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Chicken Ricotta Meatballs
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Chicken Ricotta Meatballs

These chicken ricotta meatballs are juicy, tender, and packed with flavor. Made with creamy ricotta cheese, they stay soft and light while delivering a comforting and satisfying bite. Perfect for weeknight dinners or serving guests.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 1/2 cup whole milk ricotta cheese
  • 1 large egg
  • 1/2 cup Italian-style breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp olive oil
  • 2 cups marinara sauce (optional)

Equipment

  • mixing bowl
  • skillet
  • spoon or spatula
  • cookie scoop (optional)

Method
 

  1. In a large bowl, combine ground chicken, ricotta, egg, breadcrumbs, and Parmesan.
  2. Add garlic, salt, pepper, Italian seasoning, and parsley. Mix gently until just combined.
  3. Scoop and roll into 1½-inch meatballs using your hands or a cookie scoop.
  4. Heat olive oil in a large skillet over medium heat.
  5. Add meatballs and cook, turning occasionally, until browned on all sides (about 6–8 minutes).
  6. Pour in marinara sauce if using, cover, and simmer for 8–10 minutes until fully cooked. Serve warm.

Notes

Do not overmix the meat mixture to keep the meatballs tender. Wet your hands slightly when shaping to prevent sticking. Use whole milk ricotta for best texture. Ensure internal temperature reaches 165°F. You can bake instead of frying at 400°F for 18–20 minutes.