If you dream of tender, juicy meatballs that are shockingly light yet rich in Italian flavor, Chicken and Ricotta Meatballs are about to become your next obsession. This recipe blends lean ground chicken with creamy ricotta and savoury Parmesan to create irresistibly moist bites with hints of garlic, herbs, and just the right touch of golden crispiness. Whether you serve them over pasta, tucked in warm rolls, or simply with a garlicky salad, these meatballs are sure to win hearts, impress at the table, and become a staple in your dinner rotation.
Ingredients You’ll Need
One of the best things about Chicken and Ricotta Meatballs is how each ingredient works its magic to create tender, flavorful mouthfuls. Gather these kitchen staples and discover how they all play a unique (yet harmonious) role in your meatball masterpiece.
- 1 lb ground chicken: The lean and mild base ensures a lighter meatball that’s perfect for soaking up all those delicious Italian flavors.
- ½ cup ricotta cheese: This is the secret to outrageous tenderness; ricotta melts into the meatballs, making them cloud-soft inside.
- ⅓ cup grated Parmesan cheese: Adds a nutty, salty depth and perfectly complements both chicken and ricotta.
- ½ cup breadcrumbs: Helps the meatballs hold their shape and gives them just the right amount of body without drying things out.
- 1 large egg: Acts as the essential binder, holding everything together while keeping the interior moist.
- 2 garlic cloves, minced: Freshly minced garlic brings a subtle bite and mouthwatering aroma that’s simply irresistible.
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried): Lends a pop of color and bright, herbaceous undertones.
- 1 teaspoon dried oregano: An Italian classic, this herb infuses a classic warmth that’s perfect for meatballs.
- ½ teaspoon salt: Underscores all those flavors, tying everything together without overpowering.
- ¼ teaspoon black pepper: For gentle warmth that enhances but never overshadows.
- Olive oil for baking or pan-frying: Just a drizzle or brush helps the meatballs turn gorgeously golden and adds extra richness.
How to Make Chicken and Ricotta Meatballs
Step 1: Prep and Preheat
Set your oven to 400°F and get your baking sheet ready by lining it with parchment paper or lightly brushing it with olive oil. This helps prevent sticking and ensures your Chicken and Ricotta Meatballs will have less mess and easy cleanup later.
Step 2: Mix the Meatball Mixture
Grab a large mixing bowl and combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, oregano, salt, and black pepper. Stir everything together gently—use a fork or your hands if you like—being careful not to overmix. Overmixing can make meatballs tough, so stop once it all just comes together.
Step 3: Shape Your Meatballs
Scoop or roll the mixture into balls about 1½ inches in diameter. A small cookie scoop or damp hands work wonders for even, uniform balls. Place each one on your prepared baking sheet, giving a little space in between so they cook evenly.
Step 4: Add Olive Oil and Bake
Lightly drizzle or brush the tops of your Chicken and Ricotta Meatballs with olive oil. This step is key for a beautifully golden exterior! Slide the tray into your preheated oven and let them bake for 20 to 22 minutes, or until they’re cooked through and just turning golden. If you’re keeping score, an internal temperature of 165°F means they’re perfectly done.
Step 5: (Optional) Pan-Frying Method
For extra crispness or quicker cooking, you can pan-fry these meatballs on the stovetop. Warm a splash of olive oil in a skillet over medium heat, then add the meatballs in a single layer. Sear and turn occasionally for about 10 to 12 minutes until evenly browned and cooked through.
Step 6: Serve and Enjoy
Your Chicken and Ricotta Meatballs are now ready for their grand debut. Pair them with your favorite marinara over pasta, stuff them into a sub roll, or serve them all on their own as a crowd-pleasing appetizer—the possibilities are deliciously endless!
How to Serve Chicken and Ricotta Meatballs
Garnishes
Bring your platter to life by showering the meatballs with more freshly grated Parmesan, a generous scattering of chopped parsley, or even a handful of basil ribbons. For extra flavor, try a drizzle of good olive oil or a squeeze of lemon for brightness. These little touches are simple, but they elevate your Chicken and Ricotta Meatballs from homey to restaurant-worthy.
