Chicken Ricotta Meatballs
Servings: 4 people
Calories: 375kcal
These chicken ricotta meatballs are tender, juicy, and bursting with savory flavor thanks to creamy ricotta and perfectly seasoned ground chicken. Best of all, you can choose to pan-fry them for a golden, crispy exterior or bake them in the oven for a lighter, hands-off approach.
Print Recipe
Ingredients
- 2 Tablespoons olive oil extra virgin
- 1 pound ground chicken
- 1/2 cup bread crumbs or panko
- 1 egg lightly beaten
- ½ cup ricotta cheese
- ¼ cup parmesan cheese grated
- 1 clove garlic minced or grated
- 1 Tablespoon fresh parsley or 1 teaspoon dried parsley
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- ½ teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a large bowl, combine 1 pound ground chicken, 1/2 cup bread crumbs, 1 egg, ½ cup ricotta cheese, ¼ cup parmesan cheese, 1 clove garlic, 1 Tablespoon fresh parsley, 1/2 teaspoon Italian seasoning, 1/2 teaspoon onion powder, ½ teaspoon salt and 1/4 teaspoon pepper.
- Shape mixture into tablespoon sized balls (you should have about 25).
To Fry
- Heat the 2 Tablespoons olive oil in a large skillet over medium-high heat. Add the meatballs and cook on all sides until browned and cooked through (165-degrees on an instant read meat thermometer).
To Bake
- Preheat your oven to 450 degrees. Line a baking sheet with parchment paper or tin foil. Arrange the meatballs on the sheet and drizzle with 1 TBSP olive oil. Bake for 15-20 minutes, flipping over halfway through, until the meatballs are cooked through (165-degrees on an instant read meat thermometer).
Notes
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.
- 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.
- Ground meat options - You can substitute ground chicken with ground turkey, beef, pork, or lamb. For even more flavor and moisture, try using a blend of two or three different types of ground meat.
- Dairy-free chicken ricotta meatballs - Swap the parmesan for dairy-free parmesan or nutritional yeast, and replace the ricotta with blended firm or silken tofu (drained), or cashew ricotta.
- Gluten-free meatballs - Make sure to use gluten-free bread crumbs. You could also use crushed gluten-free crackers.
- Veggie-loaded - Feel free to mix finely grated zucchini, carrots, or spinach into the meatballs to boost nutrition and flavor. Just be sure to squeeze out any excess moisture from the vegetables before adding them to the mixture.
Nutrition
Calories: 375kcal | Carbohydrates: 12g | Protein: 29g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 159mg | Sodium: 600mg | Potassium: 688mg | Fiber: 1g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 2mg