Description
These tender and juicy Chicken Ricotta Meatballs are packed with creamy ricotta, fresh herbs, and Parmesan, then baked to perfection. A high-protein, flavorful dish perfect for a wholesome meal.
Ingredients
For the Chicken Ricotta Meatballs
1 lb ground chicken: The base of your meatballs, lean and flavorful.
1 cup ricotta cheese: For moisture and richness.
½ cup grated Parmesan cheese: Adds a nutty, salty flavor.
½ cup panko breadcrumbs (or regular breadcrumbs): Helps bind the mixture.
2 large eggs: Acts as a binder and adds structure.
3 cloves garlic, minced: Infuses the meatballs with aromatic flavor.
-2 tbsp fresh parsley, chopped: Adds freshness and color.
1 tsp salt: Enhances all the flavors.
½ tsp black pepper: For a subtle kick.
½ tsp Italian seasoning: Brings a touch of herbiness.
For the Spinach Alfredo Sauce.
2 tbsp butter: The base of the roux.
2cloves garlic, minced: For depth and aroma.
2 tbsp all-purpose flour: Thick the sauce.
1 ½ cups whole milk: Adds creaminess without being too heavy.
½ cup heavy cream: For that luxurious texture.
-1 cup fresh spinach, chopped: Adds color and nutrients.
-½ cup grated Parmesan cheese: For cheesy goodness.
Salt and pepper to taste: Adjust the seasoning.
Instructions
Step 1: Prepare the Meatball Mixture
Preheat your oven: Start by preheating your oven to 400°F (200°C). This ensures it’s ready when your meatballs are prepared.
Line a baking sheet: Cover a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Mix the ingredients: In a large bowl, combine the ground chicken, ricotta cheese, grated Parmesan, panko breadcrumbs, eggs, minced garlic, chopped parsley, salt, pepper, and Italian seasoning.
Gently mix: Use your hands or a spatula to mix everything until just combined. Overmixing can make the meatballs dense, so be gentle.
Pro Tip: If you’re unsure about the seasoning, take a small portion of the mixture, shape it into a mini meatball, and cook it in a skillet. Taste and adjust the seasoning if needed.
Step 2: Shape the Meatballs.
Portion the mixture: Use a scoop or your hands to portion the mixture into 1.5-inch meatballs. This size is perfect for baking evenly.
Roll them smooth: Gently roll each portion between your palms to create a smooth, round shape.
Place on the baking sheet: Arrange the meatballs on the prepared baking sheet, leaving about 1 inch of space between them to ensure even cooking.
Step 3: Bake to Perfection
Bake for 20-25 minutes: Place the baking sheet in the preheated oven and bake until the meatballs are golden brown and cooked through.
Check for doneness: Insert a meat thermometer into the center of a meatball. It should read 165°F (74°C) when fully cooked.
Notes
- Use Whole Milk Ricotta: It adds creaminess and moisture to the meatballs, preventing them from drying out.
- Don’t Overmix: Gently combine ingredients to keep the meatballs tender. Overmixing can make them dense.
- Baking vs. Pan-Frying: Baking is easier and healthier, but pan-frying creates a crispy exterior. Choose based on preference.
- Serving Suggestions: Pair with marinara sauce over zucchini noodles, pasta, or serve as an appetizer with a dipping sauce.
- Make Ahead & Storage: These meatballs can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat in the oven at 350°F for the best texture.
- Flavor Variations: Add red pepper flakes for spice, or mix in finely chopped spinach for extra nutrients.
- Prep Time: 15
- Cook Time: 25
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 2g
- Fat: 18g
- Protein: 28g