Description
Tender Baked Chicken Ricotta Meatballs made with ground chicken and ricotta, perfect for a cozy, weeknight meal. They pair well with pasta, rice, or salads and make for exciting leftovers.
Ingredients
Meatball Ingredients
- 1 lb Ground chicken (Not ultra lean for better juiciness.)
- 1 cup Ricotta cheese (Whole milk ricotta preferred.)
- 1 large Egg (Helps bind ingredients.)
- 1/2 cup Breadcrumbs (Plain or Italian style.)
- 1/4 cup Parmesan cheese (Fresh grated tastes best.)
- 2 cloves Garlic (Minced or grated.)
Seasoning Ingredients
- 1 tbsp Italian seasoning
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 cup Chopped parsley or basil (Optional.)
- as needed Olive oil spray (For the pan and a light mist on top.)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it.
- In a large bowl, add ground chicken, ricotta, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, pepper, and herbs if using. Mix gently with a fork or your hands until just combined. Do not overmix.
- Scoop and roll the mixture into meatballs, about 1.5 inches wide, and place them spaced out on the pan.
- Lightly mist the tops of the meatballs with olive oil spray.
Cooking
- Bake for 18 to 22 minutes, or until cooked through and lightly golden. Optionally broil for 1-2 minutes for extra color.
Notes
For tender meatballs, avoid using ultra-lean chicken, mix gently, chill the mixture if sticky, and do not overbake. They can be served with a variety of sauces like marinara, vodka sauce, pesto, or creamy Alfredo.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: dinner, Main Course
- Cuisine: Italian