Description

Baked Chicken Ricotta Meatballs are tender, juicy, and light meatballs made with ground chicken, ricotta cheese, herbs, and Parmesan. Baked until golden, they’re versatile enough for pasta, subs, or appetizers.

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

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine ground chicken, ricotta, egg, breadcrumbs, garlic, onion, Parmesan, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined.
Shape mixture into meatballs using a scoop or hands. Place on prepared baking sheet.
Bake 18–22 minutes, until fully cooked and lightly golden.
Optional: Simmer meatballs in marinara sauce for 5 minutes before serving for extra flavor.

Notes

Add finely chopped spinach for a nutrient boost.

Spice it up with red pepper flakes or Calabrian chili paste.

Cook in air fryer at 375°F (190°C) for 10–12 minutes, flipping halfway.

Freeze cooked or raw meatballs for up to 3 months.

Serve with marinara, Alfredo, pesto, or lemon-garlic butter sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course, Appetizer
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 3–4 meatballs
Calories: 220
Sugar: 1g
Sodium: 340mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 23g
Cholesterol: 80mg