Baked Chicken Ricotta Meatballs

5 from 3 votes

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? They are ready in about 30 minutes!

Prep Time10

Cook Time15

Course: Appetizer, Main Course

Cuisine: Italian, Italian American

Keyword: Baked Chicken Ricotta Meatballs

Servings:

Calories: 348kcal

Author: Jennifer Grissom

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

Homemade Red Sauce Recipe Link Here

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.

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