Baked Chicken Ricotta Meatballs

Introduction

Baked Chicken Ricotta Meatballs are a delicious and healthier twist on traditional meatballs. Made with lean ground chicken and the creamy richness of ricotta cheese, these meatballs are tender, flavorful, and perfect for any occasion. The combination of savory herbs, a touch of garlic, and the subtle richness of ricotta makes them a standout dish that can be paired with pasta, served in sandwiches, or enjoyed on their own.

The first time I made these, I was looking for a lighter alternative to classic beef meatballs, and the result was a hit. The ricotta added a velvety texture, keeping the meatballs moist and flavorful, while the baked preparation made them wonderfully easy to cook. My family loved them paired with marinara sauce over spaghetti, and the leftovers made amazing sliders the next day.

What’s great about these Baked Chicken Ricotta Meatballs is their versatility and simplicity. With just a few wholesome ingredients, you can whip up a batch in no time. They’re perfect for weeknight dinners, meal prepping, or even as an appetizer for gatherings. Once you try them, they’re sure to become a regular in your recipe rotation!

Perfect for:

• Family dinners
• Meal prepping
• Serving with pasta or in sandwiches
• Low-carb and gluten-free diets
• A hearty appetizer

Why You’ll Love This Baked Chicken Ricotta Meatballs

Here’s why Baked Chicken Ricotta Meatballs will quickly become a go-to recipe:

• Tender and Juicy: Thanks to the ricotta cheese, these meatballs are incredibly moist and tender without being greasy.
• Low-fat and Flavorful: Ground chicken is a lean protein, making these meatballs a healthier option without sacrificing taste.
• Easy to Make: With simple ingredients and minimal prep time, these meatballs are easy to assemble and bake.
• Versatile: Serve them over pasta, in a sub roll, or enjoy them with your favorite sauce.
• Customizable: You can add your favorite herbs, spices, or even vegetables to the meatball mix to suit your taste.

Preparation and Cooking Time

• Total Time: 45 minutes
• Preparation Time: 15 minutes
• Cooking Time: 25-30 minutes
• Servings: 20-24 meatballs
• Calories per serving: Approximately 120-140 calories (per 3 meatballs)
• Key Nutrients: Protein: 16g, Carbs: 2g, Fat: 6g

Ingredients

Gather these ingredients to make your Baked Chicken Ricotta Meatballs:

• 1 lb ground chicken
• 1/2 cup ricotta cheese (full-fat for best results)
• 1/2 cup breadcrumbs (use gluten-free breadcrumbs if preferred)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for greasing the baking sheet or drizzling over meatballs)

Ingredient Highlights

• Ricotta Cheese: Ricotta adds moisture and richness to the meatballs, making them extra tender and flavorful.
• Ground Chicken: A lean protein option that helps keep the meatballs lighter, yet still satisfying.
• Breadcrumbs: Used to bind the ingredients together and provide structure, while maintaining a light texture.
• Garlic and Herbs: The garlic, parsley, and oregano infuse the meatballs with aromatic flavor.
• Parmesan Cheese: Adds a salty, umami-rich depth of flavor that enhances the taste of the chicken.

Step-by-Step Instructions

Here’s how to make Baked Chicken Ricotta Meatballs:

Prepare the Meatball Mixture:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Combine the Ingredients: In a large bowl, combine the ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, and pepper.
3. Mix Until Combined: Using your hands or a spoon, mix the ingredients until fully combined. Be careful not to overwork the mixture, as it can make the meatballs tough.
4. Shape the Meatballs: Using your hands or a cookie scoop, form the mixture into 1 to 1.5-inch meatballs and place them evenly spaced on the prepared baking sheet.

Bake the Meatballs:

5. Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the meatballs are golden brown and cooked through (an internal temperature of 165°F or 75°C).
6. Optional – Add Sauce: If desired, you can add marinara sauce on top of the meatballs during the last 5 minutes of baking for extra flavor.

Serve:

7. Serve and Enjoy: Serve the meatballs with pasta, a side of vegetables, or in a sub roll with melted cheese for a delicious meal.

How to Serve Baked Chicken Ricotta Meatballs

Baked Chicken Ricotta Meatballs can be served in various ways:

• With Pasta: Serve them over spaghetti or your favorite pasta, topped with marinara sauce and a sprinkle of Parmesan.
• In a Sub Roll: Place the meatballs in a toasted sub roll with marinara sauce and melted mozzarella for a hearty sandwich.
• With a Salad: Serve them alongside a fresh green salad for a lighter meal.
• As an Appetizer: Serve the meatballs with toothpicks and marinara sauce for dipping at parties or gatherings.

