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Baked Chicken Ricotta Meatballs

Irresistibly Juicy Baked Chicken Ricotta Meatballs for Dinner

These Baked Chicken Ricotta Meatballs are a delightful, healthier take on a classic dish, perfect for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 22 minutes
Resting Time 5 minutes
Total Time 42 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken A lean protein base, perfect for juicy meatballs.
  • 1 cup Ricotta Cheese Adds creaminess and moisture for irresistible texture.
  • 1 large Egg Acts as a binder, ensuring the meatballs hold together beautifully.
  • 1 cup Breadcrumbs Provides structure and helps absorb any excess moisture.
  • 1/2 cup Parmesan Cheese Melts into the mixture for a salty, nutty depth of flavor.
  • 2 cloves Garlic Infuses savory aroma and enhances the overall taste.
  • 1/2 cup Onion Grated for even distribution, adding subtle sweetness and depth.
  • 1 tbsp Fresh Herbs (Parsley or Basil) Brightens the flavor profile with an Italian twist.
  • 1 tsp Salt Essential seasoning to elevate the dish.
  • 1/2 tsp Black Pepper Essential seasoning to elevate the dish.
  • 1 tsp Italian Seasoning Essential seasoning to elevate the dish.
Optional Add-ins
  • 1 cup Spinach Adds nutrients and a fresh flavor, perfect for variations.
  • 1/2 tsp Crushed Red Pepper Flakes For those who enjoy a bit of heat in their meatballs.

Equipment

  • baking sheet
  • Mixing Bowl
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly spray it with cooking oil.
  2. In a large mixing bowl, gently combine the ground chicken, ricotta cheese, large egg, breadcrumbs, grated Parmesan, minced garlic, and finely chopped onion. Sprinkle in the fresh herbs, salt, black pepper, and Italian seasoning. Stir until just combined.
  3. Using a cookie scoop or your hands, form the mixture into approximately 1.5-inch meatballs. Place each meatball on the prepared baking sheet.
  4. Bake for 18–22 minutes, or until lightly golden brown and fully cooked, reaching an internal temperature of 165°F (74°C).
  5. Remove the meatballs from the oven and let them rest for a couple of minutes. Serve over pasta or in a sub sandwich.

Nutrition

Serving: 2meatballsCalories: 320kcalCarbohydrates: 15gProtein: 28gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 130mgSodium: 650mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 600IUVitamin C: 2mgCalcium: 180mgIron: 2mg

Notes

Avoid overmixing to maintain tenderness and refrigerate the mixture if warm to help the meatballs hold together better. Store leftovers in an airtight container for up to 4 days.

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