Name: Baked Chicken Ricotta Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 1 lb ground chicken; 1/2 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 1/3 cup breadcrumbs; 1 large egg; 2 garlic cloves, minced; 2 tablespoons fresh parsley, chopped; 1/2 teaspoon onion powder; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil (for brushing)

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These baked chicken ricotta meatballs are juicy, tender, and full of flavor with a creamy richness from the ricotta cheese. I like making them when I want a lighter take on traditional meatballs without sacrificing taste. They’re perfect served with pasta, tucked into a sandwich, or enjoyed on their own with a side salad.

Why You’ll Love This Recipe

I love this recipe because it’s simple, healthy, and incredibly satisfying. The ricotta keeps the meatballs moist and soft, which makes them different from other meatball recipes I’ve tried. Since they’re baked instead of fried, I can prepare a big batch with minimal cleanup. Plus, they freeze well, so I always have a homemade meal ready when I need it. Baked Chicken Ricotta Meatballs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground chicken
Ricotta cheese
Grated Parmesan cheese
Breadcrumbs
Egg
Garlic, minced
Fresh parsley, chopped
Onion powder
Salt
Black pepper
Olive oil (for brushing)

Directions

I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, I mix the ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, onion powder, salt, and pepper until just combined.
I scoop out portions of the mixture and roll them into meatballs, placing them on the prepared baking sheet.
I brush the tops lightly with olive oil to help them brown.
I bake the meatballs for 20–25 minutes, until they’re golden and cooked through.
I let them rest for a few minutes before serving them warm with my favorite sauce or side.

Servings and timing

This recipe makes about 16–20 meatballs, serving 4 to 5 people depending on portion size. It takes me around 15 minutes to prepare the mixture and another 20–25 minutes to bake, so everything’s ready in about 40 minutes.

Variations

I sometimes add red pepper flakes or chopped sun-dried tomatoes for extra flavor. If I want a lower-carb option, I replace the breadcrumbs with almond flour. For a Mediterranean twist, I stir in chopped spinach and crumbled feta. They’re also great simmered in marinara sauce after baking for a more traditional meal.

storage/reheating

I store leftover meatballs in an airtight container in the fridge for up to 4 days. To reheat, I warm them in the oven at 350°F for 10 minutes or microwave them for 1–2 minutes until heated through. If I freeze them, I do it after baking, and they last up to 3 months. I reheat from frozen in the oven until hot all the way through. Baked Chicken Ricotta Meatballs

FAQs

Can I use ground turkey instead of chicken?

Yes, I can easily swap in ground turkey. The texture stays similar, and the ricotta keeps them just as moist.

Do I need to drain the ricotta?

If the ricotta is very wet, I like to drain it slightly with a paper towel to avoid making the mixture too soft.

Can I make them ahead of time?

Absolutely. I prepare the mixture, roll the meatballs, and store them in the fridge for up to a day before baking.

What sauces go well with these meatballs?

I often serve them with marinara, pesto, or a creamy Alfredo sauce. Even a simple drizzle of olive oil and lemon works well.

How do I know when they’re done baking?

I check that they’re golden on the outside and reach an internal temperature of 165°F (74°C) to ensure they’re fully cooked.

Conclusion

These baked chicken ricotta meatballs are a comforting and versatile dish I find myself coming back to often. They’re easy to make, full of flavor, and perfect for meal prepping. Whether I serve them with pasta, salad, or on their own, they always make a delicious and satisfying meal.