Chicken Ricotta Meatballs

5 from 3 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Sides

Cuisine: American

Keyword: Appetizers, Ground Chicken, Ground Meat, Meatballs, Ricotta, Sides

Servings:

Calories: 90kcal

Author: Eva Filer

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