Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Add the ground chicken, ricotta, breadcrumbs, beaten egg, minced garlic, chopped basil, salt, and pepper into a large mixing bowl.
Use a spoon or your hands to gently combine all the ingredients until evenly incorporated, avoiding overmixing which can make the meatballs dense.
Divide the mixture into roughly 12 portions and roll each into a compact, round ball with your hands, feeling the mixture come together smoothly.
Place the shaped meatballs onto the prepared baking sheet, leaving a bit of space between each for even baking.
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.
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.
Serve the meatballs warm, ideally with your favorite pasta, sauce, or a fresh green salad for a complete meal.
