Chicken Ricotta Meatballs

Thanks to the rich ricotta cheese, these chicken ricotta meatballs are so wonderfully juicy that they don’t even need a sauce, making them perfect as a snack, lunchbox filler, bun stuffer, or party appetizer.

While I love my growing collection of saucy meatball dishes (like Marry Me Chicken Meatballs, Chicken Piccata Meatballs, and Butter Chicken Meatballs), I wanted to create a simple, delicious base recipe that you can pair with any sauce you prefer, whether store-bought or homemade.

Even better, this recipe gives you two cooking methods, offering you more flexibility and options!

Ingredient notes

• Olive oil
• Ground chicken – Look for ground chicken with a good balance of white and dark meat for the best flavor and level of moisture in the meatballs. Feel free to experiment with other types of ground meat as well! I’ve included a few ideas in the Variations section below.
• Bread crumbs – Regular or Panko bread crumbs work well. For a gluten-free option, use gluten-free breadcrumbs or crushed gluten-free crackers.
• Egg – A classic binder for meatballs while also adding moisture. 
• Ricotta cheese – The key ingredient for this meatball recipe, adding incredible flavor and moisture for juicy results. Make sure to use full-fat ricotta. 
• Parmesan – Grate the parmesan from the block for the best flavor.
• Garlic – For depth of flavor. 
• Herbs and seasonings – You’ll need fresh parsley, Italian seasoning, onion powder, salt, and pepper to season the meatballs.

How to make them

Step 1

Combine ingredients

• In a large bowl, mix all of the ground chicken meatball ingredients until just combined.

Step 2

Shape the meatballs

• Shape the meat mixture into approximately 25 meatballs (1 tablespoon sized balls).

Cooking Method 1

Fry the meatballs

• Heat the olive oil in a large skillet over medium-high heat. 
• Add the meatballs and cook on all sides until browned and cooked through. They should register an internal temperature of 165-degrees F.
• If serving with sauce, add the sauce when the meatballs are finished cooking and heat through.

Cooking Method 2

Bake the meatballs

• Preheat your oven to 450 degrees.
• Arrange the meatballs on a baking sheet and drizzle with olive oil. 
• Bake for 15-20 minutes, flipping over halfway through, until the meatballs are cooked through.
• If serving with sauce, warm the sauce in a saucepan or skillet, then toss with the cooked meatballs.

Add instant flavor with ricotta cheese

Have leftover ricotta in the fridge and not sure what to do with it? No problem! This creamy Italian cheese is surprisingly versatile, working beautifully in everything from savory pasta bakes to light, sweet desserts.

• Pasta dishes: Perfect as a filling in lasagna and roll-ups, or to make an indulgent pasta sauce. 
• Chicken recipes: Elevate plain chicken breasts with a rich and juicy ricotta cheese filling or topping. 
• Sweet treats: Provides the perfect moisture and density to cakes, cheesecake, and mousse! Check out these 30+ BEST Ricotta Desserts for more inspiration. 

Tips and tricks

• Gently mix the meatball ingredients with your hands just until they come together. Be careful not to overwork the mixture as overmixing can result in tough, dense, and dry meatballs.
• To check the seasoning, cook a small spoonful of the mixture in a heated skillet, then taste and adjust the seasonings in the raw mixture as needed.
• If time allows, chill the uncooked meatball mixture in the fridge for about 30 minutes before shaping. Cold meat holds its shape better and leads to juicier results.
• When browning the meatballs in the skillet, leave about 1 inch of space between each one in the skillet. If your skillet is too small, brown them in batches to avoid steaming or uneven cooking.
• Make a homemade meatball sauce a day or two ahead to pair with this dish and to save you extra time when it comes to assembling the meal. Check out these 30+ BEST Sauces for Meatballs for some delicious pairings. Or, make my simple homemade marinara sauce.

Serving suggestions

Coat the meatballs with store-bought or homemade marinara sauce, or try one of these delicious meatball sauce recipes. Plus, pair them with a side of garlic bread to soak up every last bit of that sauce. I also love serving them with a variety of sides for a complete meal, such as:  

• Al dente pasta – spaghetti, fettuccine, penne, or orzo
• Pesto Rice
• Mashed Potatoes
• Creamy Polenta
• Italian Chopped Salad
• Roasted veggies – carrots, zucchini, sweet potatoes, broccoli, or bell peppers
• Or check out these 25+ Side Dish Ideas for Meatballs

This chicken ricotta meatball recipe also makes a fantastic party appetizer! Simply arrange the meatballs on a platter, insert a toothpick into each one, and offer your preferred sauce on the side for dipping.

Storing

• To make these chicken ricotta meatballs ahead of time, place them on a lined baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. You can also freeze the uncooked meatballs for up to 3 months and thaw them in the refrigerator overnight before cooking.
• Leftover cooked meatballs can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw the leftovers overnight in the fridge before reheating.
• To reheat, place the meatballs in a baking dish, covered with foil, and heat on a low temperature until warmed through. You can also reheat these meatballs in a skillet with the addition of sauce on low heat until warmed through. 

Did you make this chicken ricotta meatball recipe?

If you loved these chicken ricotta meatballs, I would appreciate it so much if you would leave a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube, Twitter, and TikTok.