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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.
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What did you serve your balls with??? Questions, comments, reviews? I’d love to hear from you…Leave me one below!
Baked Chicken Ricotta Meatballs
Incredibly juicy, these meatballs made with ground chicken, ricotta, and
fresh grated Parmigiano-Reggiano cheese will quickly become your
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!
- 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
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.
The meatball mixture for Baked Chicken Ricotta Meatballs can be make up to 48 hours in advance and refrigerated. The meatballs can be formed in advance or when ready to bake.
Cooking time will vary for larger or smaller sized meatballs.
All nutrition facts are approximate.