Chicken Ricotta Meatballs: A Delicious Twist on a Classic Dish
Tender and juicy chicken meatballs blended with creamy ricotta, Parmesan, and herbs—perfect for an Italian-American main course. Ready in just 40 minutes, they’re ideal served with marinara, pasta, or veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 20–24 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: High-Protein
Ingredients
- 1 lb (450g) ground chicken
- 1/2 cup ricotta cheese
- 1/2 cup breadcrumbs (Italian or plain)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (or 1 tsp dried)
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of chili flakes (optional)
- Olive oil spray or 1 tbsp for browning (if pan-frying)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. In a large bowl, gently mix ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, onion powder, salt, and pepper until just combined.
3. Form 1.5-inch meatballs using a scoop or hands, place on baking sheet.
4. Bake 20-25 minutes until internal temp reaches 165°F (74°C). Optionally broil 1-2 minutes for golden tops.
5. Optional pan-fry: Brown meatballs in 1 tbsp olive oil on medium heat, then finish baking 10-15 minutes.
6. Serve with marinara, pasta, or veggies.
Notes
• Use gluten-free breadcrumbs for gluten-free option.
• Swap breadcrumbs with almond flour or crushed pork rinds for low-carb/keto.
• Insert a mozzarella cube inside each meatball for cheesy surprise.
• Freeze cooked meatballs in a single layer, then store in freezer bags for up to 2 months.
Nutrition
- Serving Size: 1 meatball
- Calories: 110
- Sugar: 0g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 2.5g
- Carbohydrates: 3g
- Fiber: 0.3g
- Protein: 9g
- Cholesterol: 50mg