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!
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.