If you’re looking for a dish that feels like a warm hug straight from the kitchen, this Chicken and Ricotta Meatballs Recipe is about to become your new favorite. These meatballs are wonderfully tender and packed with fresh, vibrant flavors thanks to the creamy ricotta and fragrant basil, while the Parmesan adds that perfect salty punch. Whether you’re cooking for a crowd or meal prepping for the week, this recipe brings together simple ingredients in a way that feels both comforting and delightfully fresh. The combination of juicy chicken thigh and light ricotta keeps each bite moist, making these meatballs irresistible every single time.
Ingredients You’ll Need
Getting the right ingredients together is the secret to making these meatballs shine. Each component plays a vital role, whether it’s the creamy ricotta adding moisture and richness, or the fresh basil infusing an herby brightness that lifts the whole dish.
- 1 lb ground chicken thigh: Choose thigh meat for extra juiciness and flavor, but turkey or lean beef work too.
- 1/2 cup whole milk ricotta cheese: This adds a creamy texture and subtle sweetness that keeps the meatballs tender.
- 1/2 cup panko breadcrumbs: Using coarse breadcrumbs provides a light, airy binding without weighing the meatballs down.
- 2 large eggs: Eggs help bind the ingredients together for perfect shaping and stability.
- 1/4 cup fresh basil leaves, chopped: Fresh basil brings a fragrant, peppery note that brightens the flavor palette.
- 1/4 cup grated Parmesan cheese: Parmesan adds a salty, umami punch that deepens the overall taste.
- 2 cloves garlic, minced: Garlic gives an aromatic punch that complements the mild chicken beautifully.
- 1 tsp salt: Essential for enhancing all the savory flavors in the meatballs.
- 1/2 tsp ground black pepper: Adds just enough peppery warmth without overpowering the mix.
- Optional 1/4 tsp cayenne pepper or crushed red pepper: For those who love a gentle spicy kick.
How to Make Chicken and Ricotta Meatballs Recipe
Step 1: Whisk the Eggs
Start by lightly beating your eggs in a small bowl. This simple step ensures the eggs will mix evenly throughout your meatball mixture, helping everything come together beautifully without clumps.
Step 2: Combine Ingredients
In a large mixing bowl, add your ground chicken thigh along with the beaten eggs, ricotta cheese, chopped basil, Parmesan, minced garlic, salt, and pepper. Mix everything gently but thoroughly to get a uniform, well-incorporated mixture. This is where the magic starts as the ricotta and herbs infuse every bite with flavor and moisture.
Step 3: Form the Meatballs
Wet your hands or grab a cookie scoop, then shape the mixture into meatballs about 1¼ inches in diameter. Place each one onto a parchment-lined baking sheet. Keeping them uniform in size helps each meatball cook evenly, giving you perfectly tender results.
Step 4: Preheat and Bake
Preheat your oven to 450°F (230°C). Pop those meatballs in for about 20 minutes so they cook through and develop a lovely light brown crust on the outside. This dry heat method helps set the structure before finishing on the stove.
Step 5: Finish on the Stove
Heat a bit of oil in a large skillet over medium heat. Add the baked meatballs in batches, cooking for 10 to 12 minutes per batch, turning often to brown all sides and ensure they’re fully cooked inside. This step adds extra caramelization and flavor that baking alone can’t quite achieve.
Step 6: Serve Warm
Once beautifully browned and cooked through, remove your meatballs from the skillet and keep them warm. They’re now ready to become the star of your meal!
How to Serve Chicken and Ricotta Meatballs Recipe
Garnishes
A sprinkle of freshly grated Parmesan, a handful of chopped basil leaves, or a drizzle of extra virgin olive oil can elevate the presentation and taste of these meatballs tremendously. A few red pepper flakes add a nice visual pop and a touch of heat if you like some spice.
Side Dishes
Serve these delightful meatballs alongside creamy polenta, buttery mashed potatoes, or a simple zucchini noodle salad to balance wholesomeness with freshness. They also pair beautifully with a tangy marinara sauce and spaghetti for classic comfort food vibes.
Creative Ways to Present
For a party, try skewering the meatballs and serving with a vibrant dipping sauce like basil pesto or a spicy aioli. You can also stuff them into warm pita bread with crisp veggies and tzatziki for a fun Mediterranean twist that’s perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Place cooled meatballs in an airtight container and refrigerate for up to 3 days. Keeping them well-covered helps maintain their moisture and flavor so you can enjoy them just as fresh later on.
