Baked Chicken Ricotta Meatballs
Baked Chicken Ricotta Meatballs are a flavorful and easy-to-make dish that combines ground chicken with creamy ricotta cheese and savory ingredients, perfect for a cozy dinner or impressing guests.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/2 cup cooked spinach, chopped
- 1/2 cup breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- as needed Your favorite marinara or tomato basil sauce for serving
- as needed Extra Parmesan for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- In a large bowl, combine the ground chicken, ricotta cheese, grated Parmesan, chopped spinach, breadcrumbs, egg, minced garlic, salt, black pepper, oregano, and onion powder. Mix just until combined — be careful not to overwork the mixture, as this can lead to tough meatballs.
- Scoop the mixture into 1.5-inch balls and arrange them on the prepared baking sheet, ensuring adequate space between each meatball for even cooking.
Cooking
- Bake for 20–22 minutes or until golden and cooked through, reaching an internal temperature of 165°F (74°C).
- While the meatballs are baking, warm your marinara sauce in a skillet over medium heat. Once the meatballs are ready, toss them in the sauce until fully coated.
Serving
- Serve hot with a sprinkle of extra Parmesan on top for an extra burst of flavor.
Notes
Avoid Overmixing: Use a gentle touch when combining the ingredients to prevent a tough texture. Customize your flavors with fresh herbs, and use a cookie scoop for consistent meatball size.