Description
These Chicken and Ricotta Meatballs are tender, juicy, and packed with flavor. Perfect for pasta, sandwiches, or as an appetizer!
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- ½ cup whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (panko or regular)
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tbsp olive oil (for pan-frying, if using)
For the Sauce (Optional):
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp sugar (to balance acidity)
Instructions
-
Prepare the Meatball Mixture:
- In a bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, oregano, salt, pepper, and red pepper flakes.
- Stir until just combined—avoid overmixing.
-
Shape the Meatballs:
- Use a cookie scoop or your hands to form 1 to 1.5-inch balls.
- Place on a parchment-lined baking sheet.
-
Cook the Meatballs:
Oven Method:- Preheat oven to 400°F (200°C).
- Lightly spray or brush meatballs with olive oil.
- Bake for 18-20 minutes, or until golden and cooked through (165°F/75°C internal temp).
Pan-Fried Method:
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Cook meatballs in batches, turning every 2-3 minutes, until browned on all sides.
- Transfer to a plate and set aside.
-
Make the Sauce (Optional):
- Heat olive oil in a saucepan over medium heat.
- Add onions and sauté for 3-4 minutes until soft.
- Stir in garlic and cook for 30 seconds.
- Pour in crushed tomatoes, basil, oregano, salt, black pepper, and sugar.
- Simmer for 15-20 minutes, stirring occasionally.
-
Combine & Serve:
- Add meatballs to the sauce and let simmer for 5 minutes.
- Serve over pasta, rice, or crusty bread, or enjoy them on their own!
Notes
- Use Whole Milk Ricotta: Keeps the meatballs moist.
- Don’t Overmix: Prevents them from becoming dense.
- Chill Before Cooking: Refrigerate for 15 minutes to help them hold shape.
- Check Internal Temperature: Ensure they reach 165°F (75°C).
- Make Ahead: Freeze raw or cooked meatballs for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20minutes