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I never thought I’d be the kind of person to rave about a meatball recipe—yet here we are. My family is totally obsessed with these Baked Chicken Ricotta Meatballs, and if I’m being honest, I am too. They’re one of those rare comfort food gems that manage to feel both nostalgic and a little bit fresh at the same time. Think: all the cozy, irresistible flavors you crave at dinnertime, with a lighter, almost tender bite thanks to the ricotta hiding inside. (Full transparency: I usually double the batch because nobody wants to share!)
What really sold me, though, was how quick and low-fuss these are to pull off. You can have a tray in the oven in about 15 minutes, make a batch for freezer stashing, or dress them up with all kinds of fun sauces. And—because I know we’re all cooking for picky eaters—it’s the kind of meal that brings everyone to the table without a fuss. Even my husband (who claims he doesn’t like chicken “meatballs”) recently scraped the last meatball from the pan before I could snag seconds. True love, right?
Why You’ll Love This Recipe
- Ultimate cozy comfort food — They’re juicy, a little creamy, and still lighter than a classic beef meatball. You’ll love the way ricotta keeps them from drying out. (No more hockey pucks!)
- Baked, not fried — So much easier, way less messy, and honestly a little healthier, too.
- Meal-prep and freezer friendly — Pop them in the freezer for speedy weeknights or busy weekends. You’ll thank yourself later.
- So. Much. Versatility. — Serve over pasta, toss them in a sub, or just stick a toothpick in ‘em for game night. Nobody will complain!
- Family-approved flavor — Fresh garlic, Parmesan, herbs … the trifecta! Kids AND grownups agree on these.
Key Ingredients
This is one of those “pantry hero” recipes—almost everything is probably already in your fridge or pantry. Here’s what gives these meatballs their craveable character, plus a couple of easy swaps you can make if you’re running low:
- Ground chicken: I like using a mix of breast and thigh meat for extra richness, but any ground chicken works (you can swap in ground turkey—no one will know!)
- Ricotta cheese: Totally the secret ingredient here. It makes the meatballs so, so tender. Full-fat or part-skim both work—just don’t use the super-dry kind from a deli counter.
- Parmesan: Bust out the real deal if you can (pre-shredded is fine in a pinch, but grating fresh gives bonus flavor and melts right into the filling).
- Breadcrumbs: Panko is my favorite for a light texture, but regular works too, and you can even use gluten-free if you need to. (Pro tip: If you’re out, just blitz a slice of sandwich bread for homemade crumbs!)
- Egg: Just one—it binds everything together so the meatballs don’t fall apart on the pan.
- Garlic and fresh herbs: Garlic (don’t skip it, please!) plus parsley and oregano are classic—try fresh basil or a pinch of thyme if you’re a fan. Add a little red pepper if you like a baby kick.
- Salt & black pepper: The usual suspects—but a little generous with the seasoning brings everything to life.
> See the recipe card at the end of the post for complete ingredients and quantities.
Step-by-Step Instructions
I promise these are foolproof, even on a busy night after work or shuttling kids to practice.
Step 1: Preheat the Oven
Set your oven for 400°F (200°C). I always line my sheet pan with parchment paper—less scrubbing later (and nothing sticks!).
Step 2: Combine the Ingredients
Grab your largest mixing bowl and dump in: 1 pound ground chicken, ½ cup ricotta, ¼ cup Parmesan, ½ cup breadcrumbs, 1 egg, 2 cloves minced garlic, 2 tablespoons chopped fresh parsley, 1 teaspoon dried oregano, and salt and pepper to your taste. Get in there with clean hands or a big fork and mix everything together—just until it’s all combined. (No need to overmix; you want tender, not tough, meatballs.)
Step 3: Form the Meatballs
With clean hands or a cookie scoop, shape into golf ball–sized rounds (somewhere between one and one-and-a-half inches across—no need for a ruler). Place them evenly spaced on your prepared pan. (I get about 18–20 out of a batch, depending on how generous my scooping gets!)
