If you’ve been searching for a meatball recipe that is juicy, tender, and packed with flavor, let me introduce you to this Chicken and Ricotta Meatballs Recipe. These meatballs bring together the lightness of ground chicken and the creamy richness of ricotta cheese, making each bite a delightful experience. Whether you’re aiming for a cozy dinner or a crowd-pleasing appetizer, this recipe hits the mark with simple ingredients and straightforward steps that promise comfort and satisfaction every time.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze, and each one plays a crucial role in elevating the taste, texture, and color of your meatballs. From the subtle herbaceous notes to the creamy cheese that keeps them tender, every component matters.
- 1 lb ground chicken: The lean protein base that keeps the meatballs light and moist.
- 1/2 cup whole milk ricotta cheese: Adds a creamy texture and keeps the meatballs incredibly tender.
- 1/2 cup breadcrumbs: Helps bind the meat and soak up juices without making the meatballs heavy.
- 1/4 cup grated Parmesan cheese: Brings a nutty, salty depth of flavor.
- 1 large egg: Acts as a natural binder to hold everything together.
- 2 garlic cloves, minced: Adds aromatic warmth and a punch of savory goodness.
- 2 tablespoons chopped fresh parsley: Provides a fresh, bright contrast to rich flavors.
- 1 teaspoon salt: Enhances all the flavors beautifully.
- 1/2 teaspoon black pepper: Gives a mild, spicy kick without overpowering.
- 1/2 teaspoon onion powder: Adds a subtle savory depth.
- 1 tablespoon olive oil (for baking or frying): Ensures a golden finish and prevents sticking.
- Marinara sauce for serving (optional): A classic companion that brings richness and acidity to balance the meatballs.
How to Make Chicken and Ricotta Meatballs Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 400°F (200°C) and lining a baking sheet with parchment paper or lightly greasing it. This simple step ensures your meatballs won’t stick and will cook evenly with a beautiful golden crust.
Step 2: Combine the Ingredients
In a large bowl, gently mix together the ground chicken, ricotta cheese, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, salt, black pepper, and onion powder. Use your hands or a spoon to combine everything just until mixed—overworking will make your meatballs tough, and we want them tender and juicy!
Step 3: Shape the Meatballs
Using a tablespoon or small ice cream scoop, portion out the mixture and roll into 1.5-inch meatballs. Place them evenly spaced on your prepared baking sheet. For an extra golden finish, lightly brush or spray the tops with olive oil before baking.
Step 4: Bake to Perfection
Pop the meatballs in the oven and bake for 20 to 25 minutes until they’re golden and cooked through. You’re looking for an internal temperature of 165°F (74°C) to ensure they’re safe and juicy. The ricotta cheese keeps them incredibly soft, making them stand out from typical chicken meatballs.
Step 5: Optional – Simmer in Sauce
If you want to add that classic Italian touch, gently simmer your baked meatballs in warm marinara sauce for 5 to 10 minutes before serving. This step infuses the meatballs with rich tomato flavor and keeps them extra moist.
How to Serve Chicken and Ricotta Meatballs Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds that vibrant pop of green and freshness that complements the creamy meatballs perfectly. A dusting of extra Parmesan on top just before serving brings a delightful salty note to finish.
Side Dishes
These meatballs shine alongside a bowl of al dente spaghetti or creamy polenta. For a lighter option, serve them over a bed of sautéed greens or a fresh garden salad. They also pair wonderfully with crusty garlic bread to soak up any extra sauce.
Creative Ways to Present
Try serving these meatballs as sliders with soft rolls and arugula for a fun twist. Or, for an elegant appetizer, place a meatball on a spoon with a dollop of sauce and a fresh herb—perfect for a party setting. You could also stuff them inside bell peppers or bake them with mozzarella cheese for a cheesy, comforting dish.
Make Ahead and Storage
Storing Leftovers
Your cooked chicken and ricotta meatballs keep well in an airtight container in the refrigerator for up to 3 days. They’re great to have on hand for quick lunches or easy dinner starters during the week.
