Name: Perfect Baked Chicken Ricotta Meatballs (165°F)
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: Italian
Ingredients: 1 pound Ground Chicken; 1 cup Ricotta Cheese; 1 large Egg; 1/2 cup Breadcrumbs; 1/4 cup Grated Parmesan Cheese; 2 cloves Garlic (minced); 1/4 cup Grated Onion; 1/4 cup Fresh Parsley or Basil (chopped); 1 teaspoon Salt; 1/2 teaspoon Black Pepper; 1 teaspoon Italian Seasoning; 2 cups Marinara Sauce (for serving); 8 ounces Pasta (for serving)

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Baked Chicken Ricotta Meatballs have become my secret weapon for busy weeknights, and I can’t wait to share them with you! I first stumbled upon this gem when looking for a lighter alternative to my usual beef meatballs, and wow, did it deliver. The ricotta cheese makes them incredibly tender and moist, almost melt-in-your-mouth good, with a subtle tang that balances the savory chicken. The aroma that fills my kitchen as they bake is simply divine – a comforting mix of herbs and garlic. This recipe for easy baked chicken ricotta meatballs is a game-changer, offering a wholesome and satisfying meal without all the fuss. Let’s get cooking!

Why You’ll Love These Baked Chicken Ricotta Meatballs

Get ready to fall in love with these incredibly delicious and wholesome meatballs. They’re a weeknight dinner dream come true!

Incredibly Tender & Moist: Thanks to the ricotta cheese, these meatballs practically melt in your mouth.
Super Easy to Make: This homemade chicken ricotta meatballs recipe comes together in minutes.
Healthier Alternative: Lean ground chicken and baking instead of frying make these a lighter choice.
Packed with Flavor: A perfect blend of herbs, garlic, and Parmesan cheese creates a savory delight.
Versatile Serving Options: Enjoy them with pasta and marinara, as an appetizer, or even in sandwiches.
Kid-Friendly Favorite: Even picky eaters will gobble up these flavorful little bites.
Quick Cooking Time: Ready in under 40 minutes from start to finish, perfect for busy schedules.

Ingredients for Baked Chicken Ricotta Meatballs

Gathering these simple ingredients is the first step to making the best chicken ricotta meatball recipe. The beauty of these is how accessible everything is!

1 pound ground chicken – the lean protein base
1 cup ricotta cheese – this is key for that amazing tender texture and moisture
1 large egg – acts as a binder to hold everything together
1/2 cup breadcrumbs – panko or Italian style work great for binding and texture
1/4 cup grated Parmesan cheese – adds a salty, nutty depth of flavor
2 cloves garlic, minced – for that essential savory kick
1/4 cup grated onion – adds moisture and a subtle sweetness without large chunks
1/4 cup fresh parsley or basil, chopped – brings a burst of freshness
1 teaspoon salt – to enhance all the flavors
1/2 teaspoon black pepper – for a touch of spice
1 teaspoon Italian seasoning – ties all the classic Italian flavors together

How to Make Baked Chicken Ricotta Meatballs

Making these easy baked chicken ricotta meatballs is a breeze, and the process is so satisfying. You’ll love how quickly they come together!

Step 1: First things first, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This simple step ensures your meatballs won’t stick and makes cleanup a snap.
Step 2: Grab a large mixing bowl. Combine the 1 pound ground chicken, 1 cup ricotta cheese, 1 large egg, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 2 cloves minced garlic, 1/4 cup grated onion, and your chopped fresh herbs. Add the 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning. Mix everything gently with your hands until it’s just combined. Overmixing can make the meatballs tough, so be gentle!
Step 3: Now for the fun part – shaping! Roll the mixture into meatballs, aiming for about 1.5 inches in diameter. They should feel nicely formed but not overly compressed. Place these lovely little spheres onto your prepared baking sheet, making sure to leave a little space between each one. This allows the heat to circulate for even cooking and browning.

Perfect Baked Chicken Ricotta Meatballs (165°F) - Baked Chicken Ricotta Meatballs - additional detail

Step 4: Pop the baking sheet into your preheated oven. Bake for 18 to 22 minutes. You’re looking for them to be beautifully golden brown on the outside and cooked through. The best way to be sure is to use a meat thermometer – they should reach an internal temperature of 165°F (74°C). The kitchen will start to smell amazing at this point!
Step 5: Once perfectly baked, carefully remove the meatballs from the oven. Serve your delicious baked chicken ricotta meatballs warm. They are fantastic tossed in your favorite marinara sauce and served over pasta, or even enjoyed on their own as a tasty appetizer.

Pro Tips for the Best Baked Chicken Ricotta Meatballs

Want to elevate your chicken ricotta meatballs from good to absolutely incredible? I’ve learned a few tricks over the years that make all the difference in texture and flavor. Follow these tips for guaranteed success!

Don’t overmix the meatball mixture; gently combine everything just until it comes together. This is the key to super tender meatballs.
Using a meat thermometer is your best friend to ensure they are cooked through without drying out. Aim for that 165°F (74°C) internal temperature.
Letting the formed meatballs rest on the baking sheet for a few minutes before baking can help them hold their shape better.
Fresh herbs like parsley or basil add a vibrant freshness that you just can’t get from dried.

