Baked Chicken and Ricotta Meatballs Recipe

Walking through my grandmother’s kitchen, I’m immediately hit by the comforting aroma of baked chicken and melting ricotta.

This dish feels like a nostalgic hug, combining the simple elegance of Italian flavors with a surprising twist: ricotta folded directly into tender ground chicken.

It carries the same sense of everyday comfort I find in a Garlic Broccoli and Mushroom Stir Fry, where humble ingredients come alive with warmth and simplicity.

And there’s a touch of that easy, fresh balance I love in a California Turkey Club Wrap, a reminder that familiar flavors can still feel light and modern.

It’s a quiet revolution in comfort food, perfect for those who crave warmth without the heaviness.

What makes this recipe stand out? It’s the unexpected creaminess that the ricotta brings, transforming ordinary meatballs into something lingering on the palate.

Baking instead of frying gives the meatballs lightly crisp edges without the mess, and the smell alone makes the house feel warm and inviting.

Where the Inspiration Came From

This recipe started when I had leftover ricotta from another dish and didn’t want it to go to waste. Mixing it into ground chicken created the softest, fluffiest meatballs I’d ever made, and now it’s a regular in my dinner rotation.

A Quick Note on the Idea Behind These Meatballs

Ricotta is traditionally used in Italian cooking for softness and moisture. Here, it transforms lean chicken into something richer without making the dish feel heavy.

Why I Love This Recipe (And You Will Too)

• They stay tender because of the ricotta.
• Bake-all-at-once method, no splatter.
• Mild flavor pairs with any sauce.
• Easy ingredient list.
• Great for meal prep.
• Kid-friendly and freezer-friendly.
• Works with pasta, rice bowls, or sandwiches.
• Light option compared to beef meatballs.

Before You Begin

• Use full-fat ricotta for better texture.
• Mix gently, overworking makes them tough.
• Line your baking sheet to prevent sticking.
• A cookie scoop helps keep size consistent.
• Don’t skip resting time after baking.

What Goes Into This Recipe

1. Ground chicken (1 lb): Lean, mild, and easy to season.
2. Ricotta cheese: Keeps the meatballs moist and light.
3. Breadcrumbs: Helps bind and adds structure.
4. Egg: Adds moisture and stability.
5. Garlic: Brings aroma and depth.
6. Fresh basil: Bright herb flavor.
7. Salt & pepper: Essential seasoning.

Tools Needed

1. Large mixing bowl
2. Baking sheet
3. Parchment paper
4. Mixing spoon or hands
5. Measuring cups
6. Small knife and cutting board

How to Make the Meatballs

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. Add ground chicken, ricotta, breadcrumbs, egg, garlic, basil, salt, and pepper to a mixing bowl.
3. Mix gently with your hands or a spoon until just combined, stop when everything looks evenly distributed.
4. Roll the mixture into about 12 meatballs, shaping them lightly so they stay fluffy.
5. Place meatballs on the baking sheet, spaced slightly apart.
6. Bake 20–25 minutes, until golden and cooked through.
7. Remove from the oven and let them rest a few minutes before serving.

Ingredient Swaps You Can Use

• Add Parmesan for a cheesier flavor.
• Cottage cheese instead of ricotta (blend until smooth).
• Panko breadcrumbs for extra softness.
• Dried basil or Italian seasoning if fresh basil isn’t available.
• Ground turkey instead of chicken.

As seasons shift, this recipe feels particularly relevant, it’s nourishing, comforting, and adaptable for busy weeknights or cozy weekends.

The process encourages a pause, a moment to focus on familiar smells and textures that ground us in the present.

Now, as I plate these warm meatballs, I remember that sometimes, the simplest ideas, like adding ricotta, can bring a fresh perspective to everyday cooking.

They’re leftovers in the best way: unexpected but deeply satisfying, always worth sharing.

