If you’ve been searching for a tender, juicy, and flavorful meatball recipe that feels light yet still comforting, you’re in for a treat. These baked chicken ricotta meatballs are the perfect balance of airy texture from ricotta cheese, rich savory flavor from Parmesan, and cozy Italian vibes from the marinara sauce. They bake up golden and irresistible without frying, making them a healthier, weeknight-friendly option you’ll want on repeat. Trust me, this one’s a keeper.
Why You’ll Love This Recipe
- Tender and Juicy: The ricotta keeps the meatballs from drying out, giving them a melt-in-your-mouth texture.
- Easy and Healthy: Baked instead of fried, these meatballs are lighter but still full of flavor.
- Versatile: Serve them over pasta, with crusty bread, or even tucked into a sandwich roll.
- Family-Friendly: These are mild, kid-approved, and simple enough to whip up any night of the week.
Ingredients
Here’s everything you’ll need to make these baked chicken ricotta meatballs:
- Ground Chicken: Lean protein base for the meatballs.
- Ricotta Cheese: Adds creaminess and keeps the texture light and moist.
- Parmesan Cheese: Brings a salty, nutty depth of flavor.
- Breadcrumbs: Helps bind the mixture and gives structure.
- Egg: Acts as a binder so the meatballs hold together.
- Garlic: Adds an aromatic punch.
- Fresh Parsley: Brings freshness and a hint of color.
- Dried Oregano: Classic Italian herb for extra flavor.
- Onion Powder: Subtle sweetness and depth.
- Salt & Black Pepper: Enhances all the flavors.
- Olive Oil: Helps the meatballs brown in the oven.
- Marinara Sauce: Cozy, tomato-based sauce to simmer the meatballs.
- Fresh Basil: For garnish and a burst of freshness.
Note: Ingredients with exact measurements are listed in the recipe card below.
How to Make the Baked Chicken Ricotta Meatballs
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Mix the Meatball Mixture
In a large bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, oregano, onion powder, salt, and pepper. Mix gently with your hands until everything is evenly incorporated—don’t overmix, or the meatballs will turn dense.
Step 3: Shape the Meatballs
Roll the mixture into small, even meatballs (about 1 ½ inches each) and place them on the prepared baking sheet.
Step 4: Bake Until Golden
Drizzle a little olive oil over the tops and bake for 18–20 minutes, until cooked through and lightly golden.
Step 5: Simmer in Sauce
While the meatballs bake, warm marinara sauce in a saucepan. Once the meatballs are ready, transfer them into the sauce and let them simmer for 5 minutes to soak up all that rich flavor.
Step 6: Garnish and Serve
Serve warm with fresh basil and a sprinkle of Parmesan.
Pro Tips for Making the Recipe
- Don’t Overmix: Gentle mixing keeps the meatballs tender.
- Uniform Size: Roll meatballs evenly so they cook at the same rate.
- Line the Pan: Parchment paper makes cleanup a breeze.
- Boost Flavor: Add a pinch of red pepper flakes if you like a little heat.
How to Serve
These meatballs are super versatile and pair well with:
- Classic Pasta Night: Serve over spaghetti with extra marinara.
- Meatball Subs: Tuck them into a toasted roll with melted mozzarella.
- Light Meal: Pair with roasted veggies or a fresh green salad.
- Party Platter: Serve as appetizers with toothpicks and extra sauce for dipping.
Make Ahead and Storage
Storing Leftovers
Keep cooled meatballs in an airtight container in the fridge for up to 4 days.
Freezing
Freeze cooked meatballs (without sauce) on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Warm gently in marinara sauce on the stovetop or microwave until heated through.
FAQs
Can I make these with ground turkey instead of chicken?
Yes! Ground turkey works perfectly as a substitute. Just make sure to use lean but not extra-lean turkey so they stay moist.
Do I have to use ricotta cheese?
Ricotta is what keeps these meatballs extra tender, but you can swap with cottage cheese (blended smooth) if needed.
Can I bake these without sauce?
Absolutely. You can enjoy them plain, drizzle with olive oil and lemon, or dip them into your favorite sauce.
How do I keep meatballs from falling apart?
Make sure the egg and breadcrumbs are included, and chill the mixture for 10 minutes before rolling if it feels too soft.
Baked Chicken Ricotta Meatballs
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until just combined.
- Roll mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
- Bake for 20–25 minutes, until golden brown and cooked through (internal temperature 165°F/74°C).
- Serve warm with marinara sauce and garnish with extra Parmesan and parsley if desired.