The Best Baked Chicken Ricotta Meatballs Recipe You’ll Ever Make

Succulent baked chicken ricotta meatballs burst with Mediterranean flavors that dance across your palate.

Crafting these delectable spheres requires minimal effort and maximum enjoyment.

Soft ricotta cheese promises incredible moisture within each tender morsel.

Herbs and spices mingle seamlessly, creating a delightful profile that surprises and satisfies.

Lean protein meets creamy texture in this simple yet sophisticated dish.

Weeknight dinners transform when you master these irresistible meatballs.

Serve them alongside crusty bread or atop spiraled zucchini noodles for a meal that sparks culinary excitement.

Baked Chicken Ricotta Meatballs Highlights

• Quicken Meal Prep: Minimal ingredients and straightforward steps make this recipe perfect for busy home cooks seeking a delicious dinner solution without complicated techniques.
• Boost Nutritional Value: Packed with protein from ground chicken, ricotta, and Parmesan, these meatballs deliver a wholesome meal that keeps families satisfied and energized.
• Customize with Ease: Flexible recipe allows substitutions like different herbs, cheese types, or sauce variations to match personal taste preferences and pantry availability.
• Create Restaurant-Quality Dish: Professional-level flavors from sun-dried tomatoes, Italian seasoning, and creamy Alfredo sauce transform a simple meatball recipe into a gourmet dining experience at home.

Ingredients for Baked Chicken Ricotta Meatballs

• Ground Chicken: Serves as the primary protein for the meatballs.
• Ricotta Cheese: Adds moisture and creamy texture to the meatball mixture.
• Egg: Helps bind the ingredients together.

• Onion, Garlic: Provide depth and aromatic base to the meatball flavor.
• Parsley, Italian Seasoning: Contribute fresh and herbal notes to the dish.
• Sun-Dried Tomatoes: Offer a tangy and concentrated tomato flavor.
• Parmesan Cheese: Adds a sharp and savory element to the meatballs.

• Breadcrumbs, Milk: Create a soft and tender texture in the meatballs.
• Salt, Black Pepper: Enhance and balance the overall seasoning.
• Alfredo Sauce: Provides a creamy and rich coating for the meatballs.
• Fresh Spinach: Adds a nutritious and vibrant green element to the sauce.
• Nonstick Cooking Spray: Prevents the meatballs from sticking to the baking sheet.
• Parchment Paper: Ensures easy removal and cleanup.

How to Make Baked Chicken Ricotta Meatballs

Step 1: Warm Up the Oven

Crank the oven to a toasty 450°F. Grab a medium bowl and mix breadcrumbs with milk, letting them get cozy together for about two minutes to create the perfect meatball texture.

Step 2: Mix the Magic

• Ground chicken
• Soaked breadcrumbs
• Finely chopped onion
• Minced garlic
• Chopped parsley
• Diced sun-dried tomatoes
• Ricotta cheese
• Egg
• Grated Parmesan cheese
• Italian seasoning
• Salt
• Black pepper

Gently mix everything until just combined. Don’t go overboard with mixing, or you’ll end up with tough meatballs.

Step 3: Shape and Bake

Roll the mixture into uniform balls. Lay them out on a parchment-lined baking sheet with a light spray of nonstick cooking spray.

Slide the baking sheet into the oven and bake for 15-20 minutes until they’re golden and crispy on the outside, fully cooked on the inside.

Step 4: Create the Creamy Sauce

While the meatballs are baking, warm up Alfredo sauce in a large pan over medium heat.

Toss in fresh spinach, stirring until it wilts completely and melds with the sauce.

Step 5: Bring It All Together

Transfer the baked meatballs into the pan with the Alfredo sauce and spinach.

Let them simmer together for a few minutes until the sauce thickens slightly. Serve over jasmine rice or your preferred base, creating a mouthwatering meal that’ll have everyone asking for seconds.

Expert Tips for Baked Chicken Ricotta Meatballs

• Soak breadcrumbs thoroughly in milk to create tender, moist meatballs that hold together perfectly.
• Mix ground chicken ingredients gently to prevent dense, tough texture and maintain a light, delicate consistency.
• Use parchment paper and nonstick spray for easy baking and effortless cleanup with golden-brown meatballs.
• Wilt spinach quickly in Alfredo sauce to preserve vibrant color and prevent overcooking for maximum nutritional value.
• Choose alternative bases like zucchini noodles or cauliflower rice for lower-carb options without compromising flavor profile.