Side Dishes
These meatballs pair beautifully with al dente spaghetti tossed in marinara, garlicky sautéed greens like spinach or broccoli rabe, and a crisp Caesar or mixed greens salad. If you’re keeping it low carb, serve with zucchini noodles or roasted vegetables for a lighter take. Warm crusty bread is also wonderful for soaking up those irresistible sauces.
Creative Ways to Present
Chicken and Ricotta Meatballs shine in classic pasta bowls, but don’t stop there! Slide them into toasted sub rolls for the ultimate meatball sandwich, tuck them into pita with greens and a dollop of tzatziki for a Mediterranean twist, or skewer them with cherry tomatoes and mozzarella balls for a playful party appetizer everyone will love.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep your Chicken and Ricotta Meatballs moist and delicious by storing them in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days, making speedy lunches and weeknight dinners a total breeze.
Freezing
Chicken and Ricotta Meatballs are freezer-friendly, too! Once cooled, arrange them on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep beautifully for up to 3 months, ready to rescue any busy night with a homemade touch.
Reheating
For the best results, reheat your meatballs gently in a covered skillet with a splash of sauce or water to keep them tender, or microwave in short bursts until warmed through. If heating from frozen, simply add a few extra minutes to the oven or skillet time—they’ll be just as juicy as when freshly baked.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a great substitute for chicken in this recipe and will still yield tender, flavorful meatballs thanks to the ricotta and seasonings.
What kind of ricotta should I use for Chicken and Ricotta Meatballs?
Whole-milk ricotta works best for rich flavor and creamy texture, but part-skim ricotta is perfectly fine if you’re looking to lighten things up. Just avoid low-fat varieties, which can be watery and might affect the final tenderness.
Can I make these Chicken and Ricotta Meatballs gluten-free?
Yes! Just swap in your favorite gluten-free breadcrumbs. The binding and texture will be just as satisfying, and you can enjoy them without worry.
How do I keep meatballs from falling apart?
The combination of breadcrumbs and egg in this recipe ensures sturdy, yet tender meatballs. Be gentle when mixing and shaping—don’t pack them too tightly, and be sure not to skip the egg, which is the crucial binder.
Do I need to cook the meatballs before freezing?
It’s best to fully cook the meatballs before freezing. This way, you can reheat directly from frozen and they’ll keep their texture and flavor beautifully for a stress-free meal anytime.
Final Thoughts
Chicken and Ricotta Meatballs are more than just easy comfort food—they’re a celebration of fresh flavor and cozy simplicity. Whether you’re a weeknight dinner hero or planning the ultimate party spread, this recipe guarantees smiles and seconds. Gather your ingredients and give them a try; I promise, you’ll want to make them again and again!
Print
Chicken and Ricotta Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Total Time: 35 minutes
- Yield: 20 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
These flavorful Chicken and Ricotta Meatballs are a juicy and tender twist on traditional meatballs, perfect for a cozy dinner. Made with ground chicken, ricotta, and Parmesan, these meatballs are baked to perfection and can be served in various ways.
Ingredients
Meatballs:
- 1 lb ground chicken
- ½ cup ricotta cheese
- ⅓ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 1 large egg
- 2 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil for baking or pan-frying
Instructions
- Preheat Oven: Preheat oven to 400°F and prepare a baking sheet.
- Combine Ingredients: In a bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper.
- Form Meatballs: Shape mixture into meatballs and place on the baking sheet.
- Bake: Drizzle with olive oil, bake for 20–22 minutes until golden and cooked through.
- Serve: Enjoy with marinara sauce, pasta, or salad.
Notes
- Ricotta adds moisture and tenderness to the meatballs.
- Ground turkey can be substituted for chicken.
- Meatballs can be frozen for up to 3 months.
Nutrition
- Serving Size: 4 meatballs
- Calories: 260
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 110 mg
