These easy Chicken Meatballs with Ricotta are light and fluffy thanks to the combination of ground chicken and ricotta cheese. A healthy dish that is great paired with your favorite sauce or gravy and pasta or potatoes.
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Why We Love These Chicken Ricotta Meatballs
- An easy recipe with simple ingredients that is ready to enjoy in under 45 minutes.
- These meatballs have a tender and light texture from the combination of the ground chicken and ricotta cheese.
- A versatile recipe that can be served so many different ways! Serve it with your favorite sauce or gravy and pair them with pasta or mashed potatoes.
- They're freezer friendly and can be made ahead of time. Perfect for meal prepping and freezer meals.
- A healthy dinner that you can feel good about serving your family.
- This recipe is family friendly! Everyone devours these meatballs!
- A crowd pleasing recipe that is perfect for any occasion from weeknight dinners to serving company.
Chicken Meatballs with Ricotta
- Ground Chicken
- Ricotta Cheese
- Grated Parmesan Cheese
- Breadcrumbs
- Large Egg
- Minced Garlic
- Minced Onion
- Dried Parsley
- Salt
- Black Pepper
Substitution Suggestions
- Ground Chicken: Ground turkey is a good substitute, but ground beef, ground pork or a combination of both are also good options.
- Ricotta Cheese: I like to use whole milk ricotta cheese, but you can use a lighter one if you prefer. The whole milk ricotta yields a richer and creamier texture.
- Parmesan Cheese: Freshly grated Parmesan cheese is my favorite, but Romano, Asiago or Pecorino are delicious options.
- Minced Garlic: If you prefer to use dried garlic you can use 2 teaspoons of dried minced garlic or 1 teaspoon of garlic powder.
- Dried Parsley: You can add extra flavorings if you like. Dried basil, oregano, herbs de Provence or Italian seasoning are great options. For a little heat you can add a pinch of red pepper flakes.
How to Make Chicken Meatballs with Ricotta
- First, preheat oven to 375°F and line a large baking sheet with parchment paper or aluminum foil.
- Next, in a large bowl combine all the meatball ingredients: ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, dried onion flakes, dried parsley, salt and black pepper. Gently mix it all together until everything is evenly combined but being careful not to overmix.
- Now using a medium scoop, scoop the meatball mixture into 24 balls placing them onto prepared baking tray. Then roll them into smooth meatballs.
- Bake the meatballs in preheated oven on center rack for 20-25 minutes until lightly golden brown and the center reaches 160°F.
- Enjoy the meatballs as is or serve with your favorite sauce or gravy.
Serving Chicken Meatballs with Ricotta
My favorite way to serve these meatballs is with a simple homemade tomato sauce and pasta. Although my kiddos love these with a creamy sauce and mashed potatoes. They are also so delicious served with marinara and shredded mozzarella cheese on hoagie buns.
All those ideas pair will with a simple green salad or roasted vegetables and some crusty bread. Here are some of our favorite side dishes:
- Roasted Broccoli and Cauliflower
- Garlic Parmesan Green Beans
- Roasted Brussels Sprouts
- Homemade Garlic Breadsticks
- Garlic Parmesan Focaccia Bread
- Homemade French Bread
Before this recipe was developed this delicious Chicken Meatballs Recipe and my Grandma's Meatball Recipe were my go to. They are all equally delicious meatball recipes!!!
Storing Meatballs with Ricotta
Storing: Store any leftover meatballs that are completely cooled in an airtight container in the fridge for up to 4 days. You can store the meatballs plain or in any sauce or gravy.
Reheating: Reheat the meatballs on the stove over low heat, in a low oven, or in the microwave until warmed through.
Freezing: Once the meatballs have completely cooled you can stick the entire pan of meatballs in the freezer for an hour or so to flash freeze them. Once frozen, add the meatballs to a freezer safe air tight container or freezer bag. Label, date and then freeze for up to 4 months. You can also freeze the meatballs in marinara sauce if you prefer.
Thawing: Thaw the meatballs overnight in the fridge. Once thawed you can warm them in a heated sauce or gravy. Or use the reheating options stated above.
Heather's Favorite Tools for this Recipe
- These nestled mixing bowls are my favorite for prepping ingredients.
- A garlic press works great if you don't want to chop fresh garlic. I use a Pampered Chef one but this garlic press from OXO is a great one too!
- A box grater to shred your own cheese. I use mine almost every day!
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking pans to any others. Find yourself a consultant, host a party and treat yourself to something. These aluminum sheet pans from Nordic Ware are a great option too.
- A medium sized cookie scoop that holds about 2 tablespoons is great for these meatballs. Again I mostly use the Pampered Chef one but this medium scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
- An instant-read thermometer is ideal for checking the temperature of chicken. I use the Pampered Chef one but this instant read thermometer from OXO is great too!
Tips for Baked Chicken Ricotta Meatballs
- The most important rule about making any type meatballs or meatloaf is to not over work or over mix the meat mixture. Over working the meat will create really tough and dry meatballs.
- For best results use a scoop to portion out the meatballs. This will ensure even cooking because the meatballs will all be the same size.
- Do not overbake the meatballs. Overbaking will create dry meatballs. Bake just until cooked or the internal temperature is 160°F.
More Healthy Dinner Recipes:
- Ground Turkey Teriyaki Bowl
- Corn Flake Chicken Tenders
- Crock Pot Beef Stew
- Honey Mustard Chicken Breast
- Bacon Wrapped Cheesy Broccoli Chicken
- Sheet Pan Shrimp Scampi
- Easy Turkey Meatloaf
- Egg Roll in a Bowl
- Air Fryer Tilapia
- Bruschetta Chicken
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Chicken Meatballs with Ricotta
Ingredients
- 1 pound ground chicken
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup plain breadcrumbs
- 1 large egg
- 1 tablespoon minced garlic
- 2 tablespoons dried minced onion
- 2 teaspoons dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large mixing bowl combine all the ingredients. Gently mix it all together until everything is evenly combined but being careful not to overmix.
- Using a medium scoop, scoop the meat mixture into 24 balls placing them onto prepared sheet pan. Then roll them into smooth meatballs.
- Bake the meatballs in preheated oven on center rack for 20-25 minutes or until the center reaches 160°F.
- Enjoy the meatballs as is or serve with your favorite sauce or gravy.
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