Name: Chicken Ricotta Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb ground chicken (ideally thigh or a mix of thigh and breast); ⅔ cup whole‑milk ricotta cheese, well-drained; ¼ cup freshly grated Parmesan cheese; ½ cup panko or plain breadcrumbs; 1 large egg; 2 cloves garlic, minced; 2 Tbsp chopped fresh parsley (or 2 tsp dried basil); 1 tsp Italian seasoning; ½ tsp salt (or to taste); ¼ tsp black pepper; Olive oil spray or drizzle

Ingredients

1 lb ground chicken (ideally thigh or a mix of thigh and breast)

⅔ cup whole‑milk ricotta cheese, well-drained

¼ cup freshly grated Parmesan cheese

½ cup panko or plain breadcrumbs

1 large egg

2 cloves garlic, minced

2 Tbsp chopped fresh parsley (or 2 tsp dried basil)

1 tsp Italian seasoning

½ tsp salt (or to taste)

¼ tsp black pepper

Olive oil spray or drizzle

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Instructions

Preheat oven to 400 °F (205 °C) and line a rimmed baking sheet with parchment or lightly grease it.

In a large bowl, combine ground chicken, ricotta, Parmesan, panko, egg, garlic, parsley, Italian seasoning, salt and pepper. Mix gently until just combined—avoid overworking to keep meatballs light.

Use damp hands or an oiled cookie scoop to shape mixture into ~1–1½″ meatballs (about 20–24). Place them spaced evenly on the baking sheet and lightly spray or drizzle oil.

Bake for 18–20 minutes, turning halfway, until golden and internal temperature reaches 165 °F. Broil briefly if you’d like a crispier exterior.

Optional: warm marinara sauce and gently finish meatballs in sauce if desired. Serve immediately over pasta, or as an appetizer with toothpicks.

Author: Jessica
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main course