Oven Baked Ricotta Chicken Meatballs
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Making juicy, flavorful chicken meatballs can be tricky—chicken has a tendency to dry out. But after years of perfecting meatball recipes, I’ve found the secret: ricotta cheese! It keeps these Chicken Ricotta Meatballs incredibly tender, creamy, and flavorful.
When I ran my meal assembly business for 12 years, meatballs were one of our most requested menu items—month after month, people kept coming back for them! I learned that the key to a truly great meatball is balancing moisture and flavor, and this recipe does just that.
These meatballs bake up light and airy in just 20 minutes, making them perfect for an easy weeknight dinner. Serve them over pasta, with roasted veggies, or in a meatball sub for a meal your whole family will love!
I love experimenting with different flavors, and meatballs are one of the easiest ways to mix things up while keeping dinner simple. If you’re craving something with an Asian-inspired twist, my turkey meatballs are coated in a sticky ginger glaze that’s perfect over rice.
For a spicy, bold option, my buffalo style meatballs made with chicken bring all the heat of classic wings—without the mess. And if you want something for taco Tuesday, my Mexican flavored meatballs swap traditional breadcrumbs for crushed tortilla chips, adding bold flavor and texture.
Frequently Asked Questions
Yes! These meatballs can be made ahead and frozen. Cook them, let them cool, then freeze in an airtight container for up to 3 months. Reheat in the oven or in a sauce until warmed through.
Yes! To pan-fry, heat a little oil in a skillet over medium heat and cook meatballs for 3-4 minutes per side, until golden brown and cooked through.
Absolutely! Ground turkey works just as well and keeps them just as tender.
Yes! Air fryer the meatballs for 12 – 15 minutes in a single layer at 375 degrees, flipping halfway.
Ingredient Notes:
- Ground Chicken – I love using the Smart Chicken brand for the ground chicken, but any brand will work.
- Parmesan Cheese – Freshly grated Parmesan has better flavor than pre-shredded, but use what you have!
- Ricotta Cheese – Blended cottage cheese and Greek Yogurt are both good substitutions. Consider making stuffed manicotti shells with the extra ricotta cheese.
- Bread Crumbs – I use Italian-style breadcrumbs for extra flavor, but plain or panko work too.
See the recipe card below for all ingredients and measurements.
Step-by-Step Directions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Step 2: Mix the Meatball Ingredients
In a large bowl, mix until everything is evenly incorporated, taking care not to overmix.
Step 3: Shape the Meatballs
Use a small cookie scoop or about 1 1/2 tablespoons of the mixture to form meatballs.
Step 4: Bake the Meatballs
Bake the meatballs for 18-20 minutes, or until they’re golden brown and have an internal temperature of 165°F.
Step 5: Serve
Garnish with extra Parmesan cheese and fresh parsley, if desired.
What to Serve with Baked Chicken Ricotta Meatballs
These meatballs pair well with pasta, roasted vegetables, or even stuffed into a sandwich. Try them with:
✔ Creamy Sauce – Either a creamy alfredo sauce or homemade 30-minute marinara would be excellent with the meatballs.
✔ Garlic Bread – Perfect for soaking up extra sauce.
✔ A Fresh Side Salad – A crisp Caesar or a classic wedge salad balances out the richness.
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Baked Chicken Ricotta Meatballs
Ingredients
- 1 pound Ground Chicken
- 1 Egg
- 1/3 cup Breadcrumbs Italian or Plain
- 1/4 cup Ricotta Cheese
- 1/4 cup Onion diced
- 1/4 cup Parmesan Cheese grated
- 2 teaspoon Italian Seasoning
- 2 cloves Garlic minced
- 1/4 teaspoon Crushed Red Pepper Flakes optional
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, ricotta cheese, onion, Parmesan cheese, Italian seasoning, garlic, crushed red pepper flakes, salt, and black pepper. Gently mix until everything is evenly incorporated, but don’t overmix to keep the meatballs tender.1 pound Ground Chicken, 1 Egg, 1/3 cup Breadcrumbs, 1/4 cup Ricotta Cheese, 1/4 cup Onion, 1/4 cup Parmesan Cheese, 2 teaspoon Italian Seasoning, 2 cloves Garlic, 1/4 teaspoon Crushed Red Pepper Flakes, 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper
- Use a small cookie scoop or about 1 1/2 tablespoons of the mixture to form meatballs. Roll them into balls and place them on the prepared baking sheet, leaving space between them.
- Bake the meatballs for 18-20 minutes, or until they’re golden brown and have an internal temperature of 165°F.
- Serve these meatballs with marinara sauce over pasta, with roasted vegetables, or in a meatball sub. If desired, garnish with extra Parmesan cheese and fresh parsley.
Notes
- Crispy Finish: For extra browning, broil the meatballs for 1-2 minutes after baking—just keep an eye on them!
- Make Ahead: These meatballs freeze beautifully. Cook, cool, and freeze in an airtight container for up to 3 months. Reheat in the oven at 350°F or in sauce until warmed through.
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