Baked Chicken Ricotta Meatballs

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If you love comfort food with a lighter twist, these Baked Chicken Ricotta Meatballs are about to become a favorite. They’re tender, juicy, and surprisingly flavorful, all while skipping the fryer. Thanks to the creamy ricotta cheese, each bite melts in your mouth, and the oven-baked finish means less mess and healthier results.

Perfect for weeknights, meal prep, or even gatherings, these meatballs are a versatile staple that pairs wonderfully with pasta, zoodles, or a warm marinara dip. Plus, they freeze beautifully, making them a go-to for busy days when you still want something homemade.

Why You’ll Love This Baked Chicken Ricotta Meatballs Recipe

These meatballs are light yet rich, with the ricotta lending moisture and softness without adding heaviness. Baked instead of fried, they offer the best of both worlds: crisp on the outside, tender inside. If you’re trying to eat more lean protein or just want something cozy and satisfying, these will hit the spot.

What Kind of Chicken and Ricotta Should I Use?

Go for ground chicken that has a bit of fat content (around 93%) to keep things moist. Too lean and you risk dry meatballs. As for ricotta, whole milk ricotta delivers the creamiest texture, but part-skim works well if you’re watching fat intake. Just avoid ricotta that’s too watery — you want it creamy, not runny.

Ingredients for the Baked Chicken Ricotta Meatballs

When making these meatballs, each ingredient plays a role in ensuring flavor, texture, and structure. Choose quality basics and you’ll notice the difference in every bite.

• Ground Chicken
• Ricotta Cheese
• Parmesan Cheese
• Breadcrumbs
• Egg
• Garlic
• Onion
• Parsley
• Salt and Pepper
• Olive Oil Spray

Ground chicken is the base of our meatballs, lean yet hearty. Ricotta cheese adds moisture and a subtle richness that sets these apart. Parmesan lends a salty, nutty kick that deepens flavor. Breadcrumbs hold everything together, and the egg adds stability. Garlic and onion infuse aromatic depth, while parsley brightens everything up. Finally, a bit of olive oil spray helps the meatballs bake to a golden finish.

How To Make the Baked Chicken Ricotta Meatballs

Step 1: Prep the Ingredients

Finely mince the garlic and onion, and chop the parsley. Grate the Parmesan cheese if it’s not already shredded. Preheat your oven to 400°F and line a baking sheet with parchment paper.

Step 2: Mix the Meatball Mixture

In a large bowl, combine the ground chicken, ricotta cheese, Parmesan, breadcrumbs, egg, garlic, onion, parsley, salt, and pepper. Use your hands or a spoon to mix until just combined. Avoid overmixing — that can make the meatballs tough.

Step 3: Shape the Meatballs

Using a cookie scoop or your hands, shape the mixture into even-sized balls. You should get about 16 to 20 meatballs depending on the size.

Step 4: Bake Until Golden

Place the meatballs on your prepared baking sheet and lightly spritz them with olive oil spray. Bake for 20 to 25 minutes, or until they’re cooked through and lightly golden on top.

How to Serve and Store These Meatballs

These baked chicken ricotta meatballs are as practical as they are delicious. Serve them warm with spaghetti and marinara, or tuck them into sub rolls with melty mozzarella. They also shine over cauliflower rice or tucked into lettuce wraps.

This recipe makes enough for 4 people, and leftovers are easy to store. Just cool them completely before transferring to an airtight container. They’ll keep in the fridge for up to 4 days, or you can freeze them for up to 2 months. Reheat in the oven or microwave until warmed through.

What to Serve With Baked Chicken Ricotta Meatballs?

Classic Spaghetti with Marinara

The timeless combo. Spoon warm marinara over al dente spaghetti and top with meatballs and fresh basil.

Zucchini Noodles

For a lighter twist, spiralized zucchini tossed with a bit of olive oil and garlic makes a great pairing.

Garlic Bread

Crunchy on the outside, buttery inside — perfect for soaking up extra sauce.

Caesar Salad

Crisp romaine, creamy dressing, and croutons balance the savory meatballs nicely.

Roasted Broccoli

A simple side of charred broccoli brings texture and earthiness to your plate.

Mashed Cauliflower

Creamy, comforting, and low-carb, mashed cauliflower is a cozy partner for these meatballs.

Baked Polenta Fries

Crispy on the outside and soft inside, polenta fries are a fun and hearty alternative to pasta.

Want More Chicken Dinner Ideas?

If you’re all about delicious chicken-based meals, don’t miss these favorites from the Luna Meals kitchen:

• Low Carb Chicken Casserole
• Fiery Chicken Ramen with Creamy Garlic Sauce
• Hawaiian BBQ Chicken
• Easy Chicken with Zucchini, Corn & Garlic Sauce
• Lemon Chicken Veggie Orzo Stir Fry

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Conclusion

Baked Chicken Ricotta Meatballs prove you don’t need heavy ingredients to create something satisfying and crowd-pleasing. With a creamy, flavorful interior and golden edges, these meatballs are a simple but impressive addition to any table. Whether you’re meal prepping, feeding a family, or just cooking for yourself, this is a must-try recipe worth bookmarking.

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