Oh my goodness, if you haven’t tried making baked chicken ricotta meatballs yet, you are in for a treat! I stumbled upon this recipe during a busy week when I just needed something quick and delicious, and wow, did it deliver! The combination of tender ground chicken and creamy ricotta is simply heavenly. Plus, they come together in no time, which is a lifesaver on those hectic days. Just mix the ingredients, roll them into meatballs, and let the oven do the magic! Trust me, you’ll be savoring every bite of these flavorful meatballs, and they’re perfect served with marinara sauce or tossed in pasta. Let’s dive into how to make this easy and scrumptious baked chicken ricotta meatballs recipe!
Ingredients List
- 1 pound ground chicken
- 1 cup ricotta cheese, packed
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup marinara sauce
- Fresh basil, for garnish
How to Prepare Baked Chicken Ricotta Meatballs Recipe
- First things first, preheat your oven to 400°F (200°C). This is crucial, as starting with a hot oven ensures your meatballs get that lovely golden color and stay juicy inside.
- Grab a large bowl and combine the ground chicken, ricotta cheese, breadcrumbs, grated Parmesan cheese, and one egg. Next, toss in the minced garlic, Italian seasoning, and a sprinkle of salt and pepper. I like to use my hands for this part—it’s the best way to really mix everything together until it’s nicely combined. You want to make sure all those flavors are well distributed!
- Now, it’s time to form the meatballs! Scoop out the mixture and roll it into balls about 1-2 inches in diameter. Don’t worry if they’re not perfectly round; they’ll still taste amazing!
- Line a baking sheet with parchment paper and place your meatballs on it, leaving a little space between each one. This helps them cook evenly and gives them room to breathe.
- Pop the baking sheet in the oven and bake those delicious little balls of joy for about 20-25 minutes. You’ll know they’re done when they’re cooked through and reach an internal temperature of 165°F (74°C).
- While the meatballs are baking, heat up your marinara sauce in a saucepan over medium heat. This sauce is a perfect pairing for your meatballs, so don’t skip this step!
- Once the meatballs are out of the oven, let them rest for a few minutes before serving. Drizzle that warm marinara sauce over the top and garnish with fresh basil. Wow, just look at that!
Why You’ll Love This Baked Chicken Ricotta Meatballs Recipe
- Incredibly easy to make—perfect for any weeknight dinner!
- Packed with flavor from the creamy ricotta and savory spices.
- Healthier than traditional meatballs, using ground chicken and minimal fillers.
- Versatile—great with pasta, on sub rolls, or on their own!
- Family-friendly and sure to please both kids and adults alike.
Tips for Success with Baked Chicken Ricotta Meatballs Recipe
Alright, let’s make sure your baked chicken ricotta meatballs turn out absolutely perfect! First, don’t skip the preheating step—starting with a hot oven is key for that golden crust. Secondly, be careful not to overmix the meatball mixture; just combine until everything is incorporated for tender meatballs that don’t become tough. If you want to add a little extra moisture, consider mixing in a splash of milk or a bit more ricotta. And, if you’re feeling adventurous, try adding some chopped spinach or finely diced bell peppers to sneak in some veggies! Lastly, always check the internal temperature—165°F (74°C) is your magic number for safety and juiciness. Enjoy the process and happy cooking!
Variations of Baked Chicken Ricotta Meatballs Recipe
If you’re in the mood for some fun twists on my baked chicken ricotta meatballs, I’ve got you covered! For a burst of freshness, try adding chopped fresh herbs like parsley or basil right into the mixture. Feeling adventurous? Mix in some finely grated zucchini or shredded carrots for added moisture and nutrition. You can also swap out the Italian seasoning for something like taco seasoning for a zesty twist, or try adding a bit of crushed red pepper flakes if you like a little heat. The possibilities are endless, so get creative and make it your own!
Nutritional Information Disclaimer
Just a little heads up! The nutritional information for these baked chicken ricotta meatballs can vary depending on the specific ingredients and brands you use. While I strive to provide accurate estimates, precise nutrition data may not be available for every individual recipe. Always feel free to adjust the ingredients to suit your dietary needs or preferences. Enjoy your cooking adventure!
FAQ About Baked Chicken Ricotta Meatballs Recipe
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works beautifully in this baked chicken ricotta meatballs recipe. It’s a great way to switch things up while keeping it lean and delicious.
How do I know when the meatballs are done?
The best way to check is with a meat thermometer. You’re looking for an internal temperature of 165°F (74°C). If you don’t have one, just cut one open—if it’s no longer pink inside, they’re good to go!
Can I freeze the meatballs?
Yes! I love freezing these for busy nights. Just make sure to let them cool completely, then place them in an airtight container or freezer bag. They’ll keep well for up to 3 months. Thaw in the fridge before reheating.
What can I serve with these meatballs?
Oh, so many options! You can toss them with spaghetti and marinara for a classic dish, serve them in sub rolls for meatball sandwiches, or enjoy them on their own with a side salad. Yum!
Can I make these meatballs ahead of time?
Definitely! You can prepare the meatballs and store them in the fridge for up to a day before baking. Just remember to cover them tightly. This makes dinner prep a breeze!
Storage & Reheating Instructions for Baked Chicken Ricotta Meatballs Recipe
To store your delicious baked chicken ricotta meatballs, let them cool completely and then transfer them to an airtight container. They’ll keep well in the refrigerator for up to 3 days. If you want to enjoy them later, you can also freeze them! Just place the cooled meatballs in a freezer-safe bag or container, and they’ll last for up to 3 months. When you’re ready to enjoy, simply thaw them in the fridge overnight and reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. So easy!
Baked Chicken Ricotta Meatballs Recipe: 5 Reasons to Try
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delicious baked chicken ricotta meatballs recipe that is easy to prepare and full of flavor.
Ingredients
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup marinara sauce
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper.
- Mix until well combined.
- Form the mixture into meatballs, about 1-2 inches in diameter.
- Place meatballs on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until cooked through.
- Heat marinara sauce in a saucepan.
- Once meatballs are done, serve with marinara sauce and garnish with fresh basil.
Notes
- Adjust seasoning to your taste.
- Serve with pasta or on sub rolls for a meatball sandwich.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
Keywords: baked chicken ricotta meatballs recipe
