Baked Chicken Ricotta Meatballs Recipe
These Baked Chicken Ricotta Meatballs are incredibly tender, juicy, and full of flavor. The addition of creamy ricotta cheese makes them soft and moist, while baked to golden perfection for a healthier twist. Perfect for pairing with pasta, serving as appetizers, or enjoying on their own with your favorite marinara sauce!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 20 meatballs 1x
- Category: Main Dish, Appetizer
- Method: Baked
- Cuisine: Italian-American
Ingredients
Scale
- 500 g (1 lb) ground chicken
- ½ cup (125 g) ricotta cheese
- ½ cup (50 g) grated Parmesan cheese
- ½ cup (60 g) breadcrumbs (use gluten-free if needed)
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Olive oil spray (optional, for extra browning)
For Serving (Optional):
- Marinara sauce
- Spaghetti or your favorite pasta
- Fresh basil leaves
- Extra Parmesan cheese
Instructions
1. Preheat the oven:
- Set the oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the meatball mixture:
- In a large bowl, combine ground chicken, ricotta cheese, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, onion powder, salt, pepper, and parsley.
- Mix gently until just combined (avoid over-mixing to keep the meatballs tender).
3. Shape the meatballs:
- Use a tablespoon or cookie scoop to form the mixture into meatballs, about 1 ½ inches in diameter.
- Place them evenly on the prepared baking sheet.
4. Bake the meatballs:
- Spray lightly with olive oil for a golden finish (optional).
- Bake for 18-20 minutes, or until the internal temperature reaches 75°C (165°F) and they’re lightly browned on top.
- Broil for an additional 2-3 minutes for extra crispiness, if desired.
5. Serve:
- Serve warm with marinara sauce over pasta, or enjoy as a protein-packed snack with a sprinkle of fresh parsley and Parmesan on top.
Notes
- Use ground turkey as a substitute for chicken if preferred.
- Add a pinch of red pepper flakes for a little heat.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Find it online: https://ukfinda.com/baked-chicken-ricotta-meatballs-recipe/