Baked Chicken Ricotta Meatballs

Baked chicken ricotta meatballs are juicy, tender, and packed with flavor thanks to the combination of lean ground chicken and creamy ricotta cheese. I love how light and moist they turn out, especially compared to traditional meatballs. They bake beautifully in the oven and go with just about anything—pasta, marinara, a salad, or even on their own as a protein-packed snack.

Why You’ll Love This Recipe

I love this recipe because it gives me flavorful, juicy meatballs without needing to fry anything on the stovetop. The ricotta keeps the texture soft and light, while the baking method makes cleanup a breeze. These meatballs are versatile enough to serve with tomato sauce over pasta or tucked into a sandwich. They’re also great for meal prep since they reheat really well.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground chicken
• Ricotta cheese
• Egg
• Parmesan cheese
• Garlic (minced)
• Italian seasoning
• Fresh parsley (chopped)
• Salt
• Black pepper
• Breadcrumbs (regular or panko)
• Olive oil (for drizzling or greasing)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
2. In a large bowl, I combine the ground chicken, ricotta cheese, egg, Parmesan, garlic, Italian seasoning, parsley, salt, pepper, and breadcrumbs.
3. I mix everything together gently using my hands or a spoon, just until combined—being careful not to overmix.
4. I shape the mixture into evenly sized meatballs (about 1½ inches in diameter) and place them on the prepared baking sheet.
5. I drizzle or brush the tops lightly with olive oil for a bit of browning.
6. I bake the meatballs for 20–25 minutes, or until they’re cooked through and golden on top.
7. If I want a bit of extra color, I broil them for an additional 1–2 minutes at the end.

Servings and timing

This recipe makes about 18–20 medium meatballs, which serves 4–5 people. It takes about 15 minutes to prep and 20–25 minutes to bake, so I usually have them ready in under 40 minutes.

Variations

I like to switch up the seasonings depending on what I’m serving the meatballs with. Sometimes I add a little lemon zest and red pepper flakes for a brighter, spicier flavor. I’ve also used fresh basil or oregano instead of parsley for a different herb profile. For a lower-carb version, I swap breadcrumbs for almond flour. And when I want extra richness, I stuff a small cube of mozzarella in the center of each meatball.

storage/reheating

I store leftover meatballs in an airtight container in the fridge for up to 4 days. They reheat well in the microwave or in a skillet with a little marinara sauce. I also freeze them—either raw or cooked—for up to 3 months. To reheat from frozen, I bake them at 350°F (175°C) for about 20–25 minutes until heated through.

FAQs

Can I use ground turkey instead of chicken?

Yes, I often use ground turkey, and it works just as well. The ricotta helps keep the meatballs moist regardless of the lean meat.

Do I need to cook the ricotta before adding it?

No, I use it straight from the container. It mixes right into the meat mixture and keeps everything tender and creamy.

How do I know when the meatballs are fully cooked?

I check that they’re golden on the outside and cooked to 165°F (74°C) internally. I usually cut one open to be sure.

Can I make these meatballs ahead of time?

Yes, I often prep them ahead and keep them in the fridge for a day before baking. They also freeze really well either before or after cooking.

What should I serve with these meatballs?

I like serving them over spaghetti with marinara, with roasted vegetables, or in a sandwich roll with melted provolone. They’re super versatile.

Conclusion

Baked chicken ricotta meatballs are one of my go-to recipes when I want something wholesome, flavorful, and easy to prepare. I like how juicy they stay from the ricotta, and baking them makes cleanup simple. Whether I’m serving them over pasta, with sauce, or just enjoying a few on their own, these meatballs always hit the spot.

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