Chicken Ricotta Meatballs (Print version)
Tender baked chicken ricotta meatballs made with parmesan, garlic, herbs, and a light marinara finish.
# Ingredients:
For the meatballs
01 -
1 1/2 lb (680 g) ground chicken, preferably dark meat or a blend
02 -
3/4 cup (185 g) whole-milk ricotta, drained if watery
03 -
1/2 cup (35 g) panko breadcrumbs
04 -
1/3 cup (30 g) finely grated parmesan cheese
05 -
1 large egg
06 -
3 cloves garlic, minced
07 -
2 tablespoons chopped fresh parsley
08 -
1 tablespoon chopped fresh basil, plus more for serving
09 -
1 teaspoon Italian seasoning
10 -
1 teaspoon kosher salt
11 -
1/2 teaspoon black pepper
12 -
1/4 teaspoon crushed red pepper flakes, optional
13 -
1 tablespoon olive oil, for brushing
For serving
14 -
2 cups (480 ml) marinara sauce
15 -
Extra grated parmesan, for serving
16 -
Cooked pasta, toasted rolls, or salad, optional
# Instructions:
01 -
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and lightly oil the parchment.
02 -
In a large bowl, stir together the ricotta, panko, parmesan, egg, garlic, parsley, basil, Italian seasoning, salt, pepper, and red pepper flakes until evenly combined.
03 -
Add the ground chicken and fold gently with a fork or clean hands until just combined. Do not knead the mixture.
04 -
With damp hands or a lightly oiled scoop, form about 20 meatballs. Arrange them on the prepared sheet pan with space between each one.
05 -
Brush the tops lightly with olive oil. Bake for 18-20 minutes, turning once halfway through, until lightly browned and the centers reach 165°F.
06 -
Heat the marinara in a wide skillet. Add the baked meatballs and simmer gently for 3-5 minutes, spooning sauce over the top.
07 -
Top with basil and parmesan. Serve with pasta, rolls, roasted vegetables, or a green salad.
# Good to know:
01 -
Use whole-milk ricotta for the softest texture.
02 -
Chill the mixture for 10 minutes if it feels too sticky to shape.
03 -
Cook poultry meatballs to 165°F in the center.