Baked Chicken Ricotta Meatballs are my lighter, juicier spin on classic meatballs. By combining ground chicken with creamy ricotta, I get tender, melt-in-your-mouth results that are never dry. These meatballs bake up golden in the oven and are perfect for tossing with pasta, serving in subs, or enjoying as a protein-packed appetizer.

Name: Baked Chicken Ricotta Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 lb ground chicken; 1/2 cup ricotta cheese (whole milk or part-skim); 1 large egg; 1/2 cup breadcrumbs; 2 garlic cloves, minced; 1/4 cup onion, grated; 1/4 cup Parmesan cheese, grated; 2 tablespoons fresh parsley or basil, chopped; 1 teaspoon Italian seasoning; Salt and black pepper, to taste

Baked Chicken Ricotta Meatballs

Why You’ll Love This Recipe

I love how these meatballs are both comforting and light. The ricotta gives them a soft, creamy texture, while baking makes them healthier and easier to prepare than frying. They’re versatile enough to pair with marinara, Alfredo, or even lemon-butter sauce, and they work for weeknight dinners, meal prep, or entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground chicken
Ricotta cheese (whole milk for creaminess or part-skim for lighter)
Egg
Breadcrumbs
Garlic, minced
Onion, grated
Parmesan cheese, grated
Fresh parsley or basil, chopped
Italian seasoning
Salt and black pepper

Directions

I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, I combine the chicken, ricotta, egg, breadcrumbs, garlic, onion, Parmesan, herbs, and seasonings. I mix gently until just combined to avoid toughness.
Using a cookie scoop or my hands, I roll the mixture into even meatballs and place them on the baking sheet.
I bake the meatballs for 18–22 minutes, until fully cooked and lightly golden on top.
For extra flavor, I transfer the meatballs to a skillet of warm marinara sauce and let them simmer for 5 minutes before serving.

Servings and timing

This recipe makes about 20 meatballs (4–6 servings). It takes 15 minutes of prep time and 20 minutes of baking, ready in about 35 minutes total.

Variations

Spinach Chicken Ricotta Meatballs: I stir in finely chopped spinach for a nutrient boost.
Spicy Chicken Ricotta Meatballs: I add crushed red pepper flakes or Calabrian chili paste for heat.
Italian Marinara Style: I serve them simmered in marinara with extra Parmesan and fresh basil.
Air Fryer Option: I cook them in the air fryer at 375°F (190°C) for 10–12 minutes, flipping halfway through.

storage/reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I warm them in the microwave or in a covered skillet with a splash of sauce to keep them moist.
For longer storage, I freeze the cooked meatballs on a baking sheet, then transfer them to a freezer bag. They last up to 3 months. To reheat, I bake straight from frozen at 350°F (175°C) for 15–20 minutes or simmer gently in sauce.

FAQs

Can I make these ahead of time?

Yes, I often mix and shape the meatballs up to 24 hours in advance, refrigerate them, and bake when ready.

What ricotta works best?

Whole-milk ricotta gives the creamiest texture, but part-skim is fine for a lighter version.

Do I need breadcrumbs?

Yes, breadcrumbs help absorb moisture from the ricotta and eggs, giving the meatballs structure.

Can I freeze them raw?

I prefer baking first, then freezing, but raw shaped meatballs can also be frozen and baked directly from frozen with a little extra time.

What sauces go best with these?

Marinara is classic, but I also love them with Alfredo, pesto, or lemon-garlic butter sauce.

Conclusion

Baked Chicken Ricotta Meatballs are a deliciously light yet comforting upgrade to traditional meatballs. The ricotta makes them tender and moist, while baking keeps them healthy and easy. Whether I serve them with pasta, in a sub, or on their own, they always turn out flavorful and satisfying.