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Baked Chicken Ricotta Meatballs

A delightful twist on traditional meatballs, combining tender ground chicken with creamy ricotta and rich Parmesan for a dish bursting with flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground Chicken Tender and lean, perfect for juicy meatballs.
  • 1 cup Ricotta Cheese Adds creaminess and a rich flavor.
  • 1/2 cup Grated Parmesan Cheese A hint of nuttiness that enhances flavor.
  • 1/2 cup Breadcrumbs Preferably Italian-style for added seasoning.
  • 1 Large Egg Acts as a binder for the meatball mixture.
  • 2 Cloves Garlic, Minced Instinctively elevates flavor profile.
  • 1 tsp Dried Oregano Offers a classic Italian herb flavor.
  • 1 tsp Dried Basil Adds a touch of sweetness and warmth.
  • to taste Salt and Pepper Essential for overall seasoning.
  • 2 tbsp Fresh Parsley, Chopped (Optional) For a fresh finish.
  • 2 cups Marinara Sauce The perfect accompaniment for the meatballs.
  • Fresh Basil (Optional) For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, oregano, basil, salt, pepper, and parsley if using. Mix the ingredients together until just combined.
Shaping and Baking
  1. With wet hands, shape the mixture into meatballs approximately 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
  2. Place the baking sheet in the preheated oven and bake for about 20-25 minutes or until the meatballs are cooked through.
Serving
  1. While the meatballs bake, warm the marinara sauce in a saucepan over medium heat until hot.
  2. Once the meatballs are ready, serve them on top of the marinara sauce or toss them in the sauce to coat. Garnish with fresh basil if desired.
  3. Enjoy these meatballs on their own, over pasta, or in a sub sandwich.

Notes

To elevate the meatballs, consider not overmixing, adding extra herbs for flavor, or swapping out the Parmesan with Pecorino Romano. You can also make the meatball mixture ahead of time and refrigerate it for up to 24 hours before baking.