30-Minute Chicken Ricotta Meatballs
These Ricotta Parmesan Chicken Meatballs are unbelievably tender, juicy, and flavorful! Whether serving over pasta, stuffing them into a sub sandwich, or setting them out as an appetizer, they’re always a hit. I made a big batch for a graduation party, and let’s just say—they barely made it to the table before disappearing!
Equipment
- Meat Thermometer
Ingredients
- 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 teaspoon Italian Seasoning
- 2 cloves Garlic minced
- ¼ teaspoon Crushed Red Pepper Flakes optional
- ½ teaspoon Salt
- ¼ 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 over mix to keep the meatballs tender.1 pound Ground Chicken, 1 Egg, ⅓ cup Breadcrumbs, ¼ cup Ricotta Cheese, ¼ cup Onion, ¼ cup Parmesan Cheese, 2 teaspoon Italian Seasoning, 2 cloves Garlic, ¼ teaspoon Crushed Red Pepper Flakes, ½ teaspoon Salt, ¼ 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.
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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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