These Chicken and Ricotta Meatballs are a delightful twist on traditional meatballs, featuring a light and juicy texture thanks to creamy ricotta cheese. Made with fresh basil, Parmesan, and garlic, they are flavorful, versatile, and can be baked or pan-fried to suit your preference.

Why You’ll Love This Recipe

Tender and Juicy – The combination of ground chicken and ricotta cheese ensures moist, flavorful meatballs.
Simple Ingredients – Made with pantry staples like Parmesan, garlic, and fresh basil.
Versatile Cooking Methods – Bake for a hands-off approach or pan-fry for a crispy exterior.
Meal-Prep Friendly – These meatballs store well and are great for quick meals.

Ingredients

1 lb ground chicken thigh (or turkey or lean beef)
1/2 cup whole milk ricotta cheese
1/2 cup panko breadcrumbs (or coarse breadcrumbs)
2 large eggs
1/4 cup fresh basil leaves, chopped
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
Optional for Spice: 1/4 teaspoon cayenne pepper or crushed red pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Meatball Mixture

Whisk Eggs: In a small bowl, lightly beat the eggs.
Combine Ingredients: In a large bowl, mix the ground chicken, beaten eggs, ricotta cheese, chopped basil, Parmesan, garlic, salt, and pepper until well combined.
Form Meatballs: Using wet hands or a cookie scoop, shape the mixture into 1¼-inch meatballs and place them on a parchment-lined baking sheet.

Cooking Methods

Baking

Preheat the Oven: Set your oven to 450°F (230°C).
Bake Meatballs: Place the baking sheet in the oven and bake for about 20 minutes, or until the meatballs are cooked through and lightly browned.

Pan-Frying

Heat Skillet: In a large skillet over medium heat, add a bit of oil.
Cook Meatballs: Add the meatballs in batches, cooking until browned on all sides and fully cooked inside, about 10-12 minutes per batch.

Servings and Timing

Servings: Approximately 30 meatballs
Preparation Time: 15 minutes
Cooking Time: 20 minutes (baking) or 10-12 minutes per batch (pan-frying)
Total Time: 35 minutes (baking) or 25-30 minutes (pan-frying)

Variations

Different Proteins: Swap ground chicken for turkey or lean beef.
Herb Substitutes: If fresh basil isn’t available, use 2 teaspoons dried basil and add chopped parsley for color.
Spicy Kick: Incorporate cayenne pepper or crushed red pepper for extra heat.

Storage/Reheating

Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in a skillet over medium heat until heated through, or bake at 350°F (175°C) for 10 minutes.
Freezing: Freeze uncooked meatballs on a baking sheet, then transfer them to a freezer bag. Cook from frozen, adding a few extra minutes to the baking time.

FAQs

Can I use ground chicken breast instead of thigh?

Yes, but chicken breast is leaner and may result in slightly drier meatballs.

How do I prevent the meatball mixture from being too sticky?

Wet your hands or use a lightly oiled cookie scoop when shaping the meatballs.

Can I make these gluten-free?

Yes, use gluten-free breadcrumbs or almond flour as a substitute.

How do I know when the meatballs are done?

Use a meat thermometer—the internal temperature should reach 165°F (74°C).

Can I make these meatballs dairy-free?

Yes, use dairy-free cheese alternatives and plant-based ricotta.

What’s the best way to serve these meatballs?

Pair with marinara sauce over pasta, in sandwiches, or as appetizers with dipping sauce.

Can I add cheese to the meatball mixture?

Yes, you can mix in diced mozzarella or feta for extra flavor.

How can I make these meatballs ahead of time?

Prepare and cook them in advance, then refrigerate or freeze for later use.

Can I bake these meatballs without parchment paper?

Yes, but lightly oil the baking sheet to prevent sticking.

What’s a good sauce to serve with these meatballs?

Marinara, pesto, or a creamy garlic sauce all pair well with these meatballs.

Conclusion

These Chicken and Ricotta Meatballs are a flavorful, juicy, and versatile option for any meal. Whether baked or pan-fried, they deliver a tender bite and pair perfectly with pasta, sandwiches, or salads. Try them today for an easy and delicious protein-packed dish!

Chicken and Ricotta Meatballs

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Author: Paula
Total Time: 30 minutes
Yield: 30 meatballs
Diet: Gluten Free

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Description

These Chicken and Ricotta Meatballs are light, juicy, and packed with flavor thanks to creamy ricotta, fresh basil, and Parmesan. Whether baked or pan-fried, they make an easy and versatile meal for pasta, sandwiches, or appetizers. A perfect meal-prep-friendly recipe for any occasion!

Ingredients

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Instructions

1. Prepare the Meatball Mixture

In a large bowl, mix ground chicken, beaten eggs, ricotta cheese, basil, Parmesan, garlic, salt, and pepper until well combined.
Using wet hands or a cookie scoop, shape into 1¼-inch meatballs and place them on a parchment-lined baking sheet.

2. Choose Your Cooking Method

Baking:

Preheat oven to 450°F (230°C).
Bake for 20 minutes, until cooked through and lightly browned.

Pan-Frying:

Heat oil in a large skillet over medium heat.
Cook meatballs in batches, browning on all sides for 10-12 minutes until fully cooked.

3. Serve & Enjoy

Serve with marinara sauce over pasta, in sandwiches, or as appetizers with dipping sauce.

Notes

Different Proteins: Swap ground chicken for turkey or lean beef.
Herb Substitutes: If no fresh basil, use 2 tsp dried basil + chopped parsley.
Gluten-Free Option: Use gluten-free breadcrumbs or almond flour.
Spicy Kick: Add extra cayenne pepper or crushed red pepper.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes (baking) or 10-12 minutes per batch (pan-frying)
Category: Main Course, Appetizer
Method: Baking, Pan-Frying
Cuisine: Italian