Chicken Ricotta Meatballs are a yummy mix of chicken and cheese. Made with ground chicken and creamy ricotta cheese, they offer a lighter yet equally satisfying alternative to beef or pork meatballs. Whether you’re looking for a new family favorite or an impressive dish to serve at a dinner party, this recipe is sure to please. In this blog post, we’ll guide you through the process of making these tasty meatballs step by step.
Ingredients to make Chicken Ricotta Meatballs
1 pound ground chicken
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil 
Sauce making for Chicken Ricotta Meatballs
For the sauce, simply heat your favorite marinara sauce in a saucepan over medium heat until warmed through, or if you prefer a homemade touch, prepare a simple marinara by sautéing onions and garlic, adding crushed tomatoes and seasonings, and simmering until the flavors meld beautifully, then enhance it with fresh basil for an extra layer of flavor.
Instructions to Prepare Chicken Ricotta Meatballs
Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This ensures that the oven is at the right temperature when you’re ready to cook the meatballs.
Prepare the Meatball Mixture
In a large mixing bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, chopped parsley, salt, black pepper, and red pepper flakes (if using). Mix everything together until well combined. Using your hands is the most effective way to ensure that all the ingredients are evenly distributed.
Form the Meatballs
After mixing everything, roll it into a ball with your hands. You should make about 20 meatballs, but you can make them bigger or smaller.
Sear the Meatballs
Get a big pan and heat some olive oil over high heat. Put the meatballs in the hot oil a few at a time and cook them until they are brown on both sides. This will make them taste good and crispy.
Bake the Meatballs
After searing the meatballs, transfer the skillet to the preheated oven. Bake the meatballs for about 15 to 20 minutes until they are done and not pink inside. If you don’t have an ovenproof skillet, transfer the seared meatballs to a baking dish before placing them in the oven. 
Prepare the Sauce
While the meatballs are cooking, you can get the sauce ready. Just warm up the store-bought sauce in a pan. If you prefer to make your own sauce, here’s a simple recipe:
- Heat 2 tablespoons of olive oil in a saucepan
- Add 1 small onion, finely chop, and cook until it’s soft and translucent.
- Add 2 small pieces of chopped garlic and cook for one more minute.
- Put the crushed tomatoes, some dried oregano, a little salt, and pepper in the pan and mix them together.
- Bring the sauce to a simmer and cook for about 15-20 minutes, stirring occasionally.
Combine and Serve
Once the Chicken Ricotta meatballs are done baking, remove them from the oven and let them rest for a few minutes. Transfer the meatballs to a serving dish and pour the warm marinara sauce over them. You can add chopped parsley or basil on top if you want.
Tips for Success
Don’t Overmix: When combining the meatball ingredients, be careful not to overmix. Overmixing can make the meatballs tough.
Use Fresh Ingredients: Fresh parsley and basil add a burst of flavor to the meatballs and sauce. If possible, avoid using dried herbs.
Check for Doneness: Use a special tool to check the meatballs are cooked all the way through. The inside should be very hot.
Serving Suggestions
Chicken Ricotta Meatballs can be enjoyed in a variety of ways:
With Pasta: Serve the meatballs and marinara sauce over a bed of spaghetti or your favorite pasta. 
On a Sub Roll: Make a delicious meatball sub by placing the meatballs and sauce in a toasted sub roll and topping with melted mozzarella cheese.
As an Appetizer: Serve the meatballs on their own with toothpicks for a tasty appetizer at parties or gatherings.
Storing and Reheating
If you have any leftovers, store the meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a saucepan over medium heat or microwave until heated through.
Variations in Chicken Ricotta Meatballs
You can change this recipe to make it taste the way you like it.
Cheese: Try using different cheeses such as mozzarella or fontina in place of ricotta.
Herbs: Try different herbs like thyme or rosemary to make it taste different.
Spices: Add a pinch of cumin or paprika for a hint of smokiness.
Chicken Ricotta Meatballs
Ingredients
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic minced
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1 tablespoon olive oil
Instructions
- Preheat the Oven
- Begin by preheating your oven to 400°F (200°C). This ensures that the oven is at the right temperature when you’re ready to cook the meatballs.
- Prepare the Meatball Mixture
- In a large mixing bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, chopped parsley, salt, black pepper, and red pepper flakes (if using). Mix everything together until well combined. Using your hands is the most effective way to ensure that all the ingredients are evenly distributed.
- Form the Meatballs
- After mixing everything, roll it into a ball with your hands. You should make about 20 meatballs, but you can make them bigger or smaller.
- Sear the Meatballs
- Get a big pan and heat some olive oil over high heat. Put the meatballs in the hot oil a few at a time and cook them until they are brown on both sides. This will make them taste good and crispy.
- Bake the Meatballs
- After searing the meatballs, transfer the skillet to the preheated oven. Bake the meatballs for about 15 to 20 minutes until they are done and not pink inside. If you don't have an ovenproof skillet, transfer the seared meatballs to a baking dish before placing them in the oven.
- Prepare the Sauce
- While the meatballs are cooking, you can get the sauce ready. Just warm up the store-bought sauce in a pan. If you prefer to make your own sauce, here’s a simple recipe:
- Heat 2 tablespoons of olive oil in a saucepan
- Add 1 small onion, finely chop, and cook until it’s soft and translucent.
- Add 2 small pieces of chopped garlic and cook for one more minute.
- Put the crushed tomatoes, some dried oregano, a little salt, and pepper in the pan and mix them together.
- Bring the sauce to a simmer and cook for about 15-20 minutes, stirring occasionally.
Notes
Combine and Serve
Once the Chicken Ricotta meatballs are done baking, remove them from the oven and let them rest for a few minutes. Transfer the meatballs to a serving dish and pour the warm marinara sauce over them. You can add chopped parsley or basil on top if you want.Tips for Success
Don't Overmix: When combining the meatball ingredients, be careful not to overmix. Overmixing can make the meatballs tough. Use Fresh Ingredients: Fresh parsley and basil add a burst of flavor to the meatballs and sauce. If possible, avoid using dried herbs. Check for Doneness: Use a special tool to check the meatballs are cooked all the way through. The inside should be very hot.Serving Suggestions
Chicken Ricotta Meatballs can be enjoyed in a variety of ways: With Pasta: Serve the meatballs and marinara sauce over a bed of spaghetti or your favorite pasta. On a Sub Roll: Make a delicious meatball sub by placing the meatballs and sauce in a toasted sub roll and topping with melted mozzarella cheese. As an Appetizer: Serve the meatballs on their own with toothpicks for a tasty appetizer at parties or gatherings.Conclusion
Chicken Ricotta Meatballs are yummy, and you can eat them in lots of ways. Whether you’re serving them over pasta, in a sub roll, or as an appetizer, they are sure to be a hit. This recipe is easy to follow and uses simple ingredients, making it perfect for both novice and experienced cooks. Give it a try and enjoy a flavorful and satisfying meal that your whole family will love.
Happy cooking!
FAQs
-
Can I use ground turkey instead of ground chicken?
Yes, you can substitute ground turkey for ground chicken in this recipe. It will offer a similar texture and taste, with a slightly different flavor profile.
-
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs ahead of time and refrigerate them for up to 2 days. You can also freeze them for up to 3 months. Reheat thoroughly before serving.
-
How can I make the meatballs gluten-free?
To make gluten-free meatballs, use gluten-free breadcrumbs or almond flour in place of regular breadcrumbs. Ensure that your marinara sauce is also gluten-free.
-
Can I bake the meatballs instead of searing them?
Yes, you can bake the meatballs directly in the oven. Preheat the oven to 400°F (200°C) and bake the meatballs on a parchment-lined baking sheet for about 20-25 minutes, or until fully cooked.
-
How can I make these meatballs spicier?
To add more heat, increase the amount of red pepper flakes in the meatball mixture or add a dash of hot sauce to the marinara sauce. Adjust according to your spice preference.
