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Chicken Ricotta Meatballs

These tender meatballs are packed with flavor and come together in a snap, making them a perfect weeknight dinner or a crowd-pleasing dish for your next gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Ricotta Meatballs
  • 1 lb ground chicken
  • 1 cup ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper
  • Olive oil for cooking
  • Marinara sauce (for serving)
  • Fresh parsley, chopped (for garnish)

Equipment

  • Large Mixing Bowl
  • Large Skillet
  • Baking Sheet

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: In a large mixing bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, oregano, basil, salt, and pepper.
  3. Step 3: Mix until all ingredients are well incorporated. Form the mixture into meatballs, about 1 to 1.5 inches in diameter.
  4. Step 4: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes.
  5. Step 5: Once browned, transfer the meatballs to a baking sheet and finish cooking in the preheated oven for 10-15 minutes, or until cooked through.
  6. Step 6: Serve the meatballs with marinara sauce and garnish with fresh parsley. Enjoy!

Notes

Keep cooked meatballs in an airtight container in the fridge for up to 3 days. For longer storage, freeze the meatballs. They will last up to 3 months in the freezer.