Baked Chicken Ricotta Meatballs
A delicious and satisfying dish, combining lean ground chicken and creamy ricotta cheese for flavorful and moist meatballs, perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 1 lb ground chicken Lean ground chicken provides great texture.
- 3/4 cup ricotta cheese Adds moisture and creaminess.
- 1/2 cup grated Parmesan cheese For salty flavor.
- 1 cup breadcrumbs Helps bind the mixture.
- 2 cloves garlic, minced For aroma.
- 1 large egg Acts as a binding agent.
- 2 tbsp chopped fresh parsley Adds freshness.
- 1 tsp dried oregano Herb for flavor.
- 1/2 tsp salt For seasoning.
- 1/2 tsp black pepper Adds depth of flavor.
For Serving
- 2 cups marinara sauce For serving with meatballs.
- 2 tbsp olive oil For greasing or drizzling.
Instructions
Preparation and Baking
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or grease with olive oil.
- In a large bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, and minced garlic.
- Add the egg, parsley, oregano, salt, and black pepper, then mix gently until combined—avoid overmixing.
- Form the mixture into meatballs about 1.5 inches in diameter and place them on the prepared baking sheet.
- Drizzle or brush the tops with olive oil and bake for 22-25 minutes, checking for an internal temperature of at least 165°F (74°C).
- While the meatballs bake, warm the marinara sauce over low heat.
- Serve the meatballs hot with warm marinara sauce.
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Notes
For best results, chill the mixture for 30 minutes before shaping to help the meatballs hold their shape. You can also substitute other ground meats or add chopped vegetables for variations.