Go Back Email Link
+ servings
three Baked Chicken Ricotta Meatballs on pasta and red sauce
Print Recipe
5 from 3 votes

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? They are ready in about 30 minutes!
Prep Time10 mins
Cook Time15 mins
Course: Appetizer, Main Course
Cuisine: Italian, Italian American
Keyword: Baked Chicken Ricotta Meatballs
Servings: 8
Calories: 348kcal


  • 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.


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.


Calories: 348kcal | Carbohydrates: 3g | Protein: 31g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 159mg | Sodium: 616mg | Potassium: 690mg | Fiber: 1g | Sugar: 1g | Vitamin A: 702IU | Vitamin C: 5mg | Calcium: 275mg | Iron: 2mg