Description
Mouthwatering “Baked Chicken Ricotta Meatballs” blend Italian comfort with lean protein and creamy richness. Hearty, flavorful spheres of deliciousness promise a delightful dinner that satisfies both comfort cravings and nutritional needs.
Ingredients
Scale
Protein:
- 1 pound (500 g) ground chicken
- 1 large egg
Dairy:
- ½ cup (125 g) ricotta cheese
- ½ cup (50 g) grated Parmesan cheese
- Extra Parmesan cheese (for serving)
Seasonings and Additions:
- ½ cup (60 g) breadcrumbs (use gluten-free if needed)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
Serving Components:
- Olive oil spray (optional, for extra browning)
- Marinara sauce
- Spaghetti or your favorite pasta
- Fresh basil leaves
Instructions
- Preheat the oven and prepare a baking surface by lining a sheet with parchment paper or applying a thin coat of olive oil to prevent sticking.
- In a spacious mixing bowl, thoroughly combine ground chicken, ricotta cheese, breadcrumbs, parsley, garlic, salt, and black pepper until the ingredients are evenly distributed and create a uniform mixture.
- Gently form the meat mixture into uniform, rounded balls approximately 1.5 inches in diameter, ensuring they are compact but not overly compressed to maintain a tender texture.
- Arrange the meatballs on the prepared baking sheet, spacing them slightly apart to allow consistent heat circulation and promote even browning.
- Place the baking sheet in the preheated oven and roast the meatballs for 20-25 minutes, rotating the pan midway through cooking to guarantee uniform golden-brown coloration and complete internal cooking.
- Verify the meatballs’ doneness by checking their internal temperature reaches 74°C (165°F) using a meat thermometer, ensuring the chicken is fully cooked and safe to consume.
- Remove the meatballs from the oven and let them rest for 3-5 minutes, allowing the juices to redistribute and the exterior to maintain a crisp, appetizing finish.
- Serve the meatballs immediately with your preferred sauce, pasta, or as a standalone protein dish, garnishing with additional fresh parsley if desired.
Notes
- Always choose high-quality ground chicken with a lean-to-fat ratio around 90/10 for tender, juicy meatballs that won’t dry out during baking.
- Mix ricotta cheese gently into the meat mixture to maintain a light, airy texture and prevent the meatballs from becoming too dense or compact.
- Use a small ice cream scoop or cookie scoop for uniform-sized meatballs that cook evenly and look professionally presented on the plate.
- For a gluten-free version, replace breadcrumbs with almond flour or crushed gluten-free crackers to maintain the binding and texture of the meatballs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 305
- Sugar: 1 g
- Sodium: 309 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 95 mg