theferventmama.com
Baked Chicken Ricotta Meatballs
Juicy, tender, and irresistibly cheesy, these baked chicken ricotta meatballs are the ultimate weeknight dinner upgrade. Unlike traditional beef meatballs, this lighter version uses ground chicken paired with creamy ricotta to create a melt-in-your-mouth texture that’s next-level delicious. Whether you’re serving them with spaghetti, tossing them into a hearty marinara, or enjoying them as a protein-packed appetizer, these meatballs are a total crowd-pleaser.
Prep
15 min
Cook
25 min
Total
40 min
Serves
—
Instructions
- 01
Preheat the Oven Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat with oil spray.
- 02
Mix the Meatball Mixture In a large mixing bowl, add ground chicken, ricotta cheese, egg, breadcrumbs, Parmesan, garlic, onion, herbs, salt, pepper, and Italian seasoning. Mix until just combined—do not overwork the mixture.
- 03
Shape the Meatballs Use a spoon or cookie scoop to portion the mixture into 1.5-inch meatballs. Roll gently and place on the prepared baking sheet.
- 04
Bake Bake in the preheated oven for 18–22 minutes, or until the meatballs are cooked through and lightly golden (internal temp should reach 165°F / 74°C).
- 05
Serve Serve warm with marinara sauce, over pasta, in subs, or as a protein-rich appetizer.
Nutrition
per serving · 1
- Calories
- 144
- Protein
- 11grams
- Carbs
- 10grams
- Fat
- 7grams
- Fiber
- 1grams
- Sugar
- 1grams
- Sat. fat
- 3grams
- Sodium
- 547milligrams
- Cholesterol
- 57milligrams
1 cook made this
- Very easy and good!!
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