Description
A comforting twist on traditional meatballs, these Baked Chicken Ricotta Meatballs are tender, infused with flavor, and perfect for a cozy dinner.
Ingredients
Scale
- 1 pound (450g) ground chicken
- 3/4 cup ricotta cheese (whole milk recommended)
- 1 large egg
- 1/2 cup breadcrumbs (Italian-style or plain)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 small onion, grated (or 2 tablespoons finely minced)
- 2 tablespoons fresh parsley or basil, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat with oil spray.
- Mix the ground chicken, ricotta cheese, egg, breadcrumbs, Parmesan, garlic, onion, herbs, salt, pepper, and Italian seasoning in a large mixing bowl until just combined.
- Shape the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.
- Bake for 18–22 minutes, or until cooked through and lightly golden (internal temperature should reach 165°F / 74°C).
- Enjoy warm with marinara sauce, over pasta, in subs, or as appetizers.
Notes
Make-ahead by refrigerating the mixture for up to 24 hours. These meatballs can be frozen uncooked for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 330mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg