Creamy Baked Chicken Ricotta Meatballs: A Comforting Twist on a Classic Favorite

There’s something timeless about a good meatball. Whether nestled into spaghetti, soaked in tomato sauce, or served on skewers at a party, meatballs are a universally loved comfort food. But what if you could take everything that’s wonderful about the classic meatball—its warmth, its heartiness, its rich flavor—and elevate it into something softer, lighter, and more decadent? Enter the Creamy Baked Chicken Ricotta Meatballs: a dish that combines the rustic charm of Italian cooking with the indulgent appeal of a creamy, savory sauce—all while keeping things light, balanced, and beautifully simple.

At first glance, these meatballs look like a traditional family recipe passed down through generations, and in many ways, they are inspired by that same old-world sensibility. But instead of beef or pork, we’re using ground chicken for a leaner, gentler bite. And instead of breadcrumbs or heavy fillers, the meatballs are made extra tender and moist thanks to the unexpected addition of ricotta cheese—a creamy, mild ingredient that melts into the meat, leaving it soft and delicate without falling apart.

Then there’s the sauce: a luxurious, silky blend of cream, garlic, parmesan, herbs, and chicken broth that coats every meatball in savory richness. This isn’t just a topping—it’s a flavor experience in its own right. And the best part? The entire dish is baked, not fried, meaning it’s not only easier to prepare but also healthier without sacrificing taste or texture.

This recipe is a celebration of balance. It’s hearty but not heavy. Rich, yet not overwhelming. Elegant enough for dinner guests, but easy enough for a weeknight meal. It pairs beautifully with pasta, mashed potatoes, crusty bread, or even a simple green salad. And thanks to the mellow flavor of chicken and ricotta, it’s also a kid-friendly favorite—soft, creamy, and full of subtle flavor.

Whether you’re a seasoned home cook looking for your next signature dish, or a beginner seeking a recipe that feels both approachable and impressive, this one’s for you.

So let’s roll up our sleeves, preheat the oven, and dive into the delicious, comforting world of Creamy Baked Chicken Ricotta Meatballs—a dish that proves cozy food can also be elegant, and simple ingredients can still create something truly special.

How to Make Creamy Baked Chicken Ricotta Meatballs: A Step-by-Step Guide

Making these meatballs is not just about following a recipe—it’s about building layers of texture and flavor with intention. While the steps are straightforward, taking care at each stage ensures that every bite is tender, juicy, and wrapped in rich, savory goodness.

Step 1: Gather Your Equipment

Before you start cooking, get your tools ready. Having everything in place makes the process much smoother, especially when working with delicate ingredients like ground chicken and ricotta.

You’ll need:

• Large mixing bowl

• Baking sheet or roasting pan

• Parchment paper or silicone baking mat

• Medium saucepan (for sauce)

• Whisk and wooden spoon

• Ice cream scoop or tablespoon (for portioning meatballs)

• Small sauté pan (optional for sautéing aromatics)

• Fine mesh strainer (for draining ricotta, optional)

Step 2: Ingredients

Let’s break down the ingredient list for each component. These quantities yield about 18–20 meatballs, serving 4–6 people.

For the Chicken Ricotta Meatballs:

• 1 lb (450g) ground chicken (preferably thigh meat for more moisture)

• ½ cup whole milk ricotta cheese (drain if very watery)

• 1 large egg

• ¼ cup grated Parmesan cheese

• ¼ cup finely chopped fresh parsley (or 1½ tsp dried)

• 2 garlic cloves, minced or grated

• ½ teaspoon onion powder

• ½ teaspoon dried oregano

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• ½ cup plain breadcrumbs (or panko for more texture)

For the Creamy Sauce:

• 1 tablespoon olive oil or butter

• 2 garlic cloves, minced

• 1 tablespoon all-purpose flour (for thickening)

• ¾ cup chicken broth (low sodium)

• ¾ cup heavy cream (or half and half for lighter option)

• ¼ teaspoon dried thyme (or a few fresh sprigs)

• ⅓ cup grated Parmesan cheese

• Salt and pepper to taste

• Optional: pinch of nutmeg for depth

Step 3: Prepare the Ricotta (Optional But Recommended)

If your ricotta is particularly wet or loose, take an extra 10 minutes to drain it, especially if using store-bought tubs.

