Tender and flavor packed, these Baked Chicken Ricotta Meatballs are so incredibly easy and so insanely delicious!
Incredibly juicy, these meatballs are made with ground chicken, ricotta, and fresh-grated Parmigiano-Reggiano cheese and will quickly become a favorite. Made without breadcrumbs, the tender texture is almost indescribable and is simply scrumptious. The best part? From beginning to end, they are ready in about 30 minutes!
These meatballs are amazing with my favorite Homemade Red Sauce, your preferred pasta, use in place of Italian Sausage on the Italian Bomb Sandwich, your best Alfredo Sauce, as a pizza topping, or add a toothpick as an easy, make-ahead appetizer, these little balls of joy are sure to please.
How to make Baked Chicken Ricotta Meatballs
To a large mixing bowl, add the ground chicken, ricotta cheese, grated Parmigiano-Reggiano cheese, flat leaf parsley, fresh basil, an egg, minced garlic, nutmeg, salt, pepper, and olive oil.
When choosing ingredients for this simple recipe, quality, fresh ingrediants really do make it shine and I highly recommend them.
I prefer 90-95% lean ground chicken. It tends to be the most readily available, but a mixture of white and dark meat works well.
I always choose a good quality, whole milk ricotta over low fat or skim. It has the most flavor and the consistency is better.
For the Parmigiano-Reggiano, I highly recommend that you do not use grated cheese out of a shaker. A quality, aged cheese that you grate yourself is night and day on flavor and texture and really adds to the over all results.
Do you have whole nutmegs languishing in your pantry? This is the recipe for them!
After gently stirring together the meatball ingredients, use a small ice cream scoop or tablespoon to scoop up the meat mixture and then pat into 2 inch meatballs.
Bake the meatballs in a high temperature oven on a lined or greased baking sheet just until they start to brown and are cooked through.
I really adore how versatile these Baked Chicken Ricotta Meatballs are and while my favorite way to serve them is with my Homemade Red Sauce, pasta, and garlic bread, make sure to try them in place of the Italian Sausage in the Bomb Sandwich.
These Chicken Ricotta Meatballs are also fantastic cooked on the barbecue grill. Combine with HOMEMADE RED SAUCE IN LESS THEN 40 MINUTES! and a melty cheese for an amazing meatball sandwich! Grill details are below in the recipe card.
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Baked Chicken Ricotta Meatballs
Ingredients
- 2 pounds ground chicken 90-95% lean
- 15 ounces ricotta, drained
- 1 cup Parmigiano-Reggiano, fresh grated
- 1 large egg, lightly beaten
- 1/2 cup flat leaf parsley, chopped
- 2 tablespoons basil, fresh chopped 2 teaspoons dried
- 2 tablespoons olive oil
- 2 cloves garlic, finely minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg, fresh grated 1/8 teaspoon ground nutmeg
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Stir together all of the ingredients in a large mixing bowl.
- Using a spoon or a small ice cream scoop to create 2" sized meatballs.
- Place on greased or parchment lined cookie/baking sheets.
- Bake for 12-15 minutes until the meatballs begin to brown and are cooked through to 160-165 degrees. Do not overcook.
Notes
Barbecue Grilled Chicken Ricotta Meatball Instructions:
Chill meatball mixture for 30 minutes or more before using a cookie scoop to form the meatballs. The charcoal or gas grill should be set up for high heat in-indirect cooking with a 350-400 degree grate temperature. Cook directly on well oiled grill grates. The meatballs do not need to be flipped and can be delicate to handle, but can be rotated briefly over the flame if desired to obtain crispier edges. Cook for 15-20 minutes indirectly with the barbecue grill lid closed until the interior of the meatballs are 165 degrees and the exterior is firm and beginning to brown.Nutrition
Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
Deborah Marvel
I even added in some ground up kale, (possibly spinach.). And … I cooked it on the grill. Indirect Heat for 30 minutes, then Browned it up over the Heat. Excellent with a simple can of tomatoes and pasta
Jennifer Grissom
Ooohhh, I love this idea! Thanks for letting me know, and I can’t wait to try the grill version myself!
Debbie Jimenez
I’ve made this 3 times!
Once with chicken italian sausage.
Once with ground veal.
Once with ground turkey breast.
ALL were fabulous!
I always make only half the recipe. Makes 12 to 18 small meatballs.
Melts in your mouth!
I usually use cilantro instead of parsley because that’s what I keep in fridge.
Tonight,, I had no parmasan. Just used my 4cheese blend. I don’t recommend it because more watery. But Iit still tasted delicious and held together.
I serve with zoodles to keep it low carb.
Jennifer Grissom
That’s awesome! Love your variation ideas. Thanks Debbie.
Na Tasha
My daughter is the pickiest eater ever & she even loved these. So tender & delicious. Love the fact there were no bread crumbs added. I made half the recipe which was perfect for us 2. I will definitely make these again! Thanks for sharing this wonderful recipe!
Jennifer Grissom
I LOVE hearing that! So happy you and your daughter loved them.