Additional Tips for Baked Chicken Ricotta Meatballs

Here are some tips to ensure your Baked Chicken Ricotta Meatballs turn out perfect every time:

• Use full-fat ricotta for creamier meatballs: Full-fat ricotta will yield richer, more tender meatballs compared to low-fat or skim varieties.
• Don’t overmix the meatball mixture: Gently combine the ingredients until just mixed to avoid dense or tough meatballs.
• Chill the mixture before shaping: If the mixture feels too sticky, refrigerate it for 20-30 minutes. This makes it easier to roll into uniform balls.
• Use an ice cream scoop for even sizing: A small cookie or ice cream scoop helps ensure your meatballs are the same size, which promotes even cooking.
• Preheat your baking sheet: Place the empty baking sheet in the oven while it preheats. Adding meatballs to a hot surface helps create a nice sear on the bottoms.
• Line the baking sheet with parchment paper: This prevents sticking and makes cleanup a breeze.
• Add grated Parmesan to the mixture: Parmesan cheese enhances the flavor of the meatballs and pairs wonderfully with ricotta.
• Test one meatball before baking the batch: Cook a small meatball in a skillet to check for seasoning. Adjust salt, pepper, or other spices as needed.
• Brush the meatballs with olive oil: Lightly brushing olive oil over the meatballs before baking adds a golden finish and helps retain moisture.
• Serve with a flavorful sauce: Pair your baked chicken ricotta meatballs with marinara, pesto, or creamy Alfredo sauce for added flavor and variety.

Recipe Variations for Baked Chicken Ricotta Meatballs

Here are 5 variations you can try for Baked Chicken Ricotta Meatballs:

• Spinach and Ricotta Chicken Meatballs: Add 1 cup of finely chopped spinach to the meatball mixture for extra nutrients and flavor.
• Spicy Chicken Ricotta Meatballs: Add a teaspoon of red pepper flakes or chopped jalapeños for a spicy kick.
• Cheesy Chicken Ricotta Meatballs: Fold in extra shredded mozzarella cheese into the meatball mixture for extra melty goodness.
• Gluten-Free Chicken Ricotta Meatballs: Use gluten-free breadcrumbs to make these meatballs gluten-free.
• Buffalo Chicken Ricotta Meatballs: Add a few tablespoons of buffalo sauce to the meatball mixture for a spicy and tangy flavor.

Freezing and Storage for Baked Chicken Ricotta Meatballs

• Freezing: These meatballs freeze well both before and after baking. For raw meatballs, place them on a baking sheet and freeze until firm, then transfer to a zip-top bag for up to 3 months. For baked meatballs, allow them to cool completely and store in an airtight container or freezer bag.
• Storage: Store leftover baked meatballs in the fridge for up to 3 days in an airtight container. Reheat in the microwave or oven before serving.

Special Equipment for Baked Chicken Ricotta Meatballs

Here are some special equipment items to make preparing your Baked Chicken Ricotta Meatballs easier:

• Mixing Bowl: For combining all the ingredients for the meatballs.
• Cookie Scoop or Spoon: To portion out the meatballs evenly.
• Baking Sheet: For baking the meatballs to perfection.
• Meat Thermometer: To check the internal temperature of the meatballs.
• Parchment Paper or Silicone Mat: To prevent the meatballs from sticking to the baking sheet.

Frequently Asked Questions for Baked Chicken Ricotta Meatballs

1. Can I use ground turkey instead of chicken?
   Yes, ground turkey works as a great substitute for ground chicken and will provide a slightly different flavor but still be delicious.
2. Can I make these meatballs ahead of time?
   Yes, you can prepare and shape the meatballs ahead of time. Store them in the fridge for up to 24 hours before baking, or freeze them for longer storage.
3. Can I make these meatballs without ricotta?
   If you prefer, you can substitute ricotta with cream cheese, mascarpone, or even Greek yogurt for a similar creamy texture.
4. How do I know when the meatballs are done?
   Meatballs are done when they reach an internal temperature of 165°F (75°C), or when they are golden brown on the outside and firm in the center.

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Conclusion

Baked Chicken Ricotta Meatballs are a deliciously lighter take on a classic favorite. With the creamy richness of ricotta cheese and the lean protein of ground chicken, these meatballs are both satisfying and wholesome. Perfect for serving over pasta, stuffing into a sandwich, or enjoying as a bite-sized appetizer, they bring versatility and flavor to any meal.

This recipe is as easy to prepare as it is enjoyable, making it a great choice for busy weeknights or casual get-togethers. Whether you’re whipping them up for your family or sharing them with friends, these meatballs are sure to impress and become a staple in your kitchen.

I’d love to see how your Baked Chicken Ricotta Meatballs turn out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy cooking!