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BEST Baked Chicken Ricotta Meatballs

These baked chicken ricotta meatballs are tender, juicy, and packed with flavor. Ricotta cheese and a breadcrumb panade ensure moisture, while Parmesan, garlic, and herbs deliver delicious savory notes. Enjoy them over pasta, in sandwiches, or as a tasty appetizer.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken mix of dark and light meat
  • 1 cup whole milk ricotta cheese, drained
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs plain or Italian seasoned
  • 1/4 cup milk or chicken broth
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes optional

Equipment

  • Large bowl
  • small bowl
  • baking sheet
  • parchment paper
  • Spoon or hands for shaping
  • Cheesecloth or fine-mesh strainer (optional)
  • measuring cups and spoons
  • Oven

Method
 

  1. Prepare the Panade: In a small bowl, combine the breadcrumbs and milk (or chicken broth). Let it sit for 5-10 minutes to allow the breadcrumbs to absorb the liquid and soften.
  2. Combine Ingredients: In a large bowl, gently combine the ground chicken, ricotta cheese, Parmesan cheese, soaked breadcrumbs, eggs, minced garlic, parsley, oregano, salt, pepper, and red pepper flakes (if using). Be careful not to overmix.
  3. Shape the Meatballs: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Form the mixture into meatballs, about 1 1/2 inches in diameter. Place the meatballs on the prepared baking sheet, spacing them evenly apart.
  4. Bake the Meatballs: Bake for 20-25 minutes, or until the meatballs are cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
  5. Serve: Serve the baked chicken ricotta meatballs immediately over pasta with your favorite sauce, in sandwiches, or as an appetizer.

Notes

For richer flavor, use a combination of dark and light meat ground chicken. Whole milk ricotta cheese is preferred for its creamy texture; drain it well to prevent excess moisture. Panko breadcrumbs can be used for a crispier texture, or gluten-free breadcrumbs for dietary restrictions. Add a tablespoon of grated lemon zest or a pinch of nutmeg for flavor variations. The meatballs can be frozen for up to 3 months; freeze them individually before storing them in a freezer bag. Reheat in the oven, microwave, or in your favorite sauce.