Print

Baked Chicken Ricotta Meatballs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Baked Chicken Ricotta Meatballs are juicy, tender, and packed with Italian flavor thanks to lean ground chicken, creamy ricotta cheese, herbs, and Parmesan. Oven-baked for easy cleanup, they’re perfect for pasta, sandwiches, or meal prep.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 18–20 meatballs (serves 4–5)
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian-Inspired

Ingredients

  • 1 lb ground chicken
  • 1/2 cup ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup breadcrumbs (regular or panko)
  • 1 tablespoon olive oil (for drizzling or greasing)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
  2. In a large bowl, combine ground chicken, ricotta, egg, Parmesan, garlic, Italian seasoning, parsley, salt, pepper, and breadcrumbs.
  3. Gently mix until just combined—don’t overmix.
  4. Shape into 1½-inch meatballs and place on prepared baking sheet.
  5. Lightly drizzle or brush tops with olive oil.
  6. Bake for 20–25 minutes, until golden and cooked through (165°F internal temp).
  7. Optional: Broil for 1–2 minutes for added browning.

Notes

  • Add lemon zest and red pepper flakes for a brighter, spicier variation.
  • Swap breadcrumbs with almond flour for low-carb/keto.
  • Use ground turkey if preferred.
  • Try fresh basil or oregano for different herbal notes.
  • For a surprise center, stuff with mozzarella cubes before baking.

Nutrition

Find it online: https://juliameals.com/baked-chicken-ricotta-meatballs/