Here’s a delicious and easy recipe for Baked Chicken Ricotta Meatballs 🍗🧀
Ingredients (makes ~20 meatballs)
- 1 lb (450g) ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 small onion, finely chopped or grated
- 2 cloves garlic, minced
- ½ cup breadcrumbs (panko works well)
- 1 large egg
- 1–2 tsp dried Italian herbs (oregano, basil, thyme)
- Salt & black pepper, to taste
- Optional: pinch of red pepper flakes for heat
- Olive oil spray (for baking sheet)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix ingredients: In a large bowl, combine ground chicken, ricotta, Parmesan, onion, garlic, breadcrumbs, egg, herbs, salt, and pepper. Mix gently—don’t overwork, or meatballs will be dense.
- Form meatballs: Roll mixture into 1–1½ inch balls and place on the baking sheet.
- Bake: Spray lightly with olive oil and bake for 18–22 minutes, until golden and fully cooked (internal temp 165°F / 74°C).
- Optional finish: For extra flavor, brush with marinara sauce or a little olive oil and broil 2–3 minutes at the end.
- Serve: Great on their own, with pasta, or in a sub sandwich.
Tips & Variations
- Add spinach or sun-dried tomatoes for extra flavor and color
- Use whole wheat or gluten-free breadcrumbs if desired
- Make ahead: Freeze raw meatballs on a tray, then bake straight from frozen (just add 5–7 minutes)
I can also give you a cheesy baked chicken meatballs in tomato sauce version that’s perfect for a pasta dinner if you want. Do you want me to do that?
