Name: Chicken and Ricotta Meatballs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 pound ground chicken; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1 large egg; 1/2 cup breadcrumbs; 2 cloves garlic (minced); 2 tablespoons fresh parsley (chopped); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried oregano; 2 tablespoons olive oil; 2 cups marinara sauce

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If you’re after comfort food that feels both light and luscious, Chicken and Ricotta Meatballs are about to become your new obsession. Imagine pillowy-soft meatballs bursting with juicy chicken, creamy ricotta, a pop of Parmesan, and fragrant herbs, all gently simmered in marinara—the kind of meal that brings friends and family together, no matter the occasion. This recipe is quick enough for a weeknight, but so flavorful everyone will swear it’s a special treat. You’re about to fall for Chicken and Ricotta Meatballs, and they’ll find their way onto your table (and into your heart) in no time.

Chicken and Ricotta Meatballs Recipe - Recipe Image

Ingredients You’ll Need

This dish shines due to the perfect combination of simple, everyday ingredients that work magic together. Each element has a purpose—whether it’s binding, flavoring, or giving these meatballs their signature tenderness and richness. Let’s take a closer look at what you’ll need before you get cooking:

Ground Chicken: The star of the show, ground chicken brings lean, moist protein and a delicate flavor ready to soak up all those Italian herbs.
Ricotta Cheese: Adds unbeatable moisture and a delightful lightness, keeping every bite tender instead of dense.
Grated Parmesan Cheese: Infuses the meatballs with a salty, umami richness (go for the real deal if you can—it makes a difference).
Large Egg: Acts as the glue, binding everything together without making them tough.
Breadcrumbs: Provide structure and soak up juices, ensuring each bite is both sturdy and fluffy—try whole-wheat or almond flour for a lighter twist.
Minced Garlic: Fresh garlic brings warmth and aroma, elevating the flavor profile beautifully.
Fresh Parsley: Lends bright color and a fresh, herbal flavor that’s classic in Italian cuisine.
Salt: Enhances and balances all the other savory notes.
Black Pepper: Offers a gentle kick that highlights the cheeses and herbs.
Dried Oregano: Adds that iconic Italian flavor you crave in a meatball—just a touch goes a long way.
Olive Oil: Ensures beautiful browning in the skillet while gently flavoring the meatballs.
Marinara Sauce: The cozy bath for your meatballs, infusing every mouthful with bright tomato goodness.

How to Make Chicken and Ricotta Meatballs

Step 1: Mix the Meatball Mixture

Grab your largest bowl—you’ll need the space! Start by combining ground chicken, creamy ricotta, grated Parmesan, an egg, breadcrumbs, minced garlic, parsley, salt, black pepper, and dried oregano. Mix everything until just combined; the trick here is to avoid overworking the mix so your Chicken and Ricotta Meatballs stay tender and airy. Don’t worry if the mix feels a little soft; that’s what gives these their distinct, melt-in-your-mouth texture.

Step 2: Shape the Meatballs

With clean hands, gently form the mixture into generous golf ball-sized meatballs. If things get sticky, lightly dampen your hands or coat them with a touch of olive oil. Place the shaped meatballs on a plate or a lined tray, spacing them out so they don’t stick together. This extra care keeps them uniform for even cooking!

Step 3: Brown the Meatballs

Heat a slick of olive oil in a large skillet over medium heat. Working in batches (don’t crowd the pan!), add your meatballs and brown them on all sides—about 4 to 5 minutes. Browning adds flavor and structure to the Chicken and Ricotta Meatballs, so be patient and let them get that yummy golden crust. Once browned, transfer them to a plate while you get the sauce simmering.

Step 4: Simmer in Marinara

Pour your marinara sauce into the skillet, using a wooden spoon to scrape up any tasty bits clinging to the bottom. Bring the sauce to a lively simmer, then gently nestle the browned meatballs into their tomato bath. Cover and let everything bubble away over low heat for 10 to 12 minutes. The meatballs will finish cooking in the sauce, turning out juicy and deeply flavorful. They’re done when the centers reach 165°F—if you have a thermometer, now’s the time to use it!

Step 5: Serve and Savor

Once your Chicken and Ricotta Meatballs are cooked through, spoon them (with plenty of sauce!) over your favorite pasta, nestle onto spiralized zucchini, or pile onto a plate with fresh, crusty bread. Ladle up, sprinkle with extra Parmesan and parsley, and dig in while everything’s warm and fragrant!