Perfect Baked Chicken Ricotta Meatballs (165°F) - Baked Chicken Ricotta Meatballs - additional detail

What’s the secret to perfect Baked Chicken Ricotta Meatballs?

The real secret lies in the ricotta cheese! It creates an unbelievably moist and tender texture, making these oven baked chicken meatballs practically melt in your mouth. Don’t skimp on it!

Can I make Baked Chicken Ricotta Meatballs ahead of time?

Absolutely! You can form the meatballs and store them, uncooked, in an airtight container in the refrigerator for up to 24 hours before baking. They also freeze beautifully!

How do I avoid common mistakes with Baked Chicken Ricotta Meatballs?

The biggest pitfall is overmixing, which leads to tough meatballs. Also, ensure your oven is properly preheated to 400°F (200°C) for even cooking. Lastly, don’t overcrowd the baking sheet!

Best Ways to Serve Baked Chicken Ricotta Meatballs

These versatile baked chicken ricotta meatballs are perfect for so many occasions. My absolute favorite way to enjoy them is tossed in a warm, zesty marinara sauce and served over a bed of perfectly cooked spaghetti. The sauce clings beautifully to the tender meatballs! For a lighter meal, try serving them alongside a crisp, fresh Caesar salad or some steamed asparagus. They also make a fantastic appetizer at parties, especially when served with toothpicks and a side of extra marinara for dipping. You could even tuck them into sub rolls for a delicious, lighter meatball sub!

Nutrition Facts for Baked Chicken Ricotta Meatballs

These baked chicken ricotta meatballs offer a satisfying and wholesome nutritional profile. Perfect for a balanced meal, they provide a good source of protein without compromising on flavor or tenderness. Here’s a breakdown of what you can approximately expect per serving (based on 3 meatballs):

Calories: 350 kcal
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Protein: 30 g
Carbohydrates: 30 g
Fiber: 2 g
Sugar: 2 g
Sodium: 600 mg
Cholesterol: 100 mg

Nutritional values are estimates and may vary based on specific ingredients used, portion sizes, and preparation methods. For more information on nutritional guidelines, consult resources like the USDA MyPlate.

How to Store and Reheat Baked Chicken Ricotta Meatballs

Properly storing and reheating your delicious baked chicken ricotta meatballs ensures they stay just as tasty as when they were freshly made. Once your meatballs have cooled completely – this is important to prevent condensation and sogginess – transfer them to an airtight container. You can keep them in the refrigerator for about 3 to 4 days. For longer storage, these meatballs freeze wonderfully! Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy them again, reheating is simple.

To reheat refrigerated meatballs, you can gently warm them in a skillet over medium-low heat, or pop them in a 350°F (175°C) oven for about 10-15 minutes. For frozen meatballs, thaw them overnight in the refrigerator first, then reheat as you would the refrigerated ones. Alternatively, you can reheat frozen meatballs directly in a sauce on the stovetop over low heat, stirring occasionally, until heated through. This method is great for keeping your chicken ricotta meatballs moist and flavorful, perfect for a quick meal any day of the week.

Frequently Asked Questions About Baked Chicken Ricotta Meatballs

Can I make Baked Chicken Ricotta Meatballs without breadcrumbs?

Yes, you absolutely can! If you’re looking for chicken ricotta meatballs no breadcrumbs, you can substitute them with an equal amount of almond flour, crushed pork rinds, or even quick oats. This is a great option for those following a low-carb or gluten-free diet. Just be sure to mix gently, as the binder might be slightly different.

What is the best way to serve these chicken and ricotta meatballs?

These baked chicken ricotta meatballs are incredibly versatile! My favorite way is tossed in marinara sauce and served over pasta, creating a comforting and classic Italian-American meal. They also make fantastic appetizers for parties, served with toothpicks and a side of dipping sauce. You can even use them in a sub sandwich for a delicious twist on a meatball hoagie!

Are these oven baked chicken meatballs healthy?

Compared to traditional fried meatballs, yes, these are a much healthier option. Using lean ground chicken and the baking method significantly reduces fat. The ricotta cheese adds protein and moisture without adding excessive calories. They are a fantastic choice for a balanced meal, especially when paired with whole wheat pasta or a fresh vegetable side.

How do I get my Baked Chicken Ricotta Meatballs to be perfectly round?

Achieving perfectly round meatballs is mostly about technique. After mixing the ingredients, scoop out uniform portions using a cookie scoop or a tablespoon. Then, gently roll each portion between your palms until it forms a smooth ball. Avoid pressing too hard, as this can make them dense. Placing them on a parchment-lined baking sheet also helps them maintain their shape during baking.

Variations of Baked Chicken Ricotta Meatballs You Can Try

Once you’ve mastered the basic baked chicken ricotta meatballs, don’t be afraid to get creative! These variations are fantastic for switching things up or catering to different dietary needs. For a lighter, low-carb option, try using almond flour or crushed pork rinds instead of traditional breadcrumbs to make low carb chicken ricotta meatballs. You can also easily make them gluten-free by using gluten-free breadcrumbs, creating delicious gluten free chicken ricotta meatballs. If you’re feeling adventurous, add some finely chopped spinach or sun-dried tomatoes to the mixture for an extra burst of flavor and color. For a quicker weeknight meal, consider making smaller meatballs; they’ll cook faster, making them a truly quick baked chicken ricotta meatballs option.