Baked Chicken Ricotta Meatballs
A delightful fusion of flavors, these Baked Chicken Ricotta Meatballs combine juicy ground chicken, creamy ricotta, and fragrant herbs for a comforting dish perfect for any occasion.
Servings: 4 servings
Calories: 240kcal
Ingredients
Meatball Mixture
- 1 lb ground chicken Tender and mild, it's the perfect base.
- 1/2 cup ricotta cheese Creamy and luscious for richness.
- 1/3 cup grated Parmesan Adds a savory kick.
- 1/2 cup cooked spinach, chopped Earthy and nutrient-dense.
- 1/2 cup breadcrumbs Provides structure.
- 1 large egg Binds everything together.
- 3 cloves garlic, minced Aromatic and zesty.
- 1/2 tsp salt Essential seasoning.
- 1/2 tsp black pepper Essential seasoning.
- 1/2 tsp dried oregano Adds warmth.
- 1/2 tsp onion powder Introduce depth to flavors.
- 1 cup your favorite marinara or tomato basil sauce For coating the meatballs.
- Extra to taste Parmesan for garnish Finishing touch.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together ground chicken, ricotta cheese, grated Parmesan, chopped cooked spinach, breadcrumbs, egg, minced garlic, salt, pepper, oregano, and onion powder until just combined.
- Scoop out portions of the mixture and roll into 1.5-inch balls. Arrange them on the baking sheet.
Baking
- Bake for 20–22 minutes, until golden brown and the internal temperature reaches 165°F (74°C).
Serving
- Warm your marinara sauce in a skillet. Toss the baked meatballs in the sauce until well-coated. Serve with extra Parmesan for garnish.
Notes
Let the mixture rest for about 10 minutes before shaping the meatballs for better texture. Consider sautéing minced garlic in olive oil for added flavor.