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Baked Chicken Ricotta Meatballs

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Juicy, tender, and packed with flavor, these baked chicken ricotta meatballs offer a lighter twist on the classic recipe. Ricotta cheese keeps them moist and creamy, making them perfect with pasta, in sandwiches, or on their own.

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)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, onion powder, salt, and pepper. Mix until just combined.
  3. Scoop and roll the mixture into 16–20 meatballs. Place them evenly on the baking sheet.
  4. Lightly brush the tops of the meatballs with olive oil.
  5. Bake for 20–25 minutes, until golden and cooked through (internal temp of 165°F/74°C).
  6. Let rest for a few minutes before serving with sauce or sides.

Notes

  • Add red pepper flakes or sun-dried tomatoes for extra flavor.
  • Substitute breadcrumbs with almond flour for a low-carb version.
  • Try a Mediterranean twist with spinach and feta.
  • Great with marinara, pesto, Alfredo, or lemon and olive oil drizzle.
  • Freeze after baking for up to 3 months. Reheat from frozen until hot throughout.

Nutrition

Find it online: https://recipesbyliza.com/baked-chicken-ricotta-meatballs/