My Chicken Ricotta Meatballs are tender, juicy, and packed with flavor! Made with ground chicken, creamy ricotta cheese, parmesan, and fresh herbs, they have a light, melt-in-your-mouth texture that sets them apart from traditional meatballs. Baked to perfection in just 15 minutes, these meatballs make for a delicious, protein-packed meal.
Whether you are meal prepping or making a quick dinner for a cozy night, this easy and flavorful recipe is sure to become a staple in your kitchen! A great option to served over pasta, in a sub, or on their own, they’re guaranteed to be a hit with the whole family.
Jump to:
- Why You Will Love Chicken Ricotta Meatballs
- Ingredients
- Substitutions and Variations
- How to Make Chicken Meatballs with Ricotta
- More Recipes You Will Love
- How to Store Chicken Meatballs with Ricotta
- What to Serve with Chicken Ricotta Meatballs
- Top Tip
- Frequently Asked Questions About Chicken Ricotta Meatballs
- More Recipes You Will Love
- Chicken Ricotta Meatballs
If you enjoy meatball recipes, here are some more you will love: Carnivore Meatballs, Costco Chicken Meatballs, Cooked Perfect Italian Style Meatballs, Meatball Parmigiana, Meatball Parm Sub, Meatballs and Mashed Potatoes, Sweet and Sour Meatballs, and Meatball Sliders.
Why You Will Love Chicken Ricotta Meatballs
- Moist and Tender: The ricotta adds a rich creaminess that keeps the meatballs from drying out.
- Simple Ingredients: Everything is easy to find, and you might already have most of it on hand.
- Family-Friendly: Mild, cheesy flavor that both kids and adults will enjoy.
- Versatile: Great for meal prep, pasta night, or serving on toasted rolls for meatball subs.
- Baked, not Fried: Healthier and less mess without sacrificing flavor.
- Lighter Option: Ground chicken is a leaner meat than ground beef or pork.
Ingredients
With minimal ingredients, you will be in and out of the grocery store in a couple of minutes ready to make a batch of delicious meatballs.
See the recipe card below for the exact quantities of each ingredient.
- Lean Ground Chicken: A lean meat with mild flavor that pairs well with many mix-ins.
- Ricotta Cheese: Creates a moist, creamy, extra soft meatball with a cheesy profile.
- Grated Parmesan Cheese: Adds an extra cheesy, salty taste.
- Eggs: Acts as a binder to keep the meatballs together.
- Fresh Garlic Clove: To add depth and complements the lean chicken.
- Fresh Basil and Fresh Parsley: Enhances the flavors and balances the parmesan cheese, while also providing a burst of fresh flavor.
- Sea Salt and Ground Pepper: To provide and enhance the flavors.
- Panko Breadcrumbs: Keeps the meatball's shape and give them more substance.
For this recipe, you'll want to have on hand a large baking sheet, mixing bowl, measuring cups and spoons, and 2 ½ tablespoon cookie scoop.
Substitutions and Variations
Looking to mix up this recipe here are our suggestions to change these chicken and ricotta meatballs.
- Ground Meat Swap: Use ground turkey instead of chicken for a slightly different flavor and texture.
- Breadcrumb Alternatives: Swap Panko breadcrumbs with almond flour for a low-carb, gluten-free option.
- Cheese Variations: Replace parmesan with pecorino Romano for a sharper, saltier bite. Swap the ricotta cheese for cottage cheese for an extra protein packed meatball.
- Dairy-Free Option: Substitute ricotta with dairy-free cashew ricotta and use nutritional yeast instead of parmesan.
- Herb Swap: If fresh basil or parsley isn’t available, use 1 teaspoon of dried basil or parsley instead. Alternatively, you can use Italian seasoning for a slightly different flavor.
- Mix-In Variations: Freshly chopped spinach, grated zucchini, onions, or red pepper flakes for some spice.
- Lemon: Ricotta and lemon are a perfect pairing, add some lemon zest.
How to Make Chicken Meatballs with Ricotta
In just four simple steps you will have baked chicken ricotta meatballs ready for the whole family.
Preheat oven to 400F and lightly grease a large baking tray.
In a large bowl, combine all ingredients, keeping your breadcrumbs until last. By hand, mix until well combined.
Using a 2 ½ tablespoon cookie scoop, make medium sized meatballs and lightly shape into a tighter ball, then place on a prepared baking sheet.
Bake in the oven for 15 minutes or until a thermometer reads 165F. They should be starting to turn golden brown.
Cool on the baking sheet until ready to serve.
Hint: To make uniform meatballs, that cook evenly, use a cookie scoop to portion them out. Apply light pressure when rolling to a ball.
