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Baked Chicken Ricotta Meatballs

A delightful twist on traditional meatballs, featuring tender ground chicken mixed with creamy ricotta, perfect for family dinners or cozy gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 lb ground chicken Lean and flavorful, it serves as the hearty base.
  • 1/2 cup ricotta cheese Adds creaminess and richness.
  • 1/4 cup breadcrumbs Provides structure and texture.
  • 1 large egg Acts as a binding agent.
  • 2 cloves garlic, minced Enhances flavor.
  • 1/4 cup fresh parsley, chopped A burst of freshness.
  • 1 tsp dried oregano Imparts a classic Italian flavor.
  • 1/2 tsp salt Enhances taste.
  • 1/4 tsp black pepper Provides a slight kick.
  • 1/4 cup grated Parmesan cheese Adds a nutty flavor.
Topping
  • 1/2 cup marinara sauce Tangy sauce to bring everything together.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken, ricotta cheese, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper. Mix until well combined; don’t overmix.
  3. Scoop out a tablespoon of the mixture and roll it into a ball. Place each meatball on the prepared baking sheet. Repeat until all the mixture is formed into meatballs.
Cooking
  1. Bake for 20-25 minutes, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
  2. While the meatballs are baking, warm the marinara sauce in a small saucepan over medium heat.
  3. Once the meatballs are done, remove them from the oven and drizzle with marinara sauce and Parmesan cheese before serving.

Notes

Ensure that the ricotta cheese is well-drained for better texture. Optional: Add a pinch of red pepper flakes for a spicy kick. You can swap ground chicken for turkey or beef.