Name: Baked Chicken Ricotta Meatballs
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 pound ground chicken; 1 cup ricotta cheese; 1/2 cup grated parmesan cheese; 2 cloves garlic, minced; 1 large egg; 1/2 cup breadcrumbs; 2 tablespoons chopped parsley; 1 tablespoon chopped basil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil (for brushing); 2 tablespoons butter; 2 cloves garlic, minced; 1 cup heavy cream; 1/3 cup grated parmesan cheese; 1 tablespoon chopped fresh basil

Golden on the outside, tender on the inside, these Baked Chicken Ricotta Meatballs are a creamy, herby twist on a comfort food classic. Blended with smooth ricotta, garlic, fresh herbs, and parmesan, these meatballs bake up juicy and flavorful without any frying. They’re finished with a creamy garlic parmesan sauce that clings to every bite, making this dish a standout for both family dinners and cozy gatherings.

Whether served over pasta, tucked into crusty bread, or plated alongside a fresh salad, these meatballs strike the perfect balance between indulgent and wholesome. They’re also easy to prep ahead and reheat beautifully, so you can make a big batch and enjoy them throughout the week.

Why You’ll Love This Baked Chicken Ricotta Meatballs Recipe

Tender & Juicy: Thanks to ricotta, these meatballs stay incredibly moist.
Baked, Not Fried: A healthier take that still delivers on flavor and texture.
Versatile Serving Options: Great with pasta, rice, zoodles, or crusty bread.
Family-Friendly: Mild flavors that kids and adults love.
Make-Ahead Friendly: Perfect for meal prep or freezing for later.

Preparation Phase & Tools to Use

Essential Tools and Equipment:

Mixing Bowls: You’ll need a large bowl for combining the meatball mixture and a small one for the egg.
Baking Sheet & Parchment Paper: Baking instead of frying requires a lined sheet for even cooking and easy cleanup.
Cookie Scoop or Hands: A scoop helps portion meatballs evenly; clean hands work just as well.
Meat Thermometer (optional): Ensures meatballs reach a safe internal temperature (165°F for chicken).
Oven-Safe Skillet or Baking Dish: Ideal for transferring meatballs to the oven or finishing them in sauce.

Taking a few minutes to organize your tools will streamline your cooking process and keep everything mess-free.

Ingredients for the Baked Chicken Ricotta Meatballs

Ground Chicken: Lean and light, it’s the perfect base for these meatballs.
Ricotta Cheese: Adds creaminess and keeps the meatballs soft and tender.
Parmesan Cheese: Brings a rich, salty depth to both the meatballs and the sauce.
Garlic (minced): Enhances the flavor with a punch of aromatics.
Egg: Helps bind everything together.
Breadcrumbs: Adds structure and helps maintain the meatball shape.
Fresh Parsley and Basil: Lends color and a bright herbal finish.
Salt & Pepper: Essential seasonings to round out the flavor.
Olive Oil: For brushing the tops before baking for golden color.

How To Make the Baked Chicken Ricotta Meatballs

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.

Step 2: Mix the Meatball Ingredients

In a large mixing bowl, combine ground chicken, ricotta, parmesan, garlic, egg, breadcrumbs, parsley, salt, and pepper. Mix until just combined; avoid overmixing to keep the texture light.

Step 3: Shape the Meatballs

Use a cookie scoop or your hands to form meatballs, about 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet.

Step 4: Bake Until Golden

Brush the tops lightly with olive oil. Bake for 18–22 minutes or until golden and internal temp reaches 165°F. Broil for the last 2 minutes for extra color.

Step 5: Make the Creamy Garlic Sauce (Optional but Recommended)

In a saucepan, melt butter with minced garlic. Stir in cream, parmesan, and chopped basil. Simmer until slightly thickened. Add cooked meatballs and coat gently.

How to Serve and Store Baked Chicken Ricotta Meatballs

Serving Suggestions:

Over spaghetti, linguine, or pappardelle
With mashed potatoes or buttery polenta
As a sub sandwich with melted provolone
On a party platter with toothpicks and sauce for dipping

Storing & Reheating:

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze cooked meatballs (with or without sauce) for up to 2 months.
Reheat: Warm in a skillet with a splash of broth or sauce until heated through.

Frequently Asked Questions

Can I use ground turkey instead of chicken?

Yes! Ground turkey works well and gives a slightly different flavor profile while maintaining moisture.

Do I have to use ricotta?

Ricotta is key for tenderness, but you can substitute with cottage cheese or even Greek yogurt in a pinch.

Can these be made gluten-free?

Absolutely—use gluten-free breadcrumbs to keep the structure.

What sauce pairs best with these meatballs?

A creamy garlic parmesan or even a light tomato basil sauce works wonderfully.

Can I prep these ahead of time?

Yes. Prepare and shape the meatballs, then refrigerate them for up to 24 hours before baking.

How do I avoid dry meatballs?

Avoid overbaking and don’t overmix the meat mixture. Ricotta helps retain moisture.

Want More Chicken Ideas?

If these Baked Chicken Ricotta Meatballs are your kind of comfort food, you’ll love exploring these other easy chicken favorites:

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Kitchen by Kate on Pinterest

And let me know in the comments how yours turned out. Did you use the creamy sauce or try something new? Did you sneak in some spinach or add chili flakes?

I love hearing how you make these recipes your own. Questions are welcome too—let’s help each other cook better, together.