Step 4: Bake
Pop the tray in your hot oven. Let them bake for 20–25 minutes, or until they look golden brown and beautiful and the internal temp reads 165°F (if you’re a thermometer person—otherwise, just split one open and check for no pink).
Step 5: Serve
Now comes the fun part! I’m 100% a “drown them in hot marinara” kind of girl, but these are delicious with just about anything. Let them cool a minute, then plate them up:
- With a saucy bowl of marinara and a twirl of pasta
- Stuffed into a toasty sub roll with gooey mozzarella
- On top of a salad or roasted veggies, for a light but filling lunch
- Or plain, as a high-protein snack (no shame in eating them straight off the pan… I’ve been there)
Serving Suggestions
There’s really no wrong way to enjoy these—just follow your cravings (and the pantry situation, if we’re being honest):
- Classic Marinara: Pile the meatballs high on a bed of spaghetti or linguine, drown in sauce, and finish with a cloud of extra parmesan.
- Appetizer Party Platter: Lay them out with toothpicks and a ramekin of fancied-up dip—marinara, roasted garlic aioli, or even ranch (I won’t judge).
- Meatball Subs: Tuck into hoagie rolls, add extra sauce and plenty of melty mozzarella, and toast until bubbly. Heaven on a bun.
- Whole-Grain Lighter Fare: Heap them onto mixed greens or a quinoa salad for some cozy protein, or serve with oven-roasted broccoli or carrots for a quick balanced plate.
A sprinkle of chopped parsley or fresh basil is so pretty and bright on top—I always say “yes” to another dusting of Parmesan right before serving too.
Storage Tips
Good news: These meatballs reheat like a dream, so I make them ahead all the time. Just remember: let them cool completely before packing them away!
Refrigeration
Transfer leftovers to an airtight container and stash in the fridge—they’ll keep happily for up to four days. (I like to jot a sticky note on top with the date, but maybe that’s just me?)
Freezing
To freeze, lay the cooked meatballs on a sheet pan and pop in the freezer for an hour—just until they’re solid. Then transfer to a big zip-top freezer bag or a lidded container. They’ll keep for up to three months this way. To reheat, thaw overnight in the fridge and warm through in a low oven (325°F/160°C) until hot. You can even drop them straight from the freezer into simmering sauce if you want dinner on the table in a hurry.
Reheating
My favorite way: Simmer gently in marinara sauce on the stovetop for about 10 minutes—juicy results every time. Or, microwave in 30-second bursts on medium, covered with a damp paper towel so they don’t dry out.
Variations
Sometimes a little twist is just what you need to keep things exciting:
- Spicy Kick: Toss in 1/4 teaspoon crushed red pepper or finely chopped chilies.
- Cheese Surprise: Press a cube of mozzarella right into the center of each meatball—hello, melty gooey goodness!
- Herb Swap: Basil, thyme, or even a little rosemary can change up the flavor profile. Use what you’ve got.
- Low-Carb Version: Swap the breadcrumbs for almond flour or crushed pork rinds for a keto-friendly batch.
- Turkey Time: Make them with ground turkey for the exact same method. No one will know the difference (except maybe your wallet).
Conclusion
If you’re looking for that next family favorite—one that everyone genuinely gets excited for, not just tolerates—these Baked Chicken Ricotta Meatballs are absolutely it. They just check all the boxes: easy, comforting, a little sneakily lighter, and good for everything from wholesome dinners to midnight snacks. Let me know if you bake a batch (comments always make my day), or share your own fun twist! Happy cozy cooking, friends—don’t forget the extra parmesan.
Baked Chicken Ricotta Meatballs
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, parsley, oregano, salt, and pepper. Mix until well combined, but do not overmix to keep the meatballs tender.
- Shape the mixture into 1-inch meatballs using your hands. Place them evenly spaced on the prepared baking sheet.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and the internal temperature reaches 165°F (74°C).
- Serve the meatballs with marinara sauce for dipping, over pasta for a hearty meal, or alongside roasted vegetables for a balanced dish.
