Looking for a lighter twist on traditional meatballs? These Baked Chicken Ricotta Meatballs are tender, juicy, and packed with flavor, thanks to the addition of creamy ricotta and savory Parmesan. Perfect as an appetizer, main dish, or even in a sandwich, these meatballs are versatile, easy to make, and sure to impress. Whether you’re serving them with pasta, in a sub, or as a standalone snack, they’re a guaranteed crowd-pleaser.
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Why You’ll Love This Recipe
- Lighter Option: Made with ground chicken, these meatballs are a healthier alternative to traditional beef or pork versions.
- Creamy and Flavorful: Ricotta cheese keeps the meatballs moist and adds a rich, creamy texture.
- Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Versatile: Serve as an appetizer, over pasta, in a sub, or with crusty bread.
Ingredients Breakdown
- 1 lb ground chicken: The base for these flavorful meatballs.
- 1/2 cup ricotta cheese: Adds creaminess and moisture.
- 1/4 cup grated Parmesan cheese: Provides a savory, cheesy flavor.
- 1/4 cup breadcrumbs: Helps bind the mixture and adds texture.
- 1 egg: Acts as a binder for the meatballs.
- 2 cloves garlic: Minced for aromatic flavor.
- 1 tsp dried Italian herbs: Adds an herbaceous note.
- Salt and pepper: To taste.
- 1 cup marinara sauce: For simmering the meatballs and serving.
- Fresh basil: For garnish, adding a touch of color and flavor.
Tips and Tricks
- Don’t Overmix: Overmixing can make the meatballs dense. Mix just until the ingredients are combined.
- Use a Cookie Scoop: For evenly sized meatballs, use a small cookie scoop or tablespoon measure.
- Check Internal Temperature: Use a meat thermometer to ensure the meatballs are fully cooked.
- Make Ahead: Prepare the meatballs up to the baking step and refrigerate for up to 24 hours before baking.
Variations and Customizations
- Spicy Version: Add 1/4 tsp red pepper flakes or a dash of hot sauce to the mixture for a kick.
- Cheesy Twist: Stir in 1/4 cup shredded mozzarella for extra cheesiness.
- Gluten-Free Option: Use gluten-free breadcrumbs or almond flour instead of regular breadcrumbs.
- Herb Boost: Add 1 tbsp chopped fresh basil or parsley to the mixture for a fresh flavor.
Pairing Suggestions
- Pasta: Serve over spaghetti, linguine, or zucchini noodles for a classic meal.
- Sub Sandwich: Stuff the meatballs into a toasted sub roll with extra marinara and melted mozzarella.
- Appetizer: Serve on toothpicks with a side of marinara for dipping.
- Sides: Pair with a Caesar salad, garlic bread, or roasted vegetables.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze baked meatballs (without sauce) in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw and reheat in sauce.
- Reheat: Warm in the oven or on the stovetop with marinara sauce.
Popular Questions
1. Can I use ground turkey instead of chicken?
Yes, ground turkey works well as a substitute.
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2. Can I fry these meatballs instead of baking them?
Yes, you can pan-fry them in a little oil until golden and cooked through.
3. Can I make these meatballs ahead of time?
Absolutely! Assemble the meatballs and refrigerate or freeze them before baking.
Baked Chicken Ricotta Meatballs
- Total Time: 40 minutes
- Yield: 20-24 meatballs (4-6 servings) 1x
Description
Want a lighter twist on traditional meatballs? Try these Baked Chicken Ricotta Meatballs! They’re tender, juicy, and full of flavor with creamy ricotta and savory Parmesan. Perfect as an appetizer, main dish, or in a sandwich, these versatile meatballs are easy to make and sure to impress. Serve them with pasta, in a sub, or as a standalone snack for a guaranteed crowd-pleaser!
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Ingredients
- 1 lb ground chicken (lean and flavorful)
- 1/2 cup ricotta cheese (adds creaminess and moisture)
- 1/4 cup grated Parmesan cheese (for a savory, nutty flavor)
- 1/4 cup breadcrumbs (helps bind the meatballs)
- 1 egg (acts as a binder)
- 2 cloves garlic, minced (for aromatic flavor)
- 1 tsp dried Italian herbs (or a mix of oregano, basil, and thyme)
- Salt and pepper to taste
- 1 cup marinara sauce (store-bought or homemade)
- Fresh basil (for garnish and freshness)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Mix the Ingredients: In a large bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, minced garlic, Italian herbs, salt, and pepper. Mix until just combined—avoid overmixing to keep the meatballs tender.
- Shape the Meatballs: Using your hands or a scoop, shape the mixture into 1-inch balls and place them on the prepared baking sheet.
- Bake: Bake for 20-25 minutes, or until the meatballs are golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Heat the Sauce: While the meatballs bake, heat the marinara sauce in a saucepan over medium heat.
- Simmer the Meatballs: Once baked, add the meatballs to the sauce and simmer for 5-10 minutes to let the flavors meld.
- Serve: Garnish with fresh basil and serve as an appetizer, over pasta, in a sub, or with crusty bread.
Notes
- For a dairy-free version, substitute the ricotta and Parmesan with dairy-free alternatives.
- Double the recipe for meal prep or larger gatherings—these meatballs freeze beautifully!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired
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