These chicken ricotta meatballs are soft, tasty, and super easy to whip up! Made with juicy chicken and creamy ricotta, they are a hit for dinner or as a game-day snack.
What makes them even better? You can enjoy them with pasta, or on their own—no judgment here! I love how quick they come together, so we can skip straight to eating! 🍽️
Key Ingredients & Substitutions
Ground Chicken: I love using ground chicken breast for its lean quality. If that’s not available, ground turkey works great too! For a richer taste, you could use a mix of dark and white meat chicken.
Ricotta Cheese: Ricotta provides creaminess. If you’re looking for a lighter option, cottage cheese blended smooth serves as an excellent substitute. You could even try Greek yogurt for a tangy twist.
Breadcrumbs: I often reach for panko crumbs for added crunch, but regular breadcrumbs are perfectly fine. If gluten-free is your goal, almond flour or gluten-free breadcrumbs work well.
Fresh Herbs: Basil and parsley are my go-to herbs here! Fresh is always best, but you can use dried herbs in a pinch—just reduce the amount to about 1 tablespoon total.
Parmesan Cheese: You can use grated Pecorino Romano for a sharper flavor or even nutritional yeast for a dairy-free option, bringing a cheesy essence without the dairy.
How Do You Keep Chicken Meatballs Tender?
To get tender meatballs, avoid overmixing the ingredients. It might be tempting to go all in, but a gentle mix ensures they stay light. Be sure to form them quickly and evenly without compacting them too much.
- Use your hands to combine, just until mixed.
- Shape into equal-sized meatballs—golf ball size is perfect.
- Cook them in batches. Overcrowding can lead to steaming rather than browning!
These steps help lock in moisture and give you that juicy bite you love!
How to Make Chicken Ricotta Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground chicken (preferably breast meat)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup finely chopped fresh basil, plus some for garnish
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg
- 1/2 cup plain breadcrumbs (panko or regular)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil (for searing)
- 1 cup marinara sauce (or your favorite tomato sauce)
- 1 cup cooked creamy risotto or cooked orzo pasta (optional, for serving)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 20-25 minutes of cooking time. Total, you’re looking at about 45-50 minutes from start to finish! Perfect for a cozy dinner or meal prep for the week.
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, add the ground chicken, ricotta cheese, 1/2 cup Parmesan, chopped basil, chopped parsley, minced garlic, the egg, breadcrumbs, salt, pepper, and red pepper flakes (if using). Use your hands or a spatula to gently mix everything together. Be careful not to overmix; this helps keep your meatballs nice and tender!
2. Forming the Meatballs:
Now it’s time to shape the meatballs! Using your hands or a tablespoon, scoop out the mixture and roll it into golf ball-sized meatballs. You should get about 16 tasty meatballs out of this mixture!
3. Searing the Meatballs:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the meatballs in batches, making sure not to crowd the pan. Sear them until they’re golden brown and have a nice char on all sides, about 3-4 minutes per side. Don’t worry if they aren’t fully cooked through; they’ll finish cooking later!
4. Simmering in Sauce:
Once the meatballs are seared, gently remove them from the skillet and place them on a plate. In the same skillet, pour in the marinara sauce and bring it to a simmer. Carefully return the meatballs to the skillet and spoon some sauce over them. Cover and let simmer for 10-12 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
5. Serving the Dish:
If you’re serving with risotto or orzo, warm it up and spread it on a serving plate or in a bowl. Top it with the meatballs and sauce. For the finishing touches, garnish with fresh basil strips and a sprinkle of grated Parmesan cheese!
6. Enjoy Your Meal!
Serve hot and savor each bite of these delicious chicken ricotta meatballs, whether on their own or over the creamy risotto or pasta. You’re going to love this comforting dish!
Can I Use Ground Turkey Instead of Chicken?
Absolutely! Ground turkey is a great substitute and will yield a similar texture and flavor. Just keep in mind that turkey can be a bit leaner, so you might want to add a touch more ricotta or olive oil to keep the meatballs moist.
Can I Freeze Leftover Meatballs?
Yes, you can! Freeze them in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight, then warm in the microwave or on the stove with a little marinara sauce until heated through.
What Can I Use Instead of Ricotta Cheese?
If you don’t have ricotta, cottage cheese blended until smooth works well! You can also try using cream cheese for a richer taste or Greek yogurt for a lighter alternative, but adjust the amount to your preference.
How Do I Make These Meatballs Spicier?
For an extra kick, you can increase the amount of red pepper flakes in the mixture. Alternatively, you could add some finely chopped jalapeños or mix in a teaspoon of hot sauce into the meatball mixture for more heat!
