Baked Chicken Ricotta Meatballs
A delightful dish combining ground chicken and creamy ricotta cheese, baked to perfection. These meatballs are tender and juicy, making them perfect for any occasion.
Ingredients
Meatball Mixture
- 1 lb ground chicken
- 3/4 cup ricotta cheese Use fresh ricotta for best flavor.
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 cloves garlic, minced
- 1 large egg Binds the ingredients together.
- 2 tbsp chopped fresh parsley Can use other herbs for flavor variation.
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
For Serving
- 2 cups marinara sauce Warm before serving.
- 2 tbsp olive oil For greasing the baking sheet.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or greasing it with olive oil.
- In a large mixing bowl, combine ground chicken, ricotta cheese, grated Parmesan cheese, breadcrumbs, minced garlic, egg, chopped parsley, oregano, salt, and black pepper. Mix gently until just combined.
- With damp hands, shape the mixture into meatballs about 1.5 inches in diameter and place on the baking sheet.
- Optional: Drizzle or brush the tops of the meatballs with olive oil for added flavor.
Baking
- Bake for about 22 to 25 minutes, or until the meatballs are golden brown and cooked through. Ensure internal temperature reaches at least 165°F (74°C).
- While baking, warm the marinara sauce in a saucepan over low heat.
Serving
- Serve the meatballs over marinara sauce or drizzle sauce on top. Garnish with extra parsley if desired.
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Notes
For variations, consider adding different herbs, cheese, or vegetables. Chill the mixture before shaping for firmer meatballs. Store leftovers in an airtight container; refrigerate for up to 3 days or freeze for up to 3 months.