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Baked Chicken Ricotta Meatballs displayed as a featured image for a delicious and easy recipe.

Best Baked Chicken Ricotta Meatballs

These baked chicken ricotta meatballs are incredibly tender, juicy, and flavorful, thanks to the addition of ricotta cheese. They are easy to make and perfect for a weeknight dinner, offering a healthier alternative to traditional beef meatballs.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken
  • 1 cup ricotta cheese whole milk or part-skim
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs plain or Italian-style
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup milk or water
  • Marinara sauce for serving
  • Cooked pasta for serving
  • Fresh basil leaves for garnish
  • Extra Parmesan cheese for serving

Equipment

  • Large bowl
  • Baking sheet
  • Parchment paper
  • Measuring cups
  • Measuring spoons
  • Spoon or ice cream scoop
  • Oven
  • Fork or hands for mixing

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, parsley, minced garlic, egg, Italian seasoning, salt, pepper, and milk (or water).
  3. Gently mix all the ingredients together until just combined. Be careful not to overmix.
  4. Using a spoon or small ice cream scoop, form the mixture into meatballs about 1-1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet.
  5. Bake for 20-25 minutes, or until the meatballs are cooked through and golden brown. The internal temperature should reach 165°F (74°C).
  6. Serve the Baked Chicken Ricotta Meatballs immediately with your favorite marinara sauce and cooked pasta. Garnish with fresh basil leaves and extra Parmesan cheese, if desired.

Notes

For drier meatballs, add more milk or water (1-2 tablespoons at a time). If meatballs are too crumbly, add another egg. To prevent sticking, ensure the baking sheet is well-lined with parchment paper and lightly greased. Meatballs can be made ahead of time and stored in the refrigerator for up to 24 hours before baking, or frozen after baking. To freeze, cool the baked meatballs, arrange in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat in the oven at 350°F (175°C) until heated through, or simmer in marinara sauce. Flavor variations include adding red pepper flakes for spice, increasing garlic and adding other herbs, incorporating sun-dried tomatoes and feta for a Mediterranean twist, or mixing in cooked Italian sausage.