Baked Chicken Ricotta Meatballs
These baked chicken ricotta meatballs are tender and flavorful, combining ground chicken with creamy ricotta, Parmesan, breadcrumbs, garlic, onion, fresh herbs, and Italian seasoning. They are baked until lightly golden and cooked through, then served warm with marinara sauce, pasta, in subs, or as a protein-rich appetizer.
Equipment
- oven
- baking sheet
- parchment paper
- large mixing bowl
- spoon or cookie scoop
Ingredients
- 1 lb ground chicken
- ¾ cup ricotta cheese (whole milk recommended)
- 1 large egg
- ½ cup breadcrumbs (Italian-style or plain)
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ small onion, grated (or 2 tablespoons finely minced)
- 2 tbsp fresh parsley or basil, chopped
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat with oil spray.
- In a large mixing bowl, add ground chicken, ricotta cheese, egg, breadcrumbs, Parmesan, garlic, onion, herbs, salt, pepper, and Italian seasoning. Mix until just combined—do not overwork the mixture.
- Use a spoon or cookie scoop to portion the mixture into 1.5-inch meatballs. Roll gently and place on the prepared baking sheet.
- Bake in the preheated oven for 18–22 minutes, or until the meatballs are cooked through and lightly golden (internal temp should reach 165°F / 74°C).
- Serve warm with marinara sauce, over pasta, in subs, or as a protein-rich appetizer.
Notes
Mix the meatball mixture just until combined and avoid overworking it. Roll the meatballs gently, and make sure they reach an internal temperature of 165°F (74°C) before serving.