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Baked chicken ricotta meatballs in marinara sauce, garnished with fresh basil and Parmesan.

Baked Chicken Ricotta Meatballs

Juicy, tender, and flavorful—these baked chicken ricotta meatballs are lighter than traditional meatballs but packed with rich Italian flavor. Perfect for pasta night or served on their own!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground chicken
  • 1/2 cup ricotta cheese
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg lightly beaten
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
For Serving
  • marinara sauce optional
  • extra Parmesan and parsley for garnish

Equipment

  • Baking Sheet
  • Mixing Bowl

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until just combined.
  3. Roll mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
  4. Bake for 20–25 minutes, until golden brown and cooked through (internal temperature 165°F/74°C).
  5. Serve warm with marinara sauce and garnish with extra Parmesan and parsley if desired.

Notes

You can freeze the uncooked meatballs for later. Simply thaw and bake as directed.