Tasty Baked Chicken Ricotta Meatballs Recipe

Baked Chicken Ricotta Meatballs are a flavorful and tender twist on traditional meatballs. The addition of creamy ricotta cheese ensures they stay moist and light, while simple seasonings enhance the natural flavor of the chicken. These versatile meatballs are perfect for serving with pasta, in sandwiches, or even as an appetizer.

Step-by-Step Instructions

Step 1: Prepare the Meatball Mixture

1. Combine Ingredients:
   In a large mixing bowl, add the ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, egg, garlic, parsley, basil, onion powder, salt, and pepper.
2. Mix Gently:
   Use your hands or a spoon to mix the ingredients until just combined. Overmixing can make the meatballs dense.
3. Test the Seasoning:
   For perfect seasoning, cook a small amount of the mixture in a skillet, taste, and adjust seasonings as needed.

Step 2: Shape the Meatballs

1. Form the Meatballs:
   Using a tablespoon or small scoop, form the mixture into 1.5-inch meatballs. Roll them gently between your hands to create a smooth shape.
2. Arrange on Baking Sheet:
   Place the meatballs on a parchment-lined baking sheet, ensuring they are evenly spaced.

Step 3: Bake the Meatballs

1. Preheat the Oven:
   Set the oven to 400°F (200°C).
2. Bake:
   Bake the meatballs for 18–22 minutes, or until they are golden and cooked through. The internal temperature should reach 165°F (74°C).
3. Optional Browning:
   For a crispy exterior, broil the meatballs for 2–3 minutes at the end of baking.

Step 4: Make the Tomato Sauce (Optional)

1. Sauté Aromatics:
   Heat olive oil in a skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for 1 minute more.
2. Simmer the Sauce:
   Add the crushed tomatoes, oregano, red pepper flakes, sugar, salt, and pepper. Stir to combine. Simmer for 15–20 minutes, stirring occasionally, until the sauce thickens.
3. Finish with Fresh Basil:
   Stir in fresh basil leaves for a burst of flavor.

Step 5: Combine Meatballs and Sauce

1. Coat the Meatballs:
   Add the baked meatballs to the skillet of sauce, gently tossing to coat.
2. Simmer Together:
   Let the meatballs simmer in the sauce for 5 minutes to absorb the flavors.

Serving Suggestions

Baked Chicken Ricotta Meatballs are incredibly versatile and pair well with a variety of sides and accompaniments:

1. With Pasta:
   Serve over spaghetti or penne with a generous spoonful of tomato sauce.
2. As a Sub:
   Place the meatballs in a toasted hoagie roll, top with marinara and mozzarella, and broil until bubbly.
3. On Their Own:
   Serve the meatballs as an appetizer with a side of marinara for dipping.
4. With Veggies:
   Pair with roasted vegetables or a fresh salad for a lighter meal.

Tips for Success

1. Use Fresh Ricotta:
   Fresh, high-quality ricotta makes a significant difference in texture and flavor.
2. Prevent Sticking:
   Lightly oil your hands when rolling the meatballs to prevent the mixture from sticking.
3. Don’t Skip the Parmesan:
   Parmesan cheese enhances the umami flavor, balancing the sweetness of the ricotta.
4. Customize the Herbs:
   Feel free to experiment with your favorite herbs, like rosemary or thyme, to make the recipe your own.

Variations

1. Spicy Meatballs:
   Add red pepper flakes or diced jalapeños to the meatball mixture for a spicy kick.
2. Low-Carb Option:
   Replace breadcrumbs with almond flour or crushed pork rinds.
3. Cheese-Stuffed Meatballs:
   Place a small cube of mozzarella in the center of each meatball for a gooey surprise.
4. Sauce-Free:
   Serve the meatballs with a light drizzle of olive oil and lemon juice instead of tomato sauce.

Conclusion

Tasty Baked Chicken Ricotta Meatballs are a must-try recipe for anyone seeking comfort and flavor in one dish. Their light, moist texture and balanced seasoning make them a hit with all ages. Whether served with pasta, as an appetizer, or in a sandwich, these meatballs are versatile and crowd-pleasing.

Yield: 6

Tasty Baked Chicken Ricotta Meatballs Recipe

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Baked Chicken Ricotta Meatballs are a flavorful and tender twist on traditional meatballs. The addition of creamy ricotta cheese ensures they stay moist and light, while simple seasonings enhance the natural flavor of the chicken. These versatile meatballs are perfect for serving with pasta, in sandwiches, or even as an appetizer.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• For the Meatballs:
• 1 lb ground chicken
• ½ cup ricotta cheese
• 1 large egg
• ½ cup breadcrumbs (Italian-style preferred)
• ⅓ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• For the Sauce (Optional):
• 2 cups marinara sauce
• ½ tsp red pepper flakes (optional)
• For Garnish:
• Fresh basil or parsley
• Extra Parmesan cheese

Instructions

1. Preheat Oven:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
   
2. Make the Meatball Mixture:
   In a large mixing bowl, combine ground chicken, ricotta cheese, egg, breadcrumbs, Parmesan cheese, garlic, parsley, oregano, salt, and black pepper. Mix gently with your hands or a spoon until well combined. Avoid overmixing to keep the meatballs tender.
   
3. Shape the Meatballs:
   Use a tablespoon or small scoop to portion the mixture and roll into uniform meatballs, about 1½ inches in diameter. Place the meatballs on the prepared baking sheet, spacing them evenly.
   
4. Bake the Meatballs:
   Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
   
5. Prepare the Sauce (Optional):
   While the meatballs bake, heat marinara sauce in a large skillet over medium heat. Stir in red pepper flakes for a spicy kick if desired.
   Once the meatballs are done, transfer them to the skillet and gently toss to coat them in the sauce. Let simmer for 5 minutes to absorb the flavors.
   
6. Serve:
   Serve the meatballs over pasta, zucchini noodles, or alongside crusty bread. Garnish with fresh basil or parsley and additional Parmesan cheese.

Notes

Make-Ahead: Prepare the meatballs in advance and store them in the refrigerator for up to 24 hours before baking.

Variations: Swap ground chicken for turkey or pork, or add red pepper flakes directly to the meatball mixture for extra heat.