Baked Chicken Ricotta Meatballs – Tender, Juicy & Oven-Friendly
Tender, cheesy chicken meatballs baked with creamy ricotta and Italian herbs. Juicy, flavorful, and perfect for pasta, salads, or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 18–20 meatballs 1x
Ingredients
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1 lb ground chicken
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1/2 cup whole milk ricotta cheese
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1/4 cup grated Parmesan cheese
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1 large egg
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2 cloves garlic, minced
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1 tsp Italian seasoning
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1/2 tsp salt
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1/4 tsp black pepper
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Optional: 1/4 cup breadcrumbs or almond flour
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Optional: 1 tbsp chopped fresh parsley
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
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In a large bowl, mix ground chicken, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Add breadcrumbs if needed.
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Roll mixture into 1½-inch meatballs and place on prepared sheet.
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Bake for 18–22 minutes, until golden and cooked through (165°F internal temp).
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Optional: Broil for 1–2 minutes for a browned top.
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Serve with your favorite sauce or as-is.
Notes
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Use turkey if preferred.
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For low-carb, use almond flour or omit breadcrumbs.
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Store up to 4 days in fridge or freeze for 2 months.