Baked Chicken Ricotta Meatballs (Print-Friendly Version)
Juicy chicken meatballs enhanced with creamy ricotta and Italian herbs, baked to golden perfection in just 40 minutes.
# Ingredients List:
01 -
450g ground chicken
02 -
3/4 cup whole milk ricotta cheese
03 -
1 large egg
04 -
1/2 cup breadcrumbs (Italian-style or plain)
05 -
1/4 cup grated Parmesan cheese
06 -
2 cloves garlic, minced
07 -
1/4 small onion, grated or 2 tablespoons finely minced
08 -
2 tablespoons fresh parsley or basil, chopped
09 -
1 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
1 teaspoon Italian seasoning
# How to Make It:
01 -
Preheat oven to 200°C. Line a baking sheet with parchment paper or lightly coat with oil spray.
02 -
In a large mixing bowl, add ground chicken, ricotta cheese, egg, breadcrumbs, Parmesan, garlic, onion, herbs, salt, black pepper, and Italian seasoning. Mix until just combined—do not overwork the mixture.
03 -
Use a spoon or cookie scoop to portion the mixture into 1.5-inch meatballs. Roll gently and place on the prepared baking sheet.
04 -
Bake in the preheated oven for 18–22 minutes, or until the meatballs are cooked through and lightly golden. Internal temperature should reach 74°C.
05 -
Serve warm with marinara sauce, over pasta, in subs, or as a protein-rich appetizer.