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.
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:
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
Keywords: Chicken meatballs, ricotta meatballs, easy Italian recipes, healthy meatballs, weeknight dinners