Freezing
To freeze, lay the cooked meatballs on a baking sheet without touching, freeze until solid, then transfer to a freezer bag or container. They can be stored for up to 3 months, making them a fantastic meal prep option that saves time.
Reheating
For the best flavor and texture, reheat meatballs gently in a skillet over low heat with a splash of water or sauce to keep them moist. Alternatively, microwave covered for 1-2 minutes or warm in a 350°F oven until heated through.
FAQs
Can I use ground turkey instead of chicken in this Chicken and Ricotta Meatballs Recipe?
Absolutely! Ground turkey works well as a substitute and will produce similarly tender meatballs. Just keep an eye on the cooking time since turkey can sometimes cook faster or drier than chicken.
Is it necessary to use ricotta cheese, or can I substitute it?
Ricotta cheese is key to the moist and creamy texture in this recipe, but if you’re in a pinch, cottage cheese can work as a substitute, though the texture will be slightly different.
Can I make these meatballs gluten-free?
Yes! Simply swap the regular breadcrumbs for gluten-free breadcrumbs, and ensure your marinara sauce is gluten-free as well. The rest of the ingredients are naturally gluten-free.
What’s the best way to prevent meatballs from drying out?
The ricotta cheese adds moisture, but also avoid overmixing the meat mixture and keep an eye on baking time. Baking at a high temperature for a shorter period helps lock in juices.
Can I freeze the meatballs before cooking?
You can freeze the raw meatballs by placing them on a baking sheet until solid and then transferring them to a freezer bag. Cook them from frozen, just add a few extra minutes to the baking time to ensure they’re fully cooked through.
Final Thoughts
This Chicken and Ricotta Meatballs Recipe is truly one of those dishes that feels like a warm hug on a plate. Easy to make, satisfying, and versatile enough to suit any occasion, I can’t recommend giving it a try enough. Once you taste these tender, flavorful meatballs, you’ll find yourself reaching for this recipe time and time again to share with family and friends.
Print
Chicken and Ricotta Meatballs Recipe
- Total Time: 40 minutes
- Yield: 20 meatballs (about 4 servings) 1x
- Diet: Gluten Free
Description
These Chicken and Ricotta Meatballs are tender, flavorful, and easy to prepare. Made with ground chicken, creamy ricotta, and Parmesan cheese, they are baked to golden perfection and optionally simmered in marinara sauce for a delicious Italian-inspired main course.
Ingredients
Meatball Ingredients
- 1 lb ground chicken
- 1/2 cup whole milk ricotta cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
For Cooking
- 1 tablespoon olive oil (for baking or frying)
- Marinara sauce for serving (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix Ingredients: In a large bowl, combine ground chicken, ricotta, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, black pepper, and onion powder. Mix gently with your hands or a spoon until just combined to keep the meatballs tender.
- Form Meatballs: Using a tablespoon or small scoop, shape the mixture into 1.5-inch meatballs and arrange them evenly spaced on the prepared baking sheet.
- Apply Olive Oil: Lightly brush or spray the tops of the meatballs with olive oil to help them brown and remain moist during baking.
- Bake Meatballs: Bake the meatballs in the preheated oven for 20–25 minutes, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C) to ensure safety.
- Optional Simmering: For extra flavor and moisture, transfer the cooked meatballs to a skillet with warm marinara sauce and simmer for 5–10 minutes before serving.
- Serve: Serve these meatballs hot with pasta, inside sandwiches, or as an appetizer paired with your favorite sides.
Notes
- Ricotta cheese keeps the meatballs tender and moist.
- These meatballs can be made ahead and frozen for convenience.
- To fry instead of bake, heat 1–2 tablespoons of olive oil in a skillet and cook meatballs in batches, turning to brown all sides and cook through.
- Using fresh herbs like parsley enhances the flavor.
- For a gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
