Chicken Ricotta Meatballs

I love these light and tender chicken ricotta meatballs—they’re juicy, flavorful, and wonderfully adaptable, pairing beautifully with marinara or creamy sauces for a satisfying meal.

Why I’ll Love This Recipe

I’m drawn to these meatballs because the ricotta makes them unbelievably moist and fluffy while keeping things lighter with ground chicken. They come together quickly with simple pantry ingredients and work well both as a cozy pasta dinner or party appetizer.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ground chicken (preferably thigh)

• whole-milk ricotta cheese

• eggs

• Parmesan cheese (freshly grated)

• Panko or fine breadcrumbs

• garlic (minced or grated)

• chopped parsley or fresh basil

• salt and black pepper

• Italian seasoning or optional cayenne/lemon zest (optional)

• olive oil or cooking spray (if baking)

directions

1. I preheat the oven to 400–450 °F (200–230 °C) depending on the recipe version. On a baking sheet lined with parchment, I’ll drizzle or spray some olive oil for browning.

2. I mix ground chicken, drained ricotta, beaten eggs, grated Parmesan, breadcrumbs, minced garlic, chopped herbs, salt and pepper (and optional Italian seasoning or lemon zest) in a bowl. I handle the mixture gently to avoid compacting it.

3. I shape the mixture into roughly 1 to 1½‑inch balls using damp hands or an oiled scoop to keep it from sticking.

4. I bake them for 20 minutes, flipping halfway if needed, until golden and cooked through (internal temperature ~165 °F). Alternatively, I can pan‑fry them in a skillet—to get a crisp crust and juicy inside.

5. After baking or frying, I optionally transfer them into marinara sauce to simmer briefly before serving.

Servings and timing

• Makes about 20–30 meatballs, depending on size (batches usually serve 4–6 people)

• Prep time: 10–20 minutes

• Bake/cook time: 20–25 minutes

• Total time: ~30–45 minutes

Variations

• I sometimes swap chopped fresh basil for parsley, or add a pinch of cayenne or lemon zest for brightness.

• I’ve tried mixing in sun-dried tomatoes and Italian seasoning for deeper flavor.

• Another variation: serve baked chicken‑ricotta meatballs over lemony spinach Alfredo or creamy orzo for a comforting one‑pan meal.

storage/reheating

I store cooked meatballs in an airtight container in the fridge for up to 3 days. For freezing, I flash‑freeze them in a single layer, then move to a freezer bag—keeping up to 1–2 months. To reheat, I gently warm in sauce, bake at 350 °F, or use a skillet to refresh crust and moistness.

FAQs

What makes ricotta meatballs so light?

I find that ricotta adds air and moisture, so the meatballs turn out tender and almost fluffy without being dense like traditional meatballs.

Can I pan-fry instead of baking?

Absolutely—pan-frying gives me a crisp outer layer quickly, while keeping the inside juicy. It’s a great alternative if I want faster results.

Why use chicken thigh instead of breast?

I prefer ground thigh because it has more fat and flavor, which keeps the texture juicy—breast meat can dry out more easily.

Can these be made ahead?

Yes—I chill or freeze fully cooked meatballs. I reheat them gently in sauce or oven, which keeps them moist and flavorful.

What sauces work best with these?

I often serve them in classic marinara, or go creamy with a spinach Alfredo or lemon‑garlic sauce. They’re also wonderful in subs or with pasta.

Conclusion

I love making these chicken ricotta meatballs—they’re simple to mix, bake or pan-fry quickly, and remain soft and flavorful with every bite. Whether I pair them with pasta sauce or a creamy orzo, they’re always a hit—comforting, light, and versatile for many meals.

Print