If you are on the lookout for a delightful, comforting dish that’s full of flavor yet surprisingly light, this Chicken and Ricotta Meatballs Recipe will quickly become one of your favorites. The tender ground chicken mixed with creamy ricotta cheese creates a juicy texture that is simply irresistible. Infused with fresh basil and Parmesan, these meatballs carry a perfect balance of herbs and cheese that makes every bite burst with deliciousness. Whether you’re serving them for a cozy family dinner or impressing guests at a gathering, this recipe packs a punch of taste and ease that you will adore.
Ingredients You’ll Need
This Chicken and Ricotta Meatballs Recipe calls for straightforward ingredients that come together in harmony to create a dish that’s juicy, flavorful, and full of character. Each component is carefully chosen to build the perfect texture and vibrant taste that makes these meatballs stand out.
- 1 lb ground chicken thigh: Offers a rich, juicy base, ideal for keeping meatballs tender.
- 1/2 cup whole milk ricotta cheese: Adds creamy moisture that makes the meatballs incredibly soft.
- 1/2 cup panko breadcrumbs: Helps bind the mixture and introduces a subtle crunch and lightness.
- 2 large eggs: Act as a natural binder to hold everything together perfectly.
- 1/4 cup fresh basil leaves, chopped: Provides a fragrant, herbaceous note that brightens the dish.
- 1/4 cup grated Parmesan cheese: Boosts the umami with a salty, nutty hint.
- 2 cloves garlic, minced: Adds a warm, aromatic depth that elevates the flavor profile.
- 1 tsp salt: Enhances all the natural flavors in the meatballs.
- 1/2 tsp ground black pepper: Gives just the right touch of mild heat to balance the richness.
- Optional 1/4 tsp cayenne pepper or crushed red pepper: For those who love a little kick of spice, this is your go-to addition.
How to Make Chicken and Ricotta Meatballs Recipe
Step 1: Whisk the Eggs
Start by lightly beating the two large eggs in a small bowl. This step ensures the eggs will mix evenly into the chicken and ricotta, helping everything to bind together without clumps.
Step 2: Combine Ingredients
Next, take a large mixing bowl and add the ground chicken, beaten eggs, ricotta cheese, freshly chopped basil, grated Parmesan, minced garlic, salt, and pepper. Gently mix all these ingredients until the mixture looks well incorporated but not overworked, preserving the tender texture that these meatballs are known for.
Step 3: Form the Meatballs
With either wet hands or a cookie scoop, shape the mixture into 1¼-inch meatballs. Wetting your hands prevents sticking and helps you maintain consistent sizes for even cooking. Place the formed meatballs on a baking sheet lined with parchment paper.
Step 4: Preheat the Oven
Preheat your oven to 450°F (230°C). This high heat will help the meatballs develop a lovely browned crust on the outside while locking in juiciness inside.
Step 5: Bake the Meatballs
Bake the meatballs for about 20 minutes, or until they appear golden brown on the outside and are cooked through. This step ensures your meatballs develop a flavorful outer layer that enhances both taste and texture.
Step 6: Brown the Meatballs in a Skillet
Heat a bit of oil in a large skillet over medium heat. Add the baked meatballs in batches, allowing them to cook for 10 to 12 minutes per batch. This additional browning step deepens the flavor by creating a caramelized crust on all sides.
Step 7: Serve Warm
Once browned and cooked through, remove your meatballs from the skillet or baking sheet and get ready to enjoy this delicious Chicken and Ricotta Meatballs Recipe at its best—warm and full of flavor.
How to Serve Chicken and Ricotta Meatballs Recipe
Garnishes
Fresh garnishes take this dish from great to extraordinary. Sprinkle chopped fresh basil or parsley on top for a bright, herbal lift. A little extra grated Parmesan right before serving adds a salty, nutty crunch that perfectly complements the creamy ricotta inside the meatballs.
Side Dishes
These meatballs are versatile and pair beautifully with a variety of sides. A bed of spaghetti or creamy polenta offers a comforting foundation. For something lighter, try serving with a vibrant salad tossed in lemon vinaigrette or roasted seasonal vegetables to add color and texture contrast.