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How to Store Chicken Meatballs with Ricotta
These meatballs are so juicy and perfect to make in advance for meal prepping, or to store for another day. Here are some ways to help.
- Refrigerator: Once fully cooled, place in an airtight container for 3-4 days.
- Freezer: For your meatballs, whether they are cooked or uncooked, you can line them on a sheet pan in a single layer and pop them in the freezer. Once frozen (about 2-4 hours), place them into a freezer-safe bag and store up to 6 months. You can vacuum-seal them as well. I love this FoodSaver, that I got on Amazon.
- Reheating: Thaw in the fridge overnight and reheat in the microwave or stovetop in a sauce until warmed through; or bake according to the recipe card.
- Make Ahead: To make your meatballs ahead, follow steps 1 and 2 and then pop them in the fridge or freezer until you are ready to bake. Store in the refrigerator for up to 4 days, until needed.
What to Serve with Chicken Ricotta Meatballs
My favorite way to enjoy meatballs is typically with pasta, but here are some other ways to enjoy them!
- Pasta: Pair with spaghetti or zucchini noodles for a complete dish. Try a lemon pasta, top with leftover ricotta and some lemon slices with a creamy sauce.
- Marinara Sauce: A classic pairing for dipping or tossing the meatballs in sauce.
- Garlic Bread: A homemade garlic bread is another great pairing.
- Vegetables: Serve alongside some vegetables for a more rounded meal like our sautéed green beans, Brussels sprouts, roasted carrots or creamy, mashed potatoes.
- Salad: A big leafy green salad with fresh spinach is a great side to serve with these meatballs to keep your meal on the lighter side.
- Wraps or Sandwiches: Add these chicken meatballs to a pita or sub bun with your favorite mix-ins, and a drizzle of dressing.
Top Tip
Here are some of our top tips to help you make the best chicken and ricotta meatballs.
- Don’t Overmix: Mixing just until combined keeps the meatballs tender. Apply light pressure when mixing the meat mixture through your hands to blend all the ingredients together.
- Chill the Mixture: Letting the mixture rest in the fridge for 10-15 minutes can help make shaping easier.
- Check Internal Temp: Meatballs should reach an internal temperature of 165°F for doneness.
- Double the Batch: These freeze well, so make extras for quick meals later.
Frequently Asked Questions About Chicken Ricotta Meatballs
Here are some answers to the most frequently asked questions about making chicken and ricotta meatballs.
Absolutely! Sear the meatballs in a skillet with oil over medium heat for about 3-4 minutes per side until fully cooked.
The ricotta adds moisture, so if they feel too soft, try adding an extra ¼ cup of breadcrumbs to firm them up.
They go well with classic marinara, pesto, Alfredo sauce, or a tangy balsamic glaze.
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Chicken Ricotta Meatballs
Equipment
- Baking Sheet
- Large Mixing Bowl
- 2 ½ Tablespoon Cookie Scoop
- Measuring Cups and Spoons
Ingredients
- 2 lbs ground chicken
- 2 cups soft ricotta cheese
- ½ cup grated parmesan cheese
- 2 eggs large
- 3 tablespoon fresh garlic minced
- 2 tablespoon fresh basil minced
- 2 tablespoon fresh parsley minced
- 2 teaspoon sea salt
- ½ teaspoon ground pepper
- ⅔ cup Panko breadcrumbs
Instructions
- Preheat oven to 400F and lightly grease a large baking sheet.
- In a large bowl, combine all ingredients, keeping your breadcrumbs until last. By hand, mix until well combined.
- Using a 2 ½ tablespoon cookie scoop, make medium sized meatballs and lightly shape into a tighter ball, then place on a prepared baking sheet.
- Bake in the oven for 15 minutes or until a thermometer reads 165F.
- Cool on the baking sheet until ready to serve.
Notes
- To make uniform meatballs, that cook evenly, use a cookie scoop to portion them out. Apply light pressure when rolling to a ball.
- Mixing just until combined keeps the meatballs tender. Apply light pressure when mixing the meat mixture through your hands to blend all the ingredients together.
- Letting the mixture rest in the fridge for 10-15 minutes can help make shaping easier.
- Meatballs should reach an internal temperature of 165°F for doneness.
- These are perfect to make in bulk as they freeze well, so make extras for quick meals later.
Nutrition
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Cara Leonard says
Perfect make ahead meal to have in the freezer!
Eva Filer says
Such a great one- stays nice and moist too!
Madhu says
These sound amazing! I love how tender and juicy they are with the ricotta and fresh herbs, definitely a lighter take on meatballs!
Eva Filer says
They are a great way to mix things up in the kitchen from a typical meatball!
Eva Filer says
These meatballs are so moist and tender and pack a lot of flavor. A big favorite over here!