Chicken Ricotta Meatballs

292cd374

These Chicken Ricotta Meatballs are moist, tender, and bursting with flavor — the secret is creamy ricotta cheese, which adds richness without weighing them down. Baked or pan-seared, these meatballs are delicious served over spaghetti, tucked into sandwiches, or simmered in your favorite sauce.

⏱ Prep Time

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: ~40 minutes
Servings: 4–6 (makes ~20 meatballs)

🍽 Equipment

Large mixing bowl
Baking sheet or skillet
Parchment paper (if baking)
Measuring cups and spoons
Mixing spoon or hands
Optional: meat thermometer

🧾 Ingredients

1 lb ground chicken (preferably not too lean)
¾ cup whole milk ricotta cheese
½ cup breadcrumbs (Italian-style or plain)
1 large egg
½ cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp chopped fresh parsley (or 1 tsp dried)
½ tsp dried oregano
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Optional: pinch of crushed red pepper flakes

For Serving (optional):

Marinara sauce
Cooked spaghetti or crusty bread
Extra Parmesan and parsley

🍗 Ingredient Notes

Ground Chicken: Use one with a little fat (like thigh meat) to keep the meatballs juicy.
Ricotta: Whole milk ricotta yields best flavor and texture. Drain excess liquid if it’s watery.
Breadcrumbs: Helps bind and absorb moisture; panko can be used for a lighter texture.
Parmesan: Freshly grated is best — adds umami and saltiness.

👨‍🍳 Instructions

1. Preheat Oven (if baking)

Preheat to 400°F (200°C). Line a baking sheet with parchment paper.

2. Mix the Meatball Mixture

In a large bowl, combine ground chicken, ricotta, breadcrumbs, egg, Parmesan, garlic, parsley, oregano, onion powder, salt, pepper, and red pepper flakes.
Mix until just combined — don’t overwork or meatballs may be tough.

3. Form the Meatballs

Use your hands or a cookie scoop to form ~1½-inch meatballs (about 20).
Place them evenly on the prepared baking sheet.

4. Cook the Meatballs

Option A: Bake

Bake at 400°F for 20–22 minutes, or until cooked through (internal temp: 165°F).
Optional: Broil for 1–2 minutes to brown the tops.

Option B: Pan-Sear & Simmer

Heat 1–2 tbsp olive oil in a skillet over medium heat.
Sear meatballs until golden on all sides (about 5–6 minutes total).
Add to simmering marinara sauce and cook for another 10 minutes.

🥗 Nutrition Facts (Per 5 meatballs, approx.)

Nutrient	Amount
Calories	~290
Protein	25g
Total Fat	17g
Saturated Fat	6g
Carbohydrates	6g
Sodium	540mg

💡 Tips & Variations

✅ Tips:

Wet hands: Use damp hands when rolling meatballs to prevent sticking.
Saucy finish: Simmer in tomato sauce after baking for extra moisture and flavor.
Freezer-friendly: Freeze raw or cooked meatballs for up to 3 months.