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Baked Chicken Ricotta

Baked Chicken Ricotta features tender chicken meatballs enriched with creamy ricotta cheese and Italian herbs, all baked to golden perfection. These lighter meatballs offer a delicious alternative to traditional beef versions while maintaining a moist, flavorful profile.

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Baked Chicken Ricotta - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Meatball Moisture:
Using ricotta cheese and gentle mixing technique to create tender, juicy chicken meatballs that won't dry out during baking.
Herb Balance:
Incorporating fresh and dried herbs in quantities that provide Italian flavor notes without overwhelming the delicate chicken.
Baking Method:
Achieving proper browning while ensuring complete cooking through proper oven temperature and baking time.
Serving Options:
Creating versatile meatballs that work well with sauce, as appetizers, or as the protein in a complete meal.
Baked Chicken Ricotta - secondary view

How to Create Perfect Baked Chicken Ricotta Meatballs

Meatball Moisture
Using ricotta cheese and gentle mixing technique to create tender, juicy chicken meatballs that won't dry out during baking.
Herb Balance
Incorporating fresh and dried herbs in quantities that provide Italian flavor notes without overwhelming the delicate chicken.
Baking Method
Achieving proper browning while ensuring complete cooking through proper oven temperature and baking time.
Serving Options
Creating versatile meatballs that work well with sauce, as