Creative Ways to Present
For entertaining, turn your Chicken and Ricotta Meatballs Recipe into elegant appetizers by skewering several on cocktail sticks alongside cherry tomatoes and basil leaves. Alternatively, serve them in mini sub rolls with mozzarella and marinara for a crowd-pleasing slider experience.
Make Ahead and Storage
Storing Leftovers
If you have any meatballs left after your feast, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making them perfect for quick lunches or a hassle-free dinner later in the week.
Freezing
This recipe freezes beautifully. After baking and browning, let the meatballs cool completely, then arrange them in a single layer on a baking sheet to freeze. Once solid, transfer to a freezer-safe bag or container for up to 3 months. This way, you have homemade meatballs ready whenever hunger strikes.
Reheating
To reheat, gently warm the meatballs in a skillet over medium-low heat to keep them moist and tender, or pop them in the oven at 350°F (175°C) until heated through. Avoid microwaving whenever possible to prevent drying out the ricotta’s creamy goodness.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well and keeps the meatballs tender. Just be sure to use thigh meat or a mix for the best flavor and moisture.
Is it necessary to bake and then brown the meatballs?
Baking first cooks the meatballs gently, ensuring they stay juicy, while browning in a skillet adds that beautiful caramelized exterior that enhances the flavor dramatically.
Can I prepare the meatballs ahead of time?
Yes, you can form the meatballs and refrigerate them overnight before cooking. This can help develop deeper flavors as the ingredients meld together.
How can I make these meatballs gluten-free?
Simply swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers without altering the texture too much.
What sauces pair best with this Chicken and Ricotta Meatballs Recipe?
Classic marinara is always a winner, but creamy Alfredo, lemon butter sauce, or even a spicy arrabbiata bring unique flavors that complement the ricotta’s creaminess beautifully.
Final Thoughts
This Chicken and Ricotta Meatballs Recipe is a true keeper in any kitchen. Its ease of preparation, harmonious flavors, and versatility make it an ideal choice for both casual family dinners and special occasions. Take the chance to try it out—you might just find your new go-to comfort food that everyone asks for again and again.
Print
Chicken and Ricotta Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 30 meatballs
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
These Chicken and Ricotta Meatballs are a delicious and moist twist on traditional meatballs, combining ground chicken thigh with creamy ricotta cheese, fresh basil, and Parmesan. Baked and then pan-seared to achieve a golden exterior, these meatballs offer a flavorful and tender bite, perfect as a main dish or appetizer.
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.
- Combine Ingredients: In a large mixing bowl, add ground chicken, beaten eggs, ricotta cheese, chopped basil, Parmesan cheese, minced garlic, salt, and pepper. Mix thoroughly until well incorporated to form the meatball mixture.
- Form Meatballs: Using wet hands or a cookie scoop, shape the mixture into 1¼-inch meatballs, then place them evenly spaced on a parchment-lined baking sheet.
- Preheat Oven: Set your oven to 450°F (230°C) to prepare for the first cooking stage.
- Bake Meatballs: Bake the meatballs for 20 minutes until they are cooked through and lightly browned on the outside.
- Heat Skillet: While meatballs bake, heat a small amount of oil in a large skillet over medium heat.
- Pan-Sear Meatballs: Transfer the baked meatballs to the skillet in batches and cook for 10 to 12 minutes, turning to brown all sides and ensure they are fully cooked inside.
- Serve: Remove the cooked meatballs from the skillet or baking sheet and serve warm with your favorite sides or sauce.
Notes
- Using ground chicken thigh adds extra moisture and flavor compared to lean chicken breast.
- You can substitute ground turkey or lean beef if preferred.
- Panko breadcrumbs help keep the meatballs light and tender.
- For a spicy kick, add cayenne pepper or crushed red pepper to the mixture.
- Shaping the meatballs with wet hands prevents sticking.
- Baking first then pan-searing ensures the meatballs are cooked evenly with a crispy exterior.
- Serve with marinara sauce, pasta, or as a party appetizer with dipping sauces.
