If you are searching for a delicious, comforting dish that brings tender juiciness and creamy richness together, this Chicken and Ricotta Meatballs Recipe is your next kitchen triumph. These meatballs are perfectly moist thanks to the ricotta cheese and ground chicken thigh, and they pack a lovely burst of fresh basil and Parmesan flavor. Whether you bake or pan-fry them, they come out beautifully golden and irresistibly tasty, making this recipe a brilliant twist on classic meatballs that’s both light and satisfying.
Ingredients You’ll Need
Simple but thoughtfully chosen ingredients form the heart of this Chicken and Ricotta Meatballs Recipe. Each one plays a key role in balancing flavor, texture, and color so that every bite is perfectly harmonious and satisfying.
- 1 lb ground chicken thigh: Provides juicy, tender meat with enough fat to keep the meatballs moist without being greasy.
- 1/2 cup whole milk ricotta cheese: Adds creamy richness and a subtle sweetness that makes these meatballs extra tender.
- 1/2 cup panko breadcrumbs: A light binder that holds the meatballs together while keeping them airy and not dense.
- 2 large eggs: Acts as a natural glue, ensuring the mixture holds its shape beautifully during cooking.
- 1/4 cup fresh basil leaves, chopped: Brings a vibrant, aromatic freshness that brightens the flavor profile.
- 1/4 cup grated Parmesan cheese: Offers nutty, salty depth, complementing the mild chicken perfectly.
- 2 cloves garlic, minced: Infuses the mixture with a punch of savory warmth that elevates the entire dish.
- 1 tsp salt: Essential for enhancing all the natural flavors in the meatballs.
- 1/2 tsp ground black pepper: Adds a gentle heat and balance without overpowering.
- Optional 1/4 tsp cayenne pepper or crushed red pepper: For those who love a little kick, this brings a subtle spicy edge.
How to Make Chicken and Ricotta Meatballs Recipe
Step 1: Whisk the Eggs
Start by lightly beating the eggs in a small bowl. This step may seem simple, but it ensures that the eggs incorporate evenly into the meat mixture, helping bind all ingredients just right for perfect meatballs.
Step 2: Combine Ingredients
Next, in a large mixing bowl, add the ground chicken, beaten eggs, ricotta cheese, chopped basil, Parmesan cheese, minced garlic, salt, and pepper. If you’re adding cayenne or crushed red pepper, mix it in now. Use your hands or a sturdy spoon to blend everything just until combined — over-mixing can make meatballs tough.
Step 3: Form the Meatballs
With wet hands or a cookie scoop, shape the mixture into uniform 1¼-inch meatballs. Keeping them consistent helps them cook evenly. Place them gently on a parchment-lined baking sheet so they don’t stick or fall apart.
Step 4: Bake the Meatballs
Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). Place the baking sheet with your meatballs inside and bake for 20 minutes. This high temperature ensures the meatballs brown nicely on the outside while remaining juicy inside.
Step 5: Brown on the Stovetop
For an extra flavorful, crispy exterior, heat a little oil in a large skillet over medium heat. Add the meatballs in batches and cook, turning occasionally for about 10-12 minutes until all sides develop a golden crust and the meatballs are fully cooked through.
Step 6: Serve Warm
Once cooked, transfer the meatballs to a serving dish and keep them warm. These meatballs taste best fresh and hot, allowing the cheese to shine and the herbs to sing in every bite.
How to Serve Chicken and Ricotta Meatballs Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley adds a lovely pop of green that brightens the presentation and flavor just before serving. A light drizzle of good olive oil or a few shavings of Parmesan cheese can elevate the dish to restaurant-quality right at your table.
Side Dishes
Chicken and Ricotta Meatballs pair beautifully with a variety of sides. Try creamy mashed potatoes, a bright tomato sauce with spaghetti, or roasted vegetables for a wholesome, balanced meal. A simple arugula salad with lemon vinaigrette is also a refreshing option.
Creative Ways to Present
To really wow your guests, serve these meatballs on toasted baguette slices as tasty appetizers or pile them over polenta for a comforting, rustic dinner. They’re also fantastic stuffed inside soft sub rolls with melted mozzarella cheese for a hearty sandwich.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which rarely happens!), store the meatballs in an airtight container in the refrigerator. They will stay fresh for up to 3 days and maintain their flavorful, tender texture.
Freezing
This Chicken and Ricotta Meatballs Recipe freezes exceptionally well. Arrange cooled meatballs on a parchment-lined tray and freeze until solid, then transfer to a freezer-safe bag or container. They can be stored for up to 3 months — perfect for quick meals anytime you need.
Reheating
To reheat, warm the meatballs gently in a skillet over low heat or bake them in a 350-degree oven until heated through. Avoid microwaving if possible, as it can dry them out. Pair them with fresh sauce or a bit of olive oil drizzle to keep them moist.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a great alternative that works well with the ricotta and seasonings. Just be sure to use thigh meat or add a bit of extra fat to keep the meatballs moist.
What is the best way to store leftover meatballs?
Store leftover meatballs in an airtight container in the fridge. They’re best eaten within 3 days to enjoy their best flavor and texture.
Can these meatballs be made without eggs?
Eggs help with binding, but if you need an egg-free version, try a flaxseed or chia seed “egg” substitute. Note that the texture might be slightly different.
Can I cook these meatballs entirely on the stovetop?
Yes! Instead of baking, you can cook them fully in a skillet. Just lower the heat to medium-low after browning and cover to cook through without drying out.
How can I add more spice to the recipe?
Incorporate cayenne, crushed red pepper, or even a splash of hot sauce into the meat mixture for zing. You can also serve with a spicy marinara sauce as a finishing touch.
Final Thoughts
This Chicken and Ricotta Meatballs Recipe is truly a joyful discovery for anyone who loves hearty, flavorful dishes without heaviness. It’s a wonderful way to enjoy a classic comfort food with a lighter twist, and once you try it, you’ll likely find it becoming a beloved staple in your regular rotation. So get your ingredients ready and dive into the delicious fun of making these meatballs that feel like a warm hug on a plate!
Print
Chicken and Ricotta Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Total Time: 47 minutes
- Yield: Approximately 30 meatballs
- Category: Entree
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Description
These Chicken and Ricotta Meatballs are tender, flavorful, and packed with fresh basil and Parmesan cheese. Made with ground chicken thigh and creamy ricotta, they offer a moist texture, perfectly baked and then pan-seared to develop a beautifully browned crust. Ideal for a family dinner or meal prep, they are easy to prepare and sure to please.
Ingredients
Meatball Base
- 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 tsp salt
- 1/2 tsp ground black pepper
- Optional for Spice: 1/4 tsp cayenne pepper or crushed red pepper
Instructions
- Whisk Eggs: Lightly beat the eggs in a small bowl to prepare them for mixing with the meatball ingredients.
- Combine Ingredients: In a large mixing bowl, combine ground chicken, beaten eggs, ricotta cheese, chopped basil, Parmesan, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are well incorporated, ensuring an even texture.
- 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 to prevent sticking.
- Preheat Oven: Preheat your oven to 450°F (230°C) to get it ready for baking the meatballs.
- Bake Meatballs: Place the baking sheet in the oven and bake the meatballs for 20 minutes, or until they are cooked through and lightly browned on the outside, indicating they are almost ready.
- Heat Skillet: While the meatballs are baking, heat a bit of oil in a large skillet over medium heat to prepare for pan-searing.
- Pan-Sear Meatballs: Add the baked meatballs in batches to the skillet, cooking each batch for 10-12 minutes. Turn them regularly to ensure they brown evenly on all sides and are fully cooked inside for enhanced flavor and texture.
- Serve: Once cooked and nicely browned, remove the meatballs from the skillet or baking sheet and serve warm, perfect for pairing with your favorite sauce or pasta.
Notes
- Using ground chicken thigh rather than breast helps keep the meatballs moist and tender.
- Panko breadcrumbs add a nice texture, but regular coarse breadcrumbs can also be used.
- If you prefer spicier meatballs, add cayenne pepper or crushed red pepper to taste.
- Shaping the meatballs with wet hands prevents sticking and helps maintain a smooth surface.
- Baking followed by pan-searing ensures the meatballs are cooked through while developing a golden, crispy exterior.
- These meatballs can be served with marinara sauce, over pasta, or as a protein-packed appetizer.