Freezing
To freeze, arrange baked but un-skillet-fried meatballs on a parchment-lined tray and freeze until firm. Then transfer them to a sealed freezer bag or container. Frozen meatballs keep well for up to 3 months and make for a quick meal anytime you need.
Reheating
Reheat frozen or refrigerated meatballs gently in a skillet over medium heat, covered, until warmed through. Alternatively, microwave with a damp paper towel over the top to retain moisture, or reheat in a 350°F oven covered with foil.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey makes a great alternative and keeps the meatballs lean while maintaining a tender texture, especially if you opt for turkey thigh meat.
Is ricotta cheese necessary?
While you could skip it, ricotta really makes a difference by adding moisture and creaminess, making the meatballs soft and jucier than usual.
How can I make these meatballs spicier?
Add a pinch of cayenne pepper or crushed red pepper flakes to the mixture. You can also serve with a spicy tomato sauce or a chili-infused dip to kick up the heat.
Can these meatballs be baked only without skillet cooking?
Yes, baking alone will cook them thoroughly and give you tender meatballs, but finishing them in the skillet adds a wonderful caramelized crust and extra flavor complexity.
How do I prevent the meatballs from falling apart?
Make sure to properly mix the binding ingredients like eggs, breadcrumbs, and ricotta. Also, avoid over-handling the mixture and don’t forget to wet your hands while shaping to keep the meatballs intact.
Final Thoughts
There is something truly special about crafting homemade meatballs packed with love, and this Chicken and Ricotta Meatballs Recipe hits that sweet spot between easy, flavorful, and comforting. I promise once you try these, they’ll become a go-to for weeknight dinners or special gatherings alike. So, gather your ingredients and enjoy creating a dish that feels like a celebration in every bite.
Print
Chicken and Ricotta Meatballs Recipe
- Total Time: 50 minutes
- Yield: 30 meatballs 1x
Description
Delicious and tender Chicken and Ricotta Meatballs, baked to golden perfection and then pan-seared for a crispy exterior. These Italian-inspired meatballs combine ground chicken thigh, creamy ricotta, fresh basil, and Parmesan cheese for a flavorful and satisfying dish perfect for family meals or entertaining guests. This recipe yields 30 bite-sized meatballs, ideal for appetizers or main dishes.
Ingredients
Meatball Base
- 1 lb ground chicken thigh (or turkey or lean beef)
- 1/2 cup whole milk ricotta cheese
- 1/2 cup panko breadcrumbs (or coarse breadcrumbs)
- 2 large eggs
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- Optional for Spice: 1/4 tsp cayenne pepper or crushed red pepper
Instructions
- Whisk Eggs: Lightly beat the eggs in a small bowl until combined and set aside.
- Combine Ingredients: In a large mixing bowl, add the ground chicken, beaten eggs, ricotta cheese, chopped basil, Parmesan cheese, minced garlic, salt, and black pepper. Mix thoroughly until the ingredients are fully incorporated. If desired, add cayenne pepper or crushed red pepper for a spicy kick.
- Form Meatballs: With wet hands or using a cookie scoop, shape the mixture into 1¼-inch meatballs. Place the formed meatballs on a baking sheet lined with parchment paper, ensuring they are evenly spaced.
- Preheat Oven: Set your oven to 450°F (230°C) to preheat while you prepare the meatballs.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 20 minutes, or until they are cooked through and lightly browned on the outside.
- Heat Skillet: While the meatballs are baking, heat a small amount of oil in a large skillet over medium heat to prepare for pan-searing.
- Pan-Sear Meatballs: Remove the baked meatballs from the oven and add them in batches to the hot skillet. Cook each batch for 10-12 minutes, turning the meatballs to brown all sides and ensure they are fully cooked inside with a crispy exterior.
- Serve Warm: Once browned and cooked through, remove the meatballs from the skillet and serve warm. These meatballs pair well with pasta, marinara sauce, or as a hearty appetizer.
Notes
- Using ground chicken thigh helps keep the meatballs moist and flavorful. You can substitute with turkey or lean beef if preferred.
- Keeping your hands wet when forming meatballs prevents the mixture from sticking.
- The dual cooking method—baking then pan-searing—ensures meatballs are cooked evenly while achieving a delicious crispy crust.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
