Description
Chicken Ricotta Meatballs are a light and flavorful twist on traditional meatballs. The addition of ricotta cheese keeps them soft and tender, while fresh herbs and Parmesan add a burst of Italian-inspired flavor. Enjoy them with marinara sauce, pasta, or as a protein-packed snack!
Ingredients
Ingredients
For the Meatballs:
- 1 lb (450g) ground chicken
- 1/2 cup ricotta cheese
- 1/3 cup breadcrumbs (plain or seasoned)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley or basil, chopped (or 1 teaspoon dried)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking:
- 2 tablespoons olive oil (for pan-frying)
- 2 cups marinara sauce (for serving)
Optional Garnish:
- Fresh parsley or basil, chopped
- Extra Parmesan cheese
Instructions
Prepare the Meatballs:
-
In a large mixing bowl, combine ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix gently with your hands or a spatula until just combined. Avoid overmixing to keep the meatballs tender.
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Using a spoon or small ice cream scoop, portion the mixture and roll it into 1.5-inch meatballs. Place them on a plate or tray.
Cook the Meatballs:
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Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer, leaving space between them. Cook for 2-3 minutes per side, turning carefully, until golden brown all over. (They don’t need to be fully cooked at this stage.)
-
Pour the marinara sauce into the skillet with the meatballs. Lower the heat, cover, and simmer for 10-12 minutes, or until the meatballs are cooked through (internal temperature of 165°F/74°C).
Serve:
- Transfer the meatballs and sauce to a serving dish. Garnish with fresh parsley or basil and a sprinkle of Parmesan cheese. Serve warm over pasta, zucchini noodles, or with crusty bread.
Notes
- Baking Option: Preheat the oven to 400°F (200°C). Arrange the meatballs on a greased baking sheet and bake for 20-22 minutes, or until fully cooked.
- Gluten-Free Option: Use gluten-free breadcrumbs to make this recipe gluten-free.
- These meatballs freeze well! Freeze uncooked meatballs on a tray, then transfer to a freezer bag. Cook directly from frozen or thaw in the fridge overnight.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 4 meatballs
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 90 mg