Description
A cozy comfort food delight, these Baked Chicken Ricotta Meatballs are quick to make and perfect for busy weeknights. Packed with flavor, they are a family favorite.
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 in a large mixing bowl, add ground chicken, ricotta cheese, egg, breadcrumbs, Parmesan, garlic, onion, herbs, salt, pepper, and Italian seasoning. Mix until just combined—do not overwork the mixture.
- Shape the mixture into 1.5-inch meatballs and place on the prepared baking sheet.
- Bake in the preheated oven for 18–22 minutes, or until cooked through and lightly golden (internal temp should reach 165°F / 74°C).
- Serve warm with marinara sauce, over pasta, in subs, or as an appetizer.
Notes
For an extra crispy exterior, switch your oven to broil for the last two minutes of baking. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg