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Baked chicken ricotta meatballs served with marinara sauce

Baked Chicken Ricotta Meatballs

Creamy and flavorful baked chicken ricotta meatballs that are easy to make in one bowl, perfect for weeknight dinners or entertaining guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 pound ground chicken
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Olive oil for drizzling

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix until well combined.
  3. Form the mixture into meatballs, about 1.5 inches in diameter, and place them on a baking sheet.
  4. Drizzle lightly with olive oil.
Cooking
  1. Bake in the preheated oven for 25-30 minutes or until golden brown and cooked through.
Serving
  1. Serve as an appetizer or over pasta with a cream sauce if desired.
  2. Garnish with fresh parsley and marinara sauce if serving over spaghetti.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months. Reheat in the oven or microwave.