Baked Chicken and Ricotta Meatballs

These baked meatballs combine ground chicken with ricotta cheese, resulting in a tender, creamy interior and crispy edges after baking. The dish is characterized by a golden-brown exterior and a moist, flavorful center, showcasing the melding of mild chicken and smooth ricotta in a comforting presentation.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 320

Ingredients Equipment Method

Ingredients

  

• 1 pound ground chicken preferably lean
• 1/2 cup ricotta cheese full-fat preferred
• 1 cup breadcrumbs plain or Italian seasoned
• 1 large egg beaten
• 2 cloves garlic minced
• 1 tablespoon fresh basil chopped
• to taste salt and pepper

Equipment

• Mixing Bowl
• Baking sheet
• Parchment paper
• Measuring cups and spoons
• Knife
• Cutting board

Method

 

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Add the ground chicken, ricotta, breadcrumbs, beaten egg, minced garlic, chopped basil, salt, and pepper into a large mixing bowl.
3. Use a spoon or your hands to gently combine all the ingredients until evenly incorporated, avoiding overmixing which can make the meatballs dense.
4. Divide the mixture into roughly 12 portions and roll each into a compact, round ball with your hands, feeling the mixture come together smoothly.
5. Place the shaped meatballs onto the prepared baking sheet, leaving a bit of space between each for even baking.
6. Bake in the preheated oven for about 20–25 minutes, until the meatballs are golden brown and cooked through, with a slight crispness on the exterior.
7. Remove the baking sheet from the oven and let the meatballs rest for a few minutes; they will be tender and moist inside with crispy edges.
8. Serve the meatballs warm, ideally with your favorite pasta, sauce, or a fresh green salad for a complete meal.

Spotlight on Ricotta

Ricotta gives chicken meatballs a delicate texture you don’t get from breadcrumbs alone. It melts slightly as they bake, keeping them tender even after cooling.

How They Taste & Feel

• Light and tender inside
• Slightly crisp edges
• Garlic and basil aroma
• Mild, versatile flavor that works with many sauces

Common Mistakes to Avoid

• Overmixing, makes meatballs dense.
• Baking too long, leads to dryness.
• Using low-fat ricotta, less moisture.
• Skipping parchment, meatballs may tear when removed.

Approximate Nutrition

• Calories: 280–320 per serving (3–4 meatballs)
• Protein: 20–24g
• Carbs: 10–14g
• Fat: 10–14g

Storing & Reheating Tips

• Refrigerate up to 3 days.
• Freeze up to 2 months.
• Reheat covered in the oven or microwave with a splash of broth or water.

Ways to Serve These Meatballs

• Over pasta with marinara or Alfredo
• With mashed potatoes
• In a sandwich or sub roll
• Over rice or quinoa
• With roasted vegetables
• As a party appetizer with toothpicks

Fun Ways to Use Leftovers

• Slice into a wrap with lettuce and Caesar dressing
• Add into soup for extra protein
• Turn into a meatball pizza topping
• Toss into a quick skillet pasta

Recipe Variations

• Spinach Ricotta Meatballs: Add chopped spinach.
• Cheesy Stuffed Meatballs: Add mozzarella cubes in the center.
• Herb-Loaded Version: Use basil, parsley, and oregano.
• Spicy Chicken Meatballs: Add cayenne or chili flakes.
• Tomato-Braised Meatballs: Bake halfway, then simmer in sauce.

FAQ

1. Can I use turkey instead of chicken?
   Yes, works the same.
2. Why are my meatballs dry?
   Likely overmixed or overbaked.
3. Do I need ricotta?
   It’s key for tenderness, but cottage cheese works as a substitute.
4. Can I pan-fry them?
   Yes, but they’re softer, handle gently.
5. Can I freeze them before baking?
   Yes, freeze on a tray, then store in a bag.
6. Why are they sticky when rolling?
   The ricotta makes them soft, wet hands help.
7. Can I make them gluten-free?
   Use gluten-free breadcrumbs.
8. Do they taste cheesy?
   Subtly, ricotta adds moisture, not sharp cheese flavor.
9. How to get more browning?
   Broil for the last 2 minutes.
10. What sauce pairs best?
    Marinara, pesto, Alfredo, or lemon-butter sauces.

This dish isn’t just about flavors; it’s about making a meal that brings a little piece of home to the table.

The baked ricotta chicken meatballs are a reminder that comfort can be reinvented with a simple twist and a steady oven. It’s these small innovations that keep the kitchen vibrant and meaningful.

Cooked with intention and a dash of nostalgia, this recipe fits right into the moment, celebrating seasonal ingredients and easy personal comfort.

It’s the kind of dish you enjoy slowly, with good conversation and a relaxed feeling once the plates are cleared.

Mahek Manchanda

Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.