Description
A cozy and family-friendly meal featuring tender baked chicken meatballs with ricotta, perfect for any occasion.
Ingredients
Scale
- 1 pound (450g) ground chicken
- 3/4 cup ricotta cheese (whole milk recommended)
- 1 large egg
- 1/2 cup breadcrumbs (Italian-style or plain)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 small onion, grated (or 2 tablespoons finely minced)
- 2 tablespoons fresh parsley or basil, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat with oil spray.
- Mix ground chicken, ricotta cheese, egg, breadcrumbs, Parmesan, garlic, onion, herbs, salt, pepper, and Italian seasoning in a large mixing bowl until just combined.
- Shape the mixture into 1.5-inch meatballs and place on the prepared baking sheet.
- Bake for 18–22 minutes, or until cooked through and lightly golden (internal temperature should reach 165°F / 74°C).
- Serve warm with marinara sauce, over pasta, in subs, or as an appetizer.
Notes
Make-ahead meatballs can be refrigerated for up to a day before baking. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs
- Calories: 225
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 80mg