Baked Chicken Ricotta Meatballs

Incredibly tender, juicy baked meatballs made with ground chicken and creamy ricotta cheese. A healthier, easier alternative to frying, perfect for pasta, subs, or meal prep.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Course: Main Course

Cuisine: Italian-American

Calories: 280

Ingredients

For the Meatballs

1.5 lbs ground chicken mix of breast and thigh ideal
1 cup whole milk ricotta cheese well-drained
1 cup Italian-seasoned breadcrumbs
0.5 cup Parmesan cheese freshly grated
0.33 cup fresh parsley finely chopped
1 large egg lightly beaten
4 cloves garlic minced
1 small yellow onion finely grated (about 1/3 cup)
1 tsp kosher salt
0.5 tsp black pepper freshly ground
0.5 tsp dried oregano
0.25 tsp red pepper flakes optional

For Serving (Optional)

marinara sauce warmed
fresh basil or parsley for garnish
cooked pasta, bread, or salad

Equipment

Large mixing bowl
Rimmed Baking Sheet
Parchment paper or foil
Box Grater

Method

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil.
In a large bowl, combine ricotta, Parmesan, egg, grated onion (with juices), garlic, parsley, salt, pepper, oregano, and red pepper flakes. Mix well.
Add the ground chicken and breadcrumbs to the bowl. Using a light hand, gently mix until just combined. Do not overmix.
With damp hands, form the mixture into 1.5-inch meatballs (about 1.5 tbsp each). Place them on the prepared baking sheet, spaced 1 inch apart.
Bake for 18-22 minutes, or until golden brown and cooked through (internal temperature of 165°F).
Let rest for 5 minutes. Serve immediately, optionally tossed in warm marinara sauce, with your chosen sides.

Notes

For crispier meatballs, place them on a wire rack set over the baking sheet. Meatballs can be formed and refrigerated 1 day ahead, or frozen unbaked for up to 3 months. Bake frozen meatballs, adding 5-8 minutes to the cook time.