If you’re looking for a deliciously tender, juicy, and flavorful meatball, then you need to try Chicken Ricotta Meatballs. These gourmet-style meatballs combine ground chicken, creamy ricotta cheese, Parmesan, and herbs to create an indulgent yet light dish that is perfect for any meal. Whether served over pasta, tucked into a sandwich, or enjoyed on their own, these Chicken Ricotta Meatballs are bound to become a household favorite.
Why You’ll Love These Chicken Ricotta Meatballs
- Extra Moist and Tender – Thanks to the ricotta cheese, these meatballs remain incredibly soft and juicy.
- Flavor-Packed – A perfect blend of Parmesan, basil, and garlic elevates their taste.
- Versatile Dish – Pair them with marinara sauce, serve over pasta, or enjoy as an appetizer.
- Easy to Prepare – Simple ingredients and minimal prep make this a go-to recipe for busy nights.
Ingredients for Chicken Ricotta Meatballs
To make these indulgent yet easy-to-make meatballs, you’ll need:
For the Meatballs:
- 1 pound ground chicken (preferably thigh meat for extra juiciness)
- ¾ cup whole milk ricotta cheese (adds moisture and richness)
- 2 large eggs, beaten (helps bind the mixture together)
- ½ cup panko breadcrumbs (light texture ensures fluffiness)
- ½ cup grated Parmesan cheese (adds a salty, umami flavor)
- 2 cloves garlic, minced (enhances the aroma)
- ¼ cup fresh basil, chopped (or 2 teaspoons dried basil for an herby kick)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Sauce:
- 2 cups marinara sauce (homemade or store-bought)
Step-by-Step Instructions for Making Chicken Ricotta Meatballs
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine ground chicken, ricotta cheese, beaten eggs, panko breadcrumbs, Parmesan cheese, minced garlic, chopped basil, salt, and pepper. Mix gently using a spoon or your hands until all ingredients are evenly incorporated. Be careful not to overmix, as this can lead to tough meatballs.
Step 2: Shape the Meatballs
Using wet hands or a cookie scoop sprayed with cooking oil, shape the mixture into 1½-inch meatballs. Place them on a parchment-lined baking sheet, ensuring they are evenly spaced.
Step 3: Cooking Methods
There are two ways to cook these delicious Chicken Ricotta Meatballs:
Oven-Baking Method:
- Preheat your oven to 450°F (230°C).
- Arrange the meatballs on a parchment-lined baking sheet.
- Bake for 15-20 minutes, or until they are golden brown and cooked through.
- Ensure the internal temperature reaches 165°F (74°C).
Pan-Frying Method:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the meatballs in batches and cook, turning occasionally, until browned on all sides.
- Cook for about 10-12 minutes per batch, ensuring they reach an internal temperature of 165°F (74°C).
Step 4: Simmer in Marinara Sauce
While the meatballs are cooking, warm the marinara sauce in a large saucepan over medium heat. Once the meatballs are ready, transfer them into the saucepan and gently toss to coat them evenly in the sauce. Allow them to simmer for a few minutes, letting the flavors meld together.
Step 5: Serve and Enjoy!
Serve these delicious, cheesy, and juicy Chicken Ricotta Meatballs hot, garnished with grated Parmesan and fresh basil. Enjoy them over pasta, with crusty bread, or on their own!
Expert Tips for Perfect Chicken Ricotta Meatballs
- Use Chicken Thigh Meat: It contains more fat than breast meat, ensuring a juicy texture.
- Don’t Overmix: Mix just until combined to keep the meatballs tender.
- Use Fresh Ricotta: High-quality ricotta cheese makes a difference in both texture and flavor.
- Chill the Mixture: If the meatball mixture feels too sticky, refrigerate for 15 minutes before shaping.
What to Serve with Chicken Ricotta Meatballs
These mouth-watering meatballs can be served in a variety of ways:
- Over spaghetti or fettuccine with marinara sauce.
- As a meatball sub in a toasted hoagie roll with melted mozzarella.
- On a charcuterie board with fresh bread and cheese.
- Over zucchini noodles for a low-carb option.
Frequently Asked Questions
1. Can I make Chicken Ricotta Meatballs ahead of time?
Yes! You can prepare the meatball mixture and refrigerate it for up to 24 hours before cooking. Cooked meatballs can also be stored in the refrigerator for up to 3 days.
2. Can I freeze these meatballs?
Absolutely! Place uncooked meatballs on a baking sheet and freeze until firm. Then transfer to a freezer-safe bag and store for up to 3 months. When ready to use, bake directly from frozen, adding a few extra minutes to the cooking time.
3. Can I use ground turkey instead of chicken?
Yes, ground turkey works well as a substitute, though the texture may be slightly firmer. Opt for ground turkey thigh meat for the best results.
4. How do I make these meatballs gluten-free?
Simply swap out the panko breadcrumbs for gluten-free breadcrumbs or almond flour.
5. What’s the best way to reheat leftover meatballs?
Reheat in a saucepan over low heat with marinara sauce until warmed through. You can also microwave them in 30-second intervals.
Conclusion
Chicken Ricotta Meatballs are the perfect way to elevate your meatball game! With their juicy, tender texture and rich, cheesy flavor, they’re a true crowd-pleaser. Whether served over pasta, in a sandwich, or as an appetizer, these flavor-packed, easy-to-make meatballs are sure to become a staple in your kitchen. Try them today and enjoy a gourmet twist on a classic dish!