Baked Chicken Ricotta Meatballs
Description:
These Baked Chicken Ricotta Meatballs are a delicious, tender, and protein-packed twist on classic meatballs. The ricotta cheese keeps them soft and juicy, while Parmesan and Italian seasoning add rich flavor. They’re baked instead of fried, making them a healthier choice, and they pair perfectly with marinara sauce for a cozy and comforting meal.
Ingredients:
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (Italian-style works well)
- 1/4 cup fresh parsley, chopped (or 2 tablespoons dried)
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning (optional)
- 1 jar (about 24 oz) marinara sauce (for serving)
- Extra grated Parmesan cheese (for topping)
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, parsley, garlic, egg, salt, pepper, and Italian seasoning. Mix until just combined.
- Using a spoon or cookie scoop, form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the meatballs are golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Warm the marinara sauce in a saucepan over medium heat.
- Transfer the baked meatballs to the sauce and let them simmer for a few minutes to absorb the flavors.
- Serve hot with extra grated Parmesan cheese on top.
Notes:
- Avoid overmixing the meatball mixture to keep them tender.
- If the mixture is too sticky, lightly wet your hands when forming meatballs.
- For extra crispiness, broil the meatballs for the last 2 minutes of baking.
Tips:
- Serve over pasta, zucchini noodles, or on a sub roll for a sandwich.
- Use ground turkey instead of chicken for a slightly different flavor.
- Freeze uncooked meatballs for easy meal prep—just bake them straight from frozen, adding a few extra minutes to the cook time.
Servings:
- Makes about 20 meatballs (4 servings)
Nutritional Info (per serving, approx.):
- Calories: 320
- Carbohydrates: 12g
- Protein: 32g
- Fat: 16g
- Fiber: 2g
- Sugar: 3g
Benefits:
- Chicken: Lean protein source, supports muscle growth and repair.
- Ricotta Cheese: Adds creaminess and provides calcium.
- Parmesan: Boosts flavor while supplying protein and calcium.
- Garlic & Parsley: Packed with antioxidants and anti-inflammatory properties.
Q&A:
Q: Can I use a different type of meat?
A: Yes! Ground turkey, beef, or pork all work well in this recipe.
Q: Can I make these meatballs ahead of time?
A: Absolutely! Store cooked meatballs in the fridge for up to 3 days or freeze for up to 3 months.
Q: What can I serve with these meatballs?
A: They’re great with pasta, salad, roasted veggies, or as a protein-packed appetizer.
Enjoy your Baked Chicken Ricotta Meatballs! 🍽️