These Baked Chicken Ricotta Meatballs are the perfect blend of tender ground chicken, creamy ricotta, and savory Parmesan, with herbs and garlic adding a burst of flavor. They’re baked to golden perfection for a healthier take on the classic dish. Serve them with marinara sauce over pasta, as an appetizer, or alongside roasted vegetables for a versatile and delicious meal option that’s sure to become a family favorite!
Why You’ll Love This Recipe
These Baked Chicken Ricotta Meatballs are a game-changer for quick, flavorful dinners. The addition of creamy ricotta cheese keeps them incredibly tender and juicy, while Parmesan and fresh herbs infuse every bite with savory goodness. Baked to golden perfection, they’re healthier and easier to prepare than their fried counterparts. Whether served with marinara sauce, over pasta, or as a snack, these meatballs are versatile, delicious, and sure to please the whole family!
Key Ingredients
Ground Chicken: The base of the meatballs, ground chicken is lean yet flavorful. You can substitute ground turkey for a similar texture.
Ricotta Cheese: Ricotta is the secret to moist, tender meatballs. Its creamy texture ensures these meatballs are never dry.
Parmesan Cheese: Adds a savory, nutty flavor that complements the chicken perfectly. Use freshly grated Parmesan for the best results.
Breadcrumbs: Helps bind the mixture while keeping the meatballs light. Panko breadcrumbs can also be used for a slightly crunchier texture.
Egg: Acts as a binder, holding the meatballs together.
Garlic and Herbs: Fresh garlic, parsley, and oregano add depth and aroma to the meatballs. Feel free to experiment with basil or thyme for a twist.
Salt and Black Pepper: Essential seasonings that enhance all the other flavors in the recipe.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Step 2: Combine the Ingredients
In a large bowl, add the following ingredients:
1 pound ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 large egg
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
Salt and pepper to taste
Mix everything together until well combined. Avoid overmixing to keep the meatballs tender.
Step 3: Form the Meatballs
Using your hands, shape the mixture into 1-inch meatballs.
Place the meatballs evenly spaced on the prepared baking sheet.
Step 4: Bake
Place the baking sheet in the preheated oven.
Bake for 20-25 minutes, or until the meatballs are golden brown and the internal temperature reaches 165°F (74°C).
Step 5: Serve
Serve the baked chicken meatballs with:
Marinara sauce for dipping
Over pasta for a hearty meal
As a side dish with your favorite roasted or steamed vegetables
Serving Suggestions
These baked chicken ricotta meatballs are versatile and pair well with a variety of dishes:
Classic Marinara: Serve the meatballs smothered in marinara sauce with spaghetti or linguine for a comforting Italian-inspired meal.
Appetizer: Arrange the meatballs on a platter with toothpicks and a side of marinara or garlic aioli for dipping.
Meal Prep: Pair with roasted vegetables or a simple salad for a light, nutritious meal.
Meatball Subs: Stuff the meatballs into a hoagie roll, top with marinara sauce and melted mozzarella, and toast for a delicious sandwich.
For a fresh touch, garnish with chopped parsley or a sprinkle of Parmesan cheese before serving.
Storage Tips
Refrigerating
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze cooked meatballs on a baking sheet until solid, then transfer to a freezer-safe container or bag. They’ll keep well for up to 3 months.
To reheat, thaw overnight in the refrigerator and warm in the oven at 325°F (160°C) until heated through.
Reheating
Reheat meatballs in a skillet with marinara sauce over low heat for about 10 minutes, or microwave on medium power until warmed.
Variations
Spicy Kick: Add 1/4 teaspoon of red pepper flakes or finely chopped chili for some heat.
Cheesy Center: Stuff each meatball with a small cube of mozzarella for a gooey, cheesy surprise.
Herb Swap: Substitute fresh basil or thyme for parsley and oregano for a different flavor profile.
Low-Carb: Replace breadcrumbs with almond flour or crushed pork rinds for a keto-friendly option.
Turkey Meatballs: Use ground turkey instead of chicken for a leaner alternative with similar results.
Conclusion
These Baked Chicken Ricotta Meatballs are a deliciously simple way to elevate your weeknight dinner game. Tender, juicy, and bursting with flavor, they’re a healthier twist on traditional meatballs that everyone will love. Whether you serve them with pasta, in a sub, or as an appetizer, this recipe is guaranteed to become a family favorite. Try them tonight—you’ll be hooked!
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.
