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An open chicken ricotta meatball and some spaghetti being held up on a fork.
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5 from 3 votes

Chicken Ricotta Meatballs

Chicken Ricotta Meatballs are some of the easiest homemade meatballs ever. The chicken is mixed with delicate fresh herbs and ricotta, and baked to perfection.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 30 meatballs
Calories: 90kcal
Author: Karin and Ken

Ingredients

  • 2 lbs ground chicken
  • 2 cups soft ricotta cheese
  • ½ cup grated parmesan cheese
  • 2 eggs large
  • 3 tablespoons garlic minced
  • 2 tablespoons fresh basil minced
  • 2 tablespoons fresh parsley minced
  • 2 teaspoons sea salt
  • ½ teaspoon ground pepper
  • ⅔ cup Panko breadcrumbs

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.

Video

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.

Nutrition

Calories: 90kcal | Carbohydrates: 2g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 47mg | Sodium: 230mg | Potassium: 190mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 0.5mg