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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Lightly mist the meatball surfaces with olive oil spray to promote golden browning and enhance exterior crispness.
- 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.
- Remove from oven and immediately immerse the cooked meatballs in warm marinara sauce, allowing them to absorb flavors and maintain moisture.
- 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