How to drain ricotta:

• Line a fine mesh strainer with cheesecloth or a clean paper towel.

• Scoop ricotta in and let sit over a bowl for 10–15 minutes.

• Press gently with the back of a spoon to remove excess moisture.

Why this matters:
Wet ricotta can make the meatballs too soft or cause them to spread while baking. Drier ricotta holds shape better and creates a creamy, light texture inside without becoming mushy.

Step 4: Mix the Meatball Ingredients

In a large mixing bowl, combine:

1. Ground chicken

2. Drained ricotta

3. Egg

4. Parmesan

5. Garlic

6. Parsley

7. Onion powder, oregano, salt, and pepper

8. Breadcrumbs

Use your hands or a sturdy spoon to gently mix until just combined. Don’t overwork the mixture—it should be moist and cohesive, but not over-mixed, which can result in tough meatballs.

Texture tip:
The mixture will be softer than beef meatball dough—that’s exactly what you want. It should be scoopable but delicate. If it’s too loose to form balls, add 1–2 more tablespoons of breadcrumbs and chill the mixture for 15 minutes.

Step 5: Shape and Bake the Meatballs

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper or a silicone mat.

1. Scoop out about 2 tablespoons of the mixture (a medium cookie scoop works great).

2. Lightly oil your hands and roll into balls.

3. Arrange evenly on the baking sheet, spacing them an inch or so apart.

4. Optional: Brush or spray the tops with olive oil for extra browning.

Bake for 18–22 minutes, or until:

• Light golden brown on top

• Internal temperature reaches 165°F (74°C)

• Juices run clear when pierced

Optional Browning Tip:
For deeper color, broil the meatballs on high for 2–3 minutes at the end of baking.

While the meatballs bake, start on the sauce.

Step 6: Make the Creamy Garlic-Parmesan Sauce

In a medium saucepan over medium heat:

1. Heat 1 tbsp olive oil or butter.

2. Add the minced garlic and sauté for 30 seconds until fragrant—don’t let it brown.

3. Sprinkle in the flour and whisk constantly for about 1 minute to form a light roux.

4. Slowly pour in the chicken broth, whisking to prevent lumps.

5. Add the cream, thyme, and a pinch of salt and pepper. Stir well.

6. Bring to a gentle simmer, not a boil. Reduce heat to low.

7. Add the Parmesan cheese, stirring until melted and the sauce thickens—about 3–5 minutes.

Optional: Stir in a pinch of nutmeg for added warmth.

Consistency Check:
The sauce should be smooth and just thick enough to coat the back of a spoon. If too thick, add a splash of broth. If too thin, let simmer longer.

Step 7: Combine and Bake to Finish

Once the meatballs are done:

1. Transfer them to a deep baking dish or oven-safe skillet.

2. Pour the warm sauce over the meatballs, gently tossing to coat.

3. Optional: Sprinkle extra Parmesan or mozzarella on top for a cheesy finish.

4. Return to the oven for an additional 10 minutes at 375°F (190°C) until bubbly and golden.

Pro Tip:
If serving immediately, let the dish rest for 5 minutes before serving to allow flavors to meld.

Step 8: Serve and Enjoy

These meatballs are rich and comforting, perfect as the centerpiece of a meal.

Serve with:

• Buttered pasta or orzo

• Creamy mashed potatoes

• Roasted or sautéed greens (spinach, kale, or broccolini)

• Crusty bread for soaking up the sauce

• Cauliflower rice for a low-carb option