How to Serve Chicken and Ricotta Meatballs

Garnishes

Make your Chicken and Ricotta Meatballs even more irresistible with a generous shower of freshly grated Parmesan and a flurry of chopped parsley. A sprinkle of red pepper flakes adds a gentle heat for those who like a little kick, and a few ribbons of fresh basil can make the plate pop with color and fragrance. If you love a silky finish, drizzle a little extra virgin olive oil just before serving.

Side Dishes

These meatballs are remarkably versatile, and what you serve alongside truly depends on your mood. Twirl them up with spaghetti or your favorite pasta for peak comfort, or go lighter with zoodles or roasted veggies. A green salad tossed with tangy vinaigrette and a basket of crusty bread will turn the meal into a cozy Italian feast everyone will love.

Creative Ways to Present

Want to wow a crowd? Try nestling Chicken and Ricotta Meatballs into toasted slider buns with melty mozzarella for the ultimate party bites, or stuff them into hoagie rolls for next-level meatball subs. You can also skewer smaller meatballs for appetizer platters or serve them over creamy polenta for a chic dinner twist. However you present them, you’ll never get bored—these meatballs inspire creativity every time!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, Chicken and Ricotta Meatballs keep beautifully in the fridge. Store them in an airtight container with the sauce—the flavors only deepen after a night of mingling! They’ll stay fresh for up to 4 days, making them perfect for meal-prep or speedy lunches.

Freezing

For ultimate convenience, freeze the cooked and cooled Chicken and Ricotta Meatballs on a parchment-lined tray until solid, then transfer them to a freezer bag or container. They’ll keep well for up to 3 months. When you’re ready, reheat straight from frozen or let them thaw overnight in the fridge.

Reheating

To bring your meatballs back to life, simply simmer in extra marinara sauce on the stovetop until they’re heated through. If you’re short on time, the microwave works too—just cover so they don’t dry out. For that just-cooked feel, avoid overcooking during reheating to keep them tender and moist.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey makes a great substitute and will still yield deliciously tender meatballs. Just be sure to use turkey with a bit of fat for best results—extra lean turkey can dry out more easily than chicken.

Is it possible to make Chicken and Ricotta Meatballs gluten-free?

You bet! Swap regular breadcrumbs for gluten-free alternatives or even almond flour. The texture stays soft and you get all the flavor with no gluten worries.

What’s the best ricotta to use for this recipe?

Whole milk ricotta gives you the most luxurious texture and flavor, but part-skim works in a pinch. Just make sure to drain off any extra liquid so your meatball mixture isn’t too wet.

Can I bake these instead of pan-frying?

Definitely—you can bake the shaped meatballs on a greased sheet at 400°F for about 15–18 minutes. Broil for an extra minute at the end to add a bit of browning, then finish them in the simmering marinara sauce for that classic taste.

What can I do with leftover Chicken and Ricotta Meatballs?

Leftovers are a gift! Slice them onto pizzas, tuck them into grilled cheese sandwiches, or crumble them over salads for easy lunchbox upgrades. The options are limited only by your imagination.

Final Thoughts

There’s something magical about a dish that’s easy enough for a Tuesday but delicious enough for a celebration, and that’s why Chicken and Ricotta Meatballs deserve a spot in your favorites. Try them once and you’ll see: their pillowy texture, savory richness, and versatility will keep you coming back for more. Gather your ingredients, round up your loved ones, and get ready to enjoy these irresistible meatballs—your kitchen is about to smell amazing!

Chicken and Ricotta Meatballs Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Chicken and Ricotta Meatballs are a flavorful twist on traditional meatballs, with the creamy addition of ricotta cheese. They are tender, juicy, and perfect served over pasta or zucchini noodles.

Ingredients

Scale

Meatballs:

1 pound ground chicken
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1/2 cup breadcrumbs
2 cloves garlic (minced)
2 tablespoons fresh parsley (chopped)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano

For Cooking:

2 tablespoons olive oil
2 cups marinara sauce

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Instructions

Prepare the Meatballs: In a large mixing bowl, combine ground chicken, ricotta cheese, Parmesan cheese, egg, breadcrumbs, garlic, parsley, salt, pepper, and oregano. Mix until just combined.
Shape the Meatballs: Form the mixture into golf ball-sized meatballs.
Brown the Meatballs: Brown the meatballs in batches in a skillet with olive oil, about 4-5 minutes total.
Cook with Marinara: Simmer marinara sauce in the skillet, add the meatballs back, cover, and cook for 10-12 minutes until cooked through.
Serve: Enjoy warm over pasta, zucchini noodles, or with crusty bread.