game nights, or meal prep.
• Bake instead of frying, reducing mess and extra oil while ensuring even cooking and a golden exterior with minimal hands-on time and easy cleanup.

Ingredients for a Lighter Take on a Classic

• Ground Chicken: Lean protein base for the meatballs, best when freshly ground and not too lean.
• Ricotta Cheese: Adds moisture and creamy texture to keep meatballs tender.

• Egg: Helps bind ingredients together and provides structure.
• Breadcrumbs: Creates structure and helps meatballs hold their shape, use plain or Italian-style.

• Parmesan Cheese: Adds rich, salty flavor and depth to the meatballs.
• Garlic: Provides aromatic and bold flavor profile.
• Italian Seasoning: Brings traditional herb blend for authentic taste.
• Parsley: Fresh herb that adds brightness and color.
• Salt, Pepper: Essential for balancing and enhancing overall flavor.

• Olive Oil Spray: Helps meatballs brown and prevent sticking.
• Marinara Sauce: Classic accompaniment for serving and adding moisture.

• Fresh Basil or Parsley: Optional finishing touch for color and fresh herb flavor.

How to Bake Meatballs with Creamy Ricotta Inside

Step 1: Warm Up The Oven

Crank the oven to 400F (200C). Grab a baking sheet and cover it with parchment paper or give it a light coating of olive oil spray.

Step 2: Create Meatball Magic

• Ground chicken
• Ricotta cheese
• Parmesan cheese
• Minced garlic
• Egg
• Italian seasoning
• Chopped parsley
• Breadcrumbs
• Salt
• Black pepper

Blend everything together gently. You want the ingredients mixed but not beaten into submission.

Step 3: Shape Those Tasty Balls

Use your hands or a small scoop to roll the mixture into cute little meatballs about 1½ inches round. Place them carefully on the prepared baking sheet.

Step 4: Bake To Perfection

Give the meatball tops a quick spritz of olive oil. Slide the sheet into the oven and bake for 20-25 minutes. They’re done when they turn golden and reach an internal temperature of 165F (74C).

Step 5: Serve With Flair

Tumble the meatballs into warm marinara sauce. Serve them over pasta, tucked into a sub sandwich, or as a crowd-pleasing appetizer with toothpicks. Sprinkle some fresh basil or parsley on top for extra pizzazz.

Cooking Tips for Moist and Flavorful Results

• Prevent Dense Meatballs: Gently mix ingredients to avoid tough, compact meatballs. Use a light touch when combining to keep the texture tender and soft.
• Boost Moisture: Add ricotta cheese to create juicy, succulent chicken meatballs that won't dry out during baking. The creamy cheese helps retain moisture and enhance flavor.
• Check Internal Temperature: Use a meat thermometer to ensure chicken reaches 165F, guaranteeing safe and perfectly cooked meatballs every time.
• Customize Seasonings: Experiment with different herbs like basil, oregano, or thyme to personalize the flavor profile and match your taste preferences.
• Make Ahead and Store: Prepare meatballs in advance and refrigerate for up to 3 days or freeze for later use. Reheat gently in marinara sauce to maintain moisture and taste.

Store and Reheat These Meatballs

• Store leftover meatballs in an airtight container within 2 hours of cooking. Properly sealed, they'll keep fresh for 3-4 days in the refrigerator.
• Pack meatballs in freezer-safe containers or ziplock bags. Remove excess air and freeze for up to 3 months. Label with the date for easy tracking.
• Warm meatballs at 350F for 10-15 minutes, ensuring they reach 165F internal temperature. Cover with foil to prevent drying out.
• Place meatballs on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until thoroughly warm. Add marinara sauce to maintain moisture.

Sauces and Sides That Pair Beautifully

• Select a light, acidic Pinot Grigio or Sauvignon Blanc to cut through the richness of the chicken and ricotta, enhancing the meatballs' delicate flavors.
• Serve warm, herb-infused focaccia bread alongside the meatballs to soak up the marinara sauce and provide a perfect textural contrast.
• Create a zesty side salad with peppery arugula, lemon vinaigrette, and shaved Parmesan to balance the meatballs' creamy and savory profile.
• Prepare creamy mashed potatoes infused with roasted garlic as a comforting side dish that complements the Italian-inspired meatball flavors.

