Name: Baked Chicken Ricotta Meatballs – Juicy, Tender, and Oven-Baked
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb ground chicken; ¾ cup whole milk ricotta; ⅓ cup grated Parmesan; 1 egg; 2 garlic cloves, minced; 2 tbsp onion, finely minced (or 1 tsp onion powder); 2 tbsp chopped parsley; ½ tsp dried oregano; ¾ tsp salt; ¼ tsp black pepper; Olive oil for brushing

Baked Chicken Ricotta Meatballs – Juicy, Tender, and Oven-Baked

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Juicy baked chicken meatballs made tender with ricotta cheese and seasoned with herbs and Parmesan. A light, flavorful Italian-style dish perfect for any night of the week.

Author: Maya Lawson
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 18–20 meatballs 1x

Ingredients

Scale

1 lb ground chicken
¾ cup whole milk ricotta
⅓ cup grated Parmesan
1 egg
2 garlic cloves, minced
2 tbsp onion, finely minced (or 1 tsp onion powder)
2 tbsp chopped parsley
½ tsp dried oregano
¾ tsp salt
¼ tsp black pepper
Olive oil for brushing

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Instructions

Preheat oven to 400°F. Line a baking sheet with parchment or lightly grease.
In a bowl, mix all ingredients until just combined. Do not overmix.
Form into 1.5-inch meatballs and place on prepared sheet.
Bake for 20–24 minutes, or until internal temp reaches 165°F.
Optional: Broil for 1–2 minutes for extra browning. Let rest before serving.

Notes

For firmer meatballs, add 2–3 tbsp almond flour or breadcrumbs.
Swap chicken with turkey if desired.
Store in fridge up to 4 days or freeze up to 3 months.

Find it online: https://bitetrovu.com/baked-chicken-ricotta-meatballs-juicy-tender-and-oven-baked/