Baked Chicken and Ricotta Meatballs
Delightfully light and tender, this Chicken and Ricotta Meatballs recipe offers an Italian-inspired twist on the classic meatball. The combination of ground chicken and creamy whole milk ricotta creates an irresistibly moist bite, while Parmesan, fresh basil, and a touch of garlic bring a vibrant, savory flavor. Whether baked to golden perfection or pan-fried for a crispy exterior, these meatballs make a versatile addition to pasta, salads, or sandwiches. Enjoy them with a simple marinara sauce, or pair with any of your favorite dips.
Ideal for busy weeknights, this recipe is quick to assemble and perfect for meal prep. Consider doubling the recipe to freeze some for later—these meatballs keep well and reheat beautifully, making them a convenient go-to for last-minute meals. With just 15 minutes of prep time, you’ll have these deliciously airy chicken meatballs ready in under an hour!
Whether you’re a fan of traditional Italian flavors or looking to try something new, these Chicken and Ricotta Meatballs are bound to become a family favorite. Let’s dive into the ingredients and method for this comforting, crowd-pleasing dish.
Ingredients that Make This Recipe Shine
- Ground chicken thigh – Provides a juicy, flavorful base that holds up beautifully with ricotta.
- Whole milk ricotta cheese – Adds creaminess, giving each meatball an airy texture that’s just delightful.
- Fresh basil – Adds a burst of herbal flavor; substitute with fresh parsley for a milder taste if preferred.
- Parmesan cheese – Savory and salty, Parmesan enriches each bite with a deep, nutty flavor.
- Panko breadcrumbs – These light crumbs help bind and add a subtle crunch.
- Garlic – Aromatic and savory, finely chopped garlic infuses warmth and depth.
- Cayenne pepper – Adds a gentle kick; adjust according to your spice preference.
- Eggs – Essential for binding and adding moisture, keeping these meatballs delightfully tender.
Quick and Easy Steps to Perfect Meatballs
- Combine the ground chicken, ricotta, panko, eggs, Parmesan, basil, garlic, cayenne pepper, salt, and black pepper in a large bowl. Mix thoroughly until everything is well combined and smooth.
- Shape the mixture into meatballs, about 2 ounces each. Use lightly dampened hands or an oiled scoop to prevent sticking while forming the meatballs.
Baking Option
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper. Arrange the meatballs on the sheet, drizzle lightly with olive oil, and bake for about 20 minutes, flipping halfway, until they reach an internal temperature of 160-165°F.
Pan-Frying Option
- Heat olive oil in a large skillet over medium-high heat. Place the meatballs in the hot pan and cook for 3-5 minutes per side, until golden brown. Cover and reduce heat to medium for the final minutes to ensure they’re cooked through.
Tips for Extra Flavor and Perfect Texture
- For Extra Juiciness: Use ground chicken thigh over breast, as thigh meat offers a more succulent, rich texture.
- Choose Your Spice: Add more or less cayenne to suit your spice tolerance, or try crushed red pepper for a different type of heat.
- Serving Suggestions: Serve with marinara sauce over pasta or as a savory appetizer with toothpicks and dipping sauces.
Make It Your Way – Recipe Variations
These meatballs are incredibly adaptable! Swap the chicken for ground turkey or lean ground beef if you prefer a different protein. Try adding Italian seasoning or chopped parsley in place of basil for a milder herb profile. For a gluten-free version, substitute the panko with almond flour or gluten-free breadcrumbs.
Storing and Reheating for Later
To keep your meatballs fresh, store any leftovers in an airtight container in the refrigerator for up to three days. For reheating, warm them in a low oven or microwave. To freeze, arrange the cooked meatballs in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container or bag. They’ll keep well for 1-2 months and are perfect for a quick meal solution anytime. Just reheat in a warm sauce or oven until heated through.
Enjoy these chicken and ricotta meatballs as an easy yet gourmet addition to your favorite dishes—whether they’re for dinner, appetizers, or meal-prep-friendly lunches, they’ll be a hit!
Baked Chicken and Ricotta Meatballs Recipe
Equipment
- 10-12-inch nonstick sauté pan
- Rimmed baking sheet
Zutaten
- 2 pounds 907 g ground chicken thigh, lean beef, or ground turkey
- 8 ounces 225 g whole milk ricotta cheese, drained of excess liquid
- ½ cup fresh basil chopped, or substitute 2 teaspoons dried basil or fresh parsley
- ¼ cup Parmesan cheese freshly grated
- 2 large eggs lightly beaten
- ½ cup panko or coarse breadcrumbs
- 2 teaspoons garlic grated or finely chopped
- Extra virgin olive oil
- ¼ teaspoon cayenne pepper or crushed red pepper
- Kosher salt and freshly ground black pepper to taste
Anleitungen
- In a large bowl, combine the ground chicken, ricotta cheese, panko, eggs, Parmesan, basil, garlic, cayenne pepper, 2 teaspoons of salt, and black pepper. Mix thoroughly until well-blended. Shape the mixture into roughly 2-ounce meatballs. Use damp hands or a lightly oiled cookie scoop to prevent sticking.
Baked Meatballs
- Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with parchment paper. Arrange the meatballs on the sheet and lightly drizzle with olive oil. Bake for about 20 minutes, flipping them halfway, until they are evenly browned and fully cooked (160-165°F on a meat thermometer).
Pan-Fried Meatballs
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the meatballs in the hot pan; they should sizzle immediately. Sear for 3-5 minutes on one side until golden brown, then turn them over. Continue cooking until the meatballs are cooked through and firm to the touch. For added juiciness, cover the pan after flipping, reduce the heat to medium, and let the residual steam finish cooking.
Serving Suggestions
- To serve the meatballs with marinara or other sauce, cook them halfway, then transfer to the simmering sauce for an additional 10 minutes until fully done. Serve with toothpicks for dipping or alongside pasta, with a bowl of tomato sauce for dipping.