Flavor Variations of Baked Chicken Ricotta Meatballs

• Gluten-Free Meatball Makeover: Replace breadcrumbs with almond flour or gluten-free panko for a celiac-friendly version that maintains the same delicious texture and flavor profile.
• Dairy-Free Chicken Delight: Swap ricotta and Parmesan with nutritional yeast and cashew cream to create a plant-based alternative that still delivers rich, creamy notes.
• Mediterranean Herb Remix: Substitute Italian seasoning with za'atar and add chopped mint and lemon zest for a Middle Eastern-inspired flavor that transforms the original recipe.
• Spicy Southwest Conversion: Replace sun-dried tomatoes with diced green chiles, add cumin and smoked paprika, and serve over cilantro-lime rice for a zesty southwestern spin.

Pairing Ideas for Baked Chicken Ricotta Meatballs

• Pair with a crisp Pinot Grigio or light-bodied Sauvignon Blanc to complement the creamy ricotta and delicate chicken flavors.
• Toss a fresh arugula salad with lemon vinaigrette, shaved Parmesan, and toasted pine nuts to balance the rich Alfredo sauce.
• Serve warm garlic focaccia or crusty Italian bread to soak up the flavorful sauce and add textural contrast to the tender meatballs.

Storage Advice for Baked Chicken Ricotta Meatballs

• Transfer cooled meatballs to an airtight container and store in the refrigerator for up to 3-4 days. Separate meatballs and sauce to maintain optimal texture and prevent sogginess.
• Place meatballs in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. Freeze for up to 2-3 months, ensuring they are completely cooled before sealing.
• Place meatballs in a microwave-safe dish, add a splash of water or extra sauce to prevent drying. Cover and heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.

FAQs

• What type of chicken works best for these meatballs?

Ground chicken with a lean-to-fat ratio of 90/10 or 93/7 works perfectly. These ratios ensure moist meatballs without being too greasy while maintaining a tender texture.

• Can I replace ricotta with another cheese?

Cottage cheese makes an excellent substitute for ricotta. It provides similar moisture and creamy texture to the meatballs. Just ensure you drain excess liquid before mixing.

• How do I prevent the meatballs from becoming dry?

Soaking breadcrumbs in milk and not overmixing the ingredients are key techniques. The milk helps retain moisture, while gentle mixing prevents the proteins from becoming tough and compact.

Baked Chicken Ricotta Meatballs Recipe

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4.8 from 24 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Delectable chicken ricotta meatballs showcase Italian culinary artistry with tender, herb-infused protein nestled in savory sauce. Diners savor complex flavors while experiencing comfort and depth from this rustic Mediterranean-inspired dish.

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Ingredients

Scale 1x2x3x

• 1.5 lbs (680 g) ground chicken or turkey
• 3/4 cup (180 ml) ricotta cheese
• 1/3 cup (40 g) freshly grated Parmesan cheese
• 1 large egg
• 1/2 cup (120 ml) milk
• 1/2 cup (60 g) seasoned breadcrumbs
• 1 finely chopped onion
• 3 cloves minced garlic
• 1/4 cup (40 g) finely chopped sun-dried tomatoes
• 1/4 cup (15 g) freshly chopped parsley
• 3/4 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 jar prepared Alfredo sauce
• 6 oz (170 g) fresh spinach

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Instructions

1. Prepare the oven at 450°F and create a moisture-rich base by soaking breadcrumbs in milk for two minutes, allowing them to soften and enhance the meatball texture.
2. Combine ground chicken with softened breadcrumbs, incorporating chopped onion, minced garlic, parsley, sun-dried tomatoes, ricotta, egg, Parmesan, Italian seasoning, salt, and pepper. Mix gently to maintain a light, tender consistency without compressing the ingredients.
3. Form uniform meatballs and arrange them on a parchment-lined baking sheet sprayed with nonstick cooking spray. Position the meatballs with enough space between them to ensure even browning.
4. Roast the meatballs in the preheated oven for 15-20 minutes, rotating the pan halfway through cooking to promote consistent golden-brown coloration and ensure complete internal cooking.
5. Simultaneously, heat Alfredo sauce in a large skillet over medium temperature, gently introducing fresh spinach and stirring until the greens wilt and integrate completely with the creamy base.
6. Transfer the fully cooked meatballs directly into the prepared Alfredo-spinach sauce, allowing them to simmer for an additional 2-3 minutes to absorb flavor and slightly thicken the sauce.
7. Plate the meatballs and sauce over jasmine rice or preferred grain, creating a harmonious dish that balances protein, creaminess, and aromatic herbs.

Notes

• Soaking breadcrumbs in milk creates incredibly tender and moist meatballs by helping them retain moisture during baking.
• Gently fold ingredients together without overmixing to prevent dense, tough meatballs that lose their delicate texture.
• Easily swap ground chicken with ground turkey or lean ground beef for diverse protein options without compromising the recipe’s core flavors.
• Transform this recipe into gluten-free by using almond flour or gluten-free breadcrumbs, making it accessible for those with wheat sensitivities.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 260 kcal
• Sugar: 3 g
• Sodium: 480 mg
• Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 26 g
• Cholesterol: 90 mg