Chicken Ricotta Meatballs
These tender and flavorful chicken ricotta meatballs are juicy, cheesy, and perfect for serving with pasta, in a sub, or on their own!
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
- Skillet (optional, for pan-searing)
Ingredients
Meatball Mixture
- 1 lb ground chicken
- 1/2 cup ricotta cheese whole milk ricotta preferred
- 1/4 cup Parmesan cheese grated
- 1 egg lightly beaten
- 1/2 cup breadcrumbs Italian-style preferred
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp salt or to taste
- 1/2 tsp black pepper to taste
- 1/2 tsp red pepper flakes optional, for heat
For Cooking
- 1 tbsp olive oil for pan-searing (if not baking)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground chicken, ricotta cheese, Parmesan cheese, egg, breadcrumbs, garlic, oregano, salt, black pepper, and red pepper flakes (if using).
- Mix gently until all ingredients are incorporated, being careful not to overmix.
- Using a spoon or hands, form the mixture into meatballs about 1 1/2 inches in diameter and place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until meatballs are golden and cooked through (internal temperature of 165°F/75°C).
- Optional: For extra browning, heat olive oil in a skillet over medium heat and sear the meatballs for 2 minutes on each side after baking.
- Serve with marinara sauce, pasta, or as a meatball sub.
Notes
For a lighter version, use part-skim ricotta. You can also add chopped fresh basil or parsley for extra flavor.