These Chicken Ricotta Meatballs have unbeatable flavor and a perfectly tender texture! This recipe has quickly become one of my go-to ways to make homemade meatballs. I usually use ground beef or sausage, thinking ground chicken would be too dry and bland. But I was wrong—you just need to know how to properly cook and season ground chicken meatballs.
Now, my family asks for these by name, and if you have picky kids, you know how hard they are to please!
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The magical ingredient in this recipe is ricotta cheese. It adds a soft texture to the meatballs, as well as a subtle cheesy flavor and plenty of moisture to ensure the chicken doesn’t dry out as it cooks. Combined with the fresh herbs and garlic, you have a winning recipe.
If you like homemade meatball recipes, you will love Alfredo Meatballs and Baked Garlic Parmesan Meatballs.
Why You’ll Love This Recipe
- It’s budget-friendly: This is an inexpensive recipe that uses common ingredients to create satisfying and delicious meatballs without costing you a ton of money.
- It’s kid-approved: If you want a simple meatball recipe that pleases the pickiest eaters AND little ones, you’ve found it!
- It has several serving options: These ricotta cheese meatballs pair with any side dish you want! From starches to veggies, the possibilities are endless.
Ingredients
This chicken ricotta meatball recipe consists of basic homemade meatball ingredients and simple seasonings to create a flavorful result. There are no surprises or obscure items here!
- Ground chicken: I like to purchase pre-packaged ground chicken for convenience, but you can also grab your favorite cut like chicken breast and grind it yourself.
- Cheese: I use a combination of ricotta cheese and grated parmesan for flavor, texture, and moisture.
- Eggs: The eggs also add moisture and help to bind the ingredients together to keep the meatballs from falling apart.
- Garlic: Fresh garlic adds a strong, pungent flavor and aroma to the meatballs that enhances the other ingredients perfectly.
- Herbs: I add chopped basil and parsley for color and freshness. The parsley has a subtle flavor, but the basil really brightens up the ricotta chicken meatballs.
- Breadcrumbs: I enjoy the texture of panko breadcrumbs, but feel free to use plain or Italian-style breadcrumbs.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Herb and lemon ricotta meatballs: Add herbs like thyme and rosemary, and include lemon zest in the meatballs to give them a super fresh flavor profile.
- Spicy cajun ricotta meatballs: Use your favorite cajun spice blend to add some heat.
- Mushroom pesto ricotta meatballs: Add diced mushrooms to the meatballs for umami, and then serve the chicken and ricotta meatballs with a basil pesto.
- Turkey ricotta meatballs: Try this recipe with ground turkey instead of ground chicken.
How to Make Chicken Meatballs with Ricotta
Here are the instructions on how to make this ground chicken meatball recipe. Preheat your oven to 400°F and spray a large baking sheet with nonstick cooking spray.
Step 1: Combine the ingredients. Add the ground chicken, ricotta cheese, breadcrumbs, egg, and all of the herbs and spices to a large mixing bowl.
Step 2: Mix. Gently mix all of the ingredients until they are well combined.
Step 3: Form. Make medium-sized meatballs with a 2 ½ tablespoon cookie scoop. Roll them tightly with your hands and place them on the greased sheet pan.
Step 4: Bake. Put the chicken meatballs in the oven and bake them for about 15 minutes or until they are light golden brown and fully cooked. Serve with your favorite sauce and side dish!
Recipe Tips
- Drain the ricotta if needed: Depending on the ricotta you use, it may have extra water content. Use a cheesecloth and strainer to drain the cheese if it’s wet, focusing on collecting the cheese curds for the meatball mixture.
- Chill them before cooking: To ensure that they hold their shape well, feel free to pop the chicken meatballs into the refrigerator for about 30 minutes before you bake them.
- Broil for more color: Switch the oven to broil for the last 2-3 minutes of cooking time to get a deeper brown color on the meatballs.
If you love recipes like these easy chicken meatballs, you may also enjoy these Slow Cooker Buffalo Chicken Meatballs.
Storage Directions
- Storing: Put extra or leftover meatballs in an airtight container or a Ziploc bag and store them in the refrigerator for up to 3 days. Place them in a freezer bag and freeze them for up to 3 months.
- Reheating: These are best reheated in the oven or a sauce of your choice in a saucepan on the stovetop. You can microwave them, but this can cause them to dry out.
- Make Ahead: Whether you are serving these ricotta meatballs for dinner or an appetizer, you can make the mixture up to 24 hours in advance. Either cover and refrigerate the bowl of the meat mixture or place the sheet pan with the formed meatballs into the fridge to store until you’re ready to bake them.
Serving Suggestions
- If you want a tasty pasta alternative to serve with these baked chicken ricotta meatballs, I highly recommend serve it with slow cooked spaghetti squash.
- This herbaceous spaghetti verde pasta works as a great side, too.
- Use leftover meatballs as a protein to add to Greek pasta salad.
- You can’t go wrong with bread as an accompaniment! Make a meatball sandwich with air fryer garlic bread or air fried dinner rolls.
- Go classic and enjoy these chicken Italian meatballs with your favorite marinara and pasta.
Recipe FAQs
Of course! I suggest placing them on a lined sheet pan, allowing them to firm up in the freezer, and then transferring them to a Ziploc bag. Freeze the meatballs for 3-4 months.
Sure! Use a large skillet over medium heat with olive oil. Brown them for a couple of minutes on each side, add your sauce of choice, and finish cooking the meatballs on low for 6-8 minutes.
If you overwork the meatball mixture, it can make the finished meatballs tough and dry. This can also happen if they are overcooked. Consider checking them during the last few minutes of baking to ensure they are cooked properly.
More Delicious Chicken Dishes
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Chicken Ricotta Meatballs
Ingredients
Instructions
- Preheat oven to 400°F and lightly grease a large baking sheet.
- In a large bowl, combine all ingredients, keeping your breadcrumbs until last. By hand, mix until well combined.
- Using a 2 ½ tablespoon cookie scoop, make medium sized meatballs and lightly shape into a tighter ball, then place on a prepared baking sheet.
- Bake in the oven for 15 minutes or until a thermometer reads 165°F.
- Cool on the baking sheet until ready to serve.
Notes
- Feel free to freeze these chicken meatballs uncooked, and then thaw and cook them at a later time. They have a shelf life of 3-4 months.
- Store leftover meatballs in a Ziploc bag or airtight container in the refrigerator for up to 3 days.
- Switch the oven to broil for the last 2-3 minutes of cooking time if you want a deeper brown color on the meatballs.
Toni says
Surprisingly tasty. Such a wonderful idea. No complaints and no leftovers. I will definitely add it to my arsenal. Thx
Karin and Ken says
You just made my day. All the best. Karin
Lulu says
So glad I tried this recipe. Such a hit with everyone. Next time I’ll make a double batch. Thanks.
Karin and Ken says
I always make a double batch! So happy you enjoyed this recipe. All the best. Karin
Jack says
Totally yummy. So good. TFS
Karin and Ken says
I totally agree! All the best. Karin