Tender, juicy, and packed with flavor, chicken ricotta meatballs are the perfect addition to your weeknight dinner rotation or a crowd-pleasing party platter. These meatballs are made with a blend of ground chicken, creamy ricotta, and a handful of seasonings, creating a soft texture and delightful taste. Serve them over pasta, with marinara, or as a standalone appetizer.
Why You’ll Love This Recipe
- Tender Texture: The ricotta cheese keeps the meatballs moist and fluffy.
- Simple Ingredients: You’ll likely have most of the ingredients on hand.
- Versatile Dish: Serve with pasta, in a sandwich, or as an appetizer.
- Family-Friendly: Kids and adults alike will enjoy these flavorful bites.
- Make-Ahead Friendly: Easy to prepare in advance for stress-free meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground chicken
- Ricotta cheese
- Parmesan cheese
- Egg
- Garlic, minced
- Fresh parsley, chopped
- Breadcrumbs
- Salt
- Black pepper
- Olive oil (for frying, optional)
- Marinara sauce (optional, for serving)
Directions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Ingredients: In a large bowl, combine ground chicken, ricotta, Parmesan, egg, garlic, parsley, breadcrumbs, salt, and black pepper. Mix until just combined; avoid overmixing.
- Form Meatballs: Use your hands or a cookie scoop to shape the mixture into even-sized balls, about 1-1.5 inches in diameter.
- Bake or Fry: Arrange the meatballs on the prepared baking sheet and bake for 20-25 minutes, until golden and cooked through. Alternatively, pan-fry in olive oil over medium heat until browned and cooked through.
- Serve: If desired, simmer the cooked meatballs in marinara sauce for a few minutes before serving.
Servings and Timing
- Servings: Approximately 4-6 servings, depending on portion size.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
Variations
- Herbs: Swap parsley for basil or oregano for a different flavor profile.
- Cheese: Substitute ricotta with cottage cheese or mascarpone.
- Spicy Kick: Add red pepper flakes or chopped chili for a spicy twist.
- Gluten-Free: Use gluten-free breadcrumbs.
- Sauce Options: Serve with Alfredo, pesto, or sweet chili sauce instead of marinara.
Storage/Reheating
- Refrigerator: Store cooled meatballs in an airtight container for up to 4 days.
- Freezer: Freeze cooked meatballs on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or simmer in sauce on the stovetop.
FAQs
1. Can I use ground turkey instead of chicken?
Yes, ground turkey works well as a substitute in this recipe.
2. Can I make these meatballs dairy-free?
Replace ricotta with a dairy-free alternative, such as almond ricotta or a tofu-based option.
3. How do I prevent the meatballs from falling apart?
Ensure the mixture is not too wet by adjusting the amount of breadcrumbs.
4. Can I fry these instead of baking?
Yes, pan-fry the meatballs in olive oil until browned and fully cooked.
5. Are these meatballs keto-friendly?
Use almond flour instead of breadcrumbs for a keto-friendly version.
6. Can I add vegetables to the mixture?
Finely grated zucchini or carrots can be added for extra nutrients.
7. What sauce pairs best with these meatballs?
Marinara, Alfredo, or even a tangy barbecue sauce complement these meatballs well.
8. How do I know when the meatballs are cooked through?
Use a meat thermometer; the internal temperature should reach 165°F (74°C).
9. Can I prepare the mixture in advance?
Yes, you can prepare the mixture up to 24 hours ahead and store it in the fridge.
10. What’s the best way to serve these meatballs?
Serve over pasta, in a sub sandwich, or as an appetizer with dipping sauce.
Conclusion
Chicken ricotta meatballs are a delicious, versatile, and easy-to-make dish that suits any occasion. Whether you’re preparing a quick family meal or entertaining guests, this recipe will surely impress. With endless variations and simple storage options, you’ll find yourself returning to this recipe time and again. Give it a try and elevate your meatball game today!
PrintChicken Ricotta Meatballs
These Chicken Ricotta Meatballs are tender and flavorful, thanks to the combination of ground chicken and ricotta cheese. Baked to perfection and smothered in a creamy spinach Alfredo sauce, they make a comforting and satisfying meal.
Ingredients
For the Meatballs:
- 1.5 pounds (700g) ground chicken
- 6 ounces (about 3/4 cup) whole milk ricotta cheese
- 1/2 cup Italian breadcrumbs
- 1/2 cup milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup sun-dried tomatoes, finely chopped
- 1 large egg
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Spinach Alfredo Sauce:
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1.5 cups heavy cream (35% fat)
- 2 cups freshly grated Parmesan cheese
- 5 ounces (150g) baby spinach
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the Meatballs:
- Preheat your oven to 450°F (235°C). Line a large baking sheet with parchment paper.
- In a medium bowl, combine the breadcrumbs and milk. Let soak for 2 minutes.
- In a large bowl, mix the soaked breadcrumbs, ground chicken, ricotta cheese, onion, garlic, parsley, sun-dried tomatoes, egg, Parmesan cheese, Italian seasoning, salt, and pepper until just combined. Avoid overmixing to keep the meatballs tender.
- Shape the mixture into 18-20 meatballs, about 2.5 inches in diameter, and place them on the prepared baking sheet. Lightly spray with cooking oil.
- Bake for 15-20 minutes, until the meatballs are crisp on the outside and cooked through.
- Prepare the Spinach Alfredo Sauce:
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 2 minutes, stirring occasionally.
- Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper.
- Add the baby spinach and cook for 1-2 minutes, until wilted.
- Combine and Serve:
- Add the baked meatballs to the skillet with the Alfredo sauce. Gently toss to coat the meatballs in the sauce.
- Cook for an additional 2 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Serve hot over pasta, rice, or with crusty bread.
Notes
- For a lighter option, you can use ground turkey instead of ground chicken.
- Ensure the internal temperature of the meatballs reaches 165°F (74°C) for safe consumption.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.