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30-Minute Chicken Ricotta Meatballs Recipe

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4 from 5 reviews

These 30-Minute Chicken Ricotta Meatballs are a delicious and easy-to-make recipe that combines lean ground chicken with creamy ricotta cheese and flavorful Italian herbs. Perfectly baked to a golden brown, these tender meatballs are great served with marinara sauce over pasta, roasted vegetables, or in a meatball sub. They offer a lighter twist on traditional meatballs without sacrificing taste or texture.

  • Total Time: 30 minutes
  • Yield: About 20-24 meatballs

Ingredients

Meatballs

  • 1 pound Ground Chicken
  • 1 Egg
  • ⅓ cup Breadcrumbs (Italian or Plain)
  • ¼ cup Ricotta Cheese
  • ¼ cup Onion, diced
  • ¼ cup Parmesan Cheese, grated
  • 2 teaspoons Italian Seasoning
  • 2 cloves Garlic, minced
  • ¼ teaspoon Crushed Red Pepper Flakes (optional)
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Mix ingredients: In a large mixing bowl, combine ground chicken, egg, breadcrumbs, ricotta cheese, diced onion, grated Parmesan, Italian seasoning, minced garlic, crushed red pepper flakes if using, salt, and black pepper. Gently mix until all ingredients are evenly incorporated, taking care not to overmix to keep the meatballs tender.
  3. Form meatballs: Using a small cookie scoop or a tablespoon measure, portion out about 1 ½ tablespoons of the mixture and roll into balls. Place the formed meatballs on the prepared baking sheet, spacing them evenly.
  4. Bake meatballs: Bake the meatballs in the preheated oven for 18-20 minutes, or until they are golden brown on the outside and reach an internal temperature of 165°F (74°C) to ensure they are fully cooked.
  5. Serve: Enjoy the meatballs hot with your choice of marinara sauce over pasta, alongside roasted vegetables, or in a meatball sub. Optionally garnish with extra Parmesan cheese and fresh parsley for added flavor and presentation.

Notes

  • Be careful not to overmix the meatball mixture to keep them tender and juicy.
  • You can substitute breadcrumbs with gluten-free breadcrumbs to make this recipe gluten free.
  • For a spicier kick, increase the amount of crushed red pepper flakes.
  • Make sure the internal meat temperature reaches 165°F to ensure safety when cooking chicken.
  • These meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Low Fat

Find it online: https://iamstarved.com/30-minute-chicken-ricotta-meatballs-recipe/