Fresh Flavors to Mix into Ricotta Meatballs

• Gluten-Free Version: Replace breadcrumbs with gluten-free breadcrumbs or almond flour to make the recipe suitable for those with gluten sensitivities.
• Dairy-Free Alternative: Substitute ricotta with silken tofu or dairy-free cashew ricotta to accommodate lactose-intolerant individuals.
• Keto-Friendly Option: Use ground pork instead of chicken, swap breadcrumbs for crushed pork rinds, and serve with zucchini noodles to create a low-carb meal.
• Vegetarian Transformation: Replace ground chicken with plant-based ground meat alternatives like Beyond Meat or use a mixture of mashed chickpeas and mushrooms for a meat-free version.

Your Top Questions on Baked Chicken Meatballs

• Are these meatballs healthier than traditional beef meatballs?

Yes, chicken meatballs are leaner and have less saturated fat compared to beef meatballs, making them a healthier protein option.

• Can I use alternative herbs if I don't have Italian seasoning?

Absolutely! You can substitute with dried oregano, basil, or thyme to create a similar flavor profile that complements the chicken.

• Is ricotta cheese necessary for the recipe?

Ricotta helps keep the meatballs moist and tender. If unavailable, you can replace it with cottage cheese or Greek yogurt for similar texture and moisture.

• How do I prevent the meatballs from becoming dry?

Don’t overmix the ingredients, use ricotta cheese, and avoid overcooking. Bake just until the internal temperature reaches 165F to maintain juiciness.

Baked Chicken Ricotta Meatballs Recipe

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4.6 from 16 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Savory baked chicken ricotta meatballs combine Italian comfort with lean protein perfection. Creamy ricotta and herbs create irresistible Mediterranean-inspired medallions you cannot resist tasting.

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Ingredients

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Main Protein Ingredients:

• 1 pound (500 g) ground chicken
• ½ cup (125 g) ricotta cheese
• ½ cup (50 g) grated Parmesan cheese
• 1 large egg

Dry Ingredients and Seasonings:

• ½ cup (60 g) breadcrumbs (use gluten-free if needed)
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)

Additional Serving Ingredients:

• Olive oil spray (optional, for extra browning)
• Marinara sauce
• Spaghetti or your favorite pasta
• Fresh basil leaves
• Extra Parmesan cheese

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Instructions

1. Prepare the oven environment by heating to 400F (200C) and lining a baking sheet with parchment paper or applying a light olive oil spray to prevent sticking.
2. Create a comprehensive mixture in a spacious mixing bowl by combining ground chicken, ricotta, grated Parmesan, minced garlic, beaten egg, dried Italian seasoning, chopped parsley, breadcrumbs, salt, and black pepper.
3. Gently fold the ingredients together using a fork or hands, ensuring even distribution without compressing the mixture too densely, which could result in dense meatballs.
4. Utilize clean hands or a small portioning scoop to craft uniform meatballs approximately 1½ inches in diameter, carefully positioning them on the prepared baking sheet with slight separation between each.
5. Lightly mist the meatball surfaces with olive oil spray to promote golden browning and enhance exterior crispness.
6. Transfer the baking sheet to the preheated oven and cook for 20-25 minutes, monitoring until the meatballs develop a rich golden exterior and reach a safe internal temperature of 165F/74C.
7. Remove from oven and immediately immerse the cooked meatballs in warm marinara sauce, allowing them to absorb flavors and maintain moisture.
8. Serve the sauced meatballs over pasta, nestled in a sub sandwich, or arranged as an elegant appetizer, garnishing with fresh basil or parsley for a vibrant finishing touch.

Notes

• Prevent dry meatballs by using full-fat ricotta cheese, which adds moisture and ensures a tender texture.
• Chill the mixture for 15-30 minutes before forming meatballs to help them hold their shape better during baking.
• For gluten-free option, swap breadcrumbs with almond flour or gluten-free panko to maintain binding and texture.
• Customize flavor profiles by experimenting with different herbs like oregano, thyme, or adding red pepper flakes for subtle heat.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 290
• Sugar: 1 g
• Sodium: 400 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 110 mg