Baked Chicken Ricotta Meatballs
These Baked Chicken Ricotta Meatballs are tender, flavorful, and incredibly easy to make. Perfect for pairing with marinara sauce, pasta, or your favorite vegetables, they’re a versatile dish for weeknight dinners or meal prep.
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.
Notes
These meatballs freeze beautifully. After baking, allow them to cool completely, then freeze in an airtight container for up to 3 months. Reheat in the oven or stovetop with sauce.
Nutrition
Calories: 250kcal
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