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Baked Chicken Ricotta Meatballs

Incredibly tender and moist chicken meatballs made with creamy ricotta cheese and herbs, baked to perfection and simmered in marinara sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground chicken
  • 1 cup whole milk ricotta cheese
  • 0.5 cup breadcrumbs panko or italian
  • 0.5 cup parmesan cheese grated
  • 1 egg large, beaten
  • 3 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh basil chopped
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Sauce
  • 24 oz marinara sauce jarred or homemade
  • 1 cup mozzarella cheese optional

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Large Skillet or Saucepan

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together ricotta, egg, parmesan, garlic, parsley, basil, onion powder, salt, and pepper.
  3. Add ground chicken and breadcrumbs. Mix gently with hands until just combined. Do not overmix.
  4. With wet hands, form mixture into golf-ball sized meatballs (about 1.5 inches) and place on prepared baking sheet.
  5. Bake for 20-25 minutes until golden brown and internal temperature reaches 165°F (74°C).
  6. Meanwhile, heat marinara sauce in a large skillet. Add cooked meatballs to sauce and simmer for 5 minutes.
  7. Serve hot, optionally topped with extra cheese and fresh herbs.

Notes

For easier rolling, chill the meat mixture for 30 minutes before shaping. Leftovers keep well in the fridge for up to 4 days.