Description
A healthy and flavorful twist on a classic, these Baked Chicken Ricotta Meatballs are soft, juicy, and oven-baked to golden perfection. Made with lean ground chicken, creamy ricotta cheese, and parmesan, they’re perfect for weeknight dinners, meal prep, or light entertaining. Try them with pasta, in wraps, or on their own. A must-have chicken meatball recipe that’s freezer-friendly and family-approved.
Ingredients
1 pound ground chicken
½ cup ricotta cheese
⅓ cup grated parmesan cheese
½ cup breadcrumbs
1 large egg
2 cloves garlic, minced
¼ cup finely chopped onion
2 tablespoons chopped fresh parsley
1 teaspoon salt
½ teaspoon black pepper
Olive oil spray for baking
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Finely mince the garlic and onion. Chop the parsley.
3. In a large bowl, combine ground chicken, ricotta, parmesan, breadcrumbs, egg, garlic, onion, parsley, salt, and pepper. Mix gently until just combined.
4. Shape mixture into 16–20 even-sized meatballs using your hands or a scoop.
5. Place meatballs on the baking sheet and lightly spray with olive oil.
6. Bake for 20–25 minutes until golden and cooked through.
7. Serve warm with marinara, over pasta, or in sandwiches.
Notes
Let meatballs rest for 2–3 minutes after baking for better texture.
Use whole milk ricotta for the creamiest results.
Avoid overmixing the mixture to keep meatballs tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 280
- Sugar: 1g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 105mg