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Baked Chicken Ricotta Meatballs

These creamy and delicious baked chicken ricotta meatballs are easy to prepare and perfect for any family meal or gathering, all while keeping your kitchen clean with just one pan to wash.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine Italian
Servings 4 servings
Calories 220 kcal

Ingredients
  

Meatball Mixture

  • 1 pound ground chicken You can use ground turkey or beef as alternatives.
  • 1 cup ricotta cheese For a creamier texture.
  • 1/2 cup grated Parmesan cheese Feel free to add more for extra flavor.
  • 1/4 cup breadcrumbs Helps bind the meatballs together.
  • 1 large egg Binds the ingredients.
  • 2 cloves garlic, minced Enhances flavor.
  • 1/4 cup fresh parsley, chopped Adds freshness.
  • 1 teaspoon Italian seasoning You can adjust this according to your taste.
  • to taste Salt and pepper Season to your preference.
  • as needed Olive oil for drizzling Key for achieving a crisp exterior.

Instructions
 

Preparation

  • Preheat the oven to 400°F (200°C).
  • In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, chopped parsley, Italian seasoning, salt, and pepper.
  • Mix until well combined.
  • Form the mixture into meatballs, about 1.5 inches in diameter, and place them on a baking sheet.
  • Drizzle lightly with olive oil.

Baking

  • Bake in the preheated oven for 25-30 minutes or until golden brown and cooked through.

Serving

  • Serve as an appetizer or over pasta with a cream sauce if desired.

Notes

Store leftovers in the fridge for up to 3-4 days or freeze in an airtight container for up to 3 months. Reheat in microwave or oven as needed. Consider mixing in spinach or mushrooms for a veggie-packed version.
Keyword Baked Chicken, easy dinner, Meatballs, One Pan Meal, ricotta