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Baked Chicken Ricotta Meatballs

Baked Chicken Ricotta Meatballs for Lighter Comfort Food Magic

Baked Chicken Ricotta Meatballs are a lighter, healthier twist on classic meatballs, offering irresistible flavors and making weeknight dinners a breeze.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 meatballs
Course: Chicken
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meatball Mixture
  • 1 pound Ground Chicken A lean protein base that ensures your meatballs are light and healthy.
  • 1 cup Ricotta Cheese Adds creaminess and moisture, making each bite irresistible; whole milk ricotta is best for texture.
  • 1 large Egg Binds the mixture together, ensuring your meatballs hold their shape.
  • 1/2 cup Breadcrumbs Provides structure and absorbs moisture; Italian-style breadcrumbs enhance flavor significantly.
  • 1/4 cup Grated Parmesan Cheese Delivers a salty kick; substitute with nutritional yeast for a dairy-free version.
  • 2 cloves Garlic (minced) Infuses the meatballs with savory goodness; fresh garlic gives the best flavor.
  • 1/4 cup Grated Onion Brings moisture and sweetness; onion powder works in a pinch if fresh isn't available.
  • 1/4 cup Fresh Parsley or Basil (chopped) Offers a fresh, herbal touch; dried herbs can be used but reduce the quantity.
  • 1 teaspoon Salt Essential for enhancing overall flavor; adjust to your taste preferences.
  • 1 teaspoon Black Pepper Essential for enhancing overall flavor; adjust to your taste preferences.
  • 1 teaspoon Italian Seasoning Introduces a blend of herbs that epitomizes Italian flavors, perfect for these baked chicken ricotta meatballs.

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • Meat Thermometer

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper or lightly grease it.
  2. In a spacious mixing bowl, gently combine ground chicken, ricotta, egg, breadcrumbs, Parmesan, garlic, onion, herbs, salt, black pepper, and Italian seasoning.
  3. Shape the mixture into 1.5-inch meatballs and place them on the prepared baking sheet, leaving space between each.
  4. Bake in the preheated oven for 18-22 minutes until golden brown and an internal temperature of 165°F (74°C) is reached.
  5. Let cool for a few minutes before serving with marinara sauce over pasta, in subs, or as appetizers.

Nutrition

Serving: 1meatballCalories: 150kcalCarbohydrates: 10gProtein: 20gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 350mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 120mgIron: 2mg

Notes

These meatballs are ideal for meal prep and can be frozen for later use, making them a convenient addition to your weekly meals.

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