Baked Chicken Ricotta Meatballs

Save this recipe on:

These Baked Chicken Ricotta Meatballs have completely changed the way I feel about ground chicken. I used to think chicken meatballs were always a bit too dry or lacking in richness, but the addition of creamy ricotta cheese and fresh herbs turns them into something truly irresistible. They’re tender, juicy, and full of flavor with golden brown tops and a comforting savory sauce that soaks into every bite.

I love serving these on weeknights when I want something cozy and homemade but still easy enough to pull together after work. Whether you pair them with pasta, serve them over mashed potatoes, or simply enjoy them with a crusty piece of bread, they always feel special. I also make extra just to have some on hand for meal prep — they reheat beautifully!

Why You’ll Love This Baked Chicken Ricotta Meatballs Recipe

• Juicy, flavorful meatballs without being greasy.
• Baked, not fried — less mess, healthier too.
• Ricotta adds creaminess and keeps the texture ultra soft.
• Easy to make ahead and freezer-friendly.
• Perfect for a cozy dinner or impressive appetizer.

---

What Kind of Ricotta Should I Use?

I recommend using whole milk ricotta for this recipe. It’s creamier and less watery, which helps the meatballs hold their shape and adds incredible richness. If your ricotta seems very wet, just drain it in a fine mesh strainer for 10–15 minutes before mixing.

---

Options for Substitutions

• Ground Chicken: You can swap in ground turkey for a leaner but still tasty version.
• Ricotta Cheese: If you don’t have ricotta, try cottage cheese (blended until smooth) or mascarpone for a similar creamy effect.
• Breadcrumbs: Gluten-free breadcrumbs or almond flour work well if you’re avoiding gluten.
• Fresh Herbs: Dried herbs can be used in a pinch — just reduce the quantity by half.
• Parmesan: Pecorino Romano is a great alternative for a saltier, sharper flavor.

---

Ingredients for This Baked Chicken Ricotta Meatballs Recipe

• Ground Chicken: The star of the recipe, providing a lean yet flavorful base.
• Ricotta Cheese: Adds creaminess and moisture to keep the meatballs tender and rich.
• Breadcrumbs: Help bind the mixture and absorb excess moisture for the perfect texture.
• Grated Parmesan: Brings a sharp, savory depth that enhances the chicken’s mild flavor.
• Fresh Parsley: Gives a burst of brightness and freshness.
• Fresh Basil: Offers sweet, aromatic notes that elevate the overall flavor.
• Garlic (minced): Adds a punch of flavor and warmth.
• Egg: Acts as a binder to help hold the meatballs together.
• Salt & Black Pepper: Essential seasonings that balance and bring out the flavors.
• Olive Oil (for brushing or drizzling): Helps achieve a golden, slightly crisp surface during baking.

---

Step 1: Preheat and Prepare Your Pan

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking and encourage even browning.

---

Step 2: Mix the Meatball Ingredients

In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, Parmesan, chopped parsley, chopped basil, minced garlic, egg, salt, and pepper. Use clean hands or a large spoon to gently mix until just combined. Be careful not to overmix, which can make the meatballs tough.

---

Step 3: Shape the Meatballs

Using a cookie scoop or your hands, form the mixture into balls roughly 1.5 inches in diameter. You should get about 18–20 meatballs. Place them evenly spaced on the prepared baking sheet.

---

Step 4: Bake to Perfection

Drizzle or lightly brush the tops of the meatballs with olive oil. Bake in the preheated oven for 20–25 minutes, or until the meatballs are golden brown on top and cooked through (internal temperature should be 165°F or 74°C).

---

Step 5: Serve and Enjoy

Once baked, remove from the oven and let rest for a few minutes. Serve warm with a creamy herb sauce, marinara, or your favorite side dish. Garnish with extra chopped herbs or a sprinkle of Parmesan if desired.

---

How Long to Prepare the Baked Chicken Ricotta Meatballs Recipe

Prep Time

It takes about 15–20 minutes to mix the ingredients and shape the meatballs. If you’re draining ricotta or finely chopping fresh herbs, add another 5 minutes for prep. Using a cookie scoop can help speed up forming the meatballs evenly.

Cooking Time

The meatballs bake in the oven for approximately 20–25 minutes. Depending on your oven, you might want to broil them for the last 2–3 minutes to enhance browning.

---

Tips for Perfect Baked Chicken Ricotta Meatballs

• Don’t overmix the meatball mixture — it can make the meatballs dense.
• Use a cookie scoop for uniform size and even cooking.
• Make sure your ricotta isn’t too wet; strain if necessary.
• Brushing the tops with olive oil helps them brown beautifully.
• Let them rest a few minutes after baking to reabsorb juices.

---

Watch Out for These Mistakes While Cooking

• Skipping the seasoning: Always taste a tiny cooked piece before shaping the whole batch.
• Using wet ricotta: It will cause the meatballs to be soggy or fall apart.
• Overbaking: These cook quickly. Use a thermometer to avoid drying them out.
• Crowding the baking sheet: Leave space for airflow to allow even browning.
• Not using parchment or greasing: Helps prevent sticking and makes cleanup easier.

---

What to Serve With Baked Chicken Ricotta Meatballs?

1. Creamy Polenta

The soft, buttery texture pairs beautifully with the tender meatballs.

2. Garlic Mashed Potatoes

A cozy, flavorful base that soaks up all the delicious juices.

3. Spaghetti or Tagliatelle

Keep it classic with pasta tossed in a simple garlic and oil sauce or a light tomato sauce.

4. Crusty Artisan Bread

Perfect for mopping up any remaining sauce or juices on the plate.

5. Roasted Vegetables

A tray of roasted carrots, zucchini, or broccoli adds color and balance to the dish.

---

Storage Instructions

Refrigeration

Store cooled meatballs in an airtight container in the refrigerator for up to 4 days. They reheat well in the oven or microwave.

Freezing

Once fully baked and cooled, freeze meatballs in a single layer on a sheet tray, then transfer to a zip-top bag or freezer-safe container. Freeze for up to 3 months. Reheat from frozen in the oven at 350°F (175°C) until heated through.

Reheating

Reheat leftovers in the oven for the best texture, or microwave for convenience. Add a splash of broth or sauce if they seem dry.

---

Estimated Nutrition

• Serving Size: 3 meatballs
• Calories: ~230 kcal
• Protein: 18g
• Carbohydrates: 4g
• Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 75mg
• Sodium: 320mg
• Fiber: 0.5g
• Sugar: 1g

---

Frequently Asked Questions

What makes these meatballs so moist?

The ricotta cheese is key — it adds richness and moisture without making the mixture too loose.

Can I make these ahead of time?

Absolutely. You can mix and shape the meatballs up to a day in advance and keep them refrigerated until ready to bake.

Are they good for meal prep?

Yes! These meatballs keep well and can be reheated throughout the week or frozen for future meals.

Can I pan-fry instead of bake?

Yes, pan-frying works if you prefer a crispier exterior, but you’ll need to cook them in batches and watch carefully for doneness.

What sauce goes best with these?

They’re versatile — creamy herb sauces, tomato-based sauces, or even garlic butter work beautifully.

---

Conclusion

Baked Chicken Ricotta Meatballs are an easy, flavorful dish that brings comfort and elegance to any meal. Creamy, juicy, and infused with fresh herbs, they’re perfect for weeknight dinners or weekend entertaining. Whether you serve them with pasta, polenta, or just some crusty bread, you’re in for a warm and satisfying experience.

---

Print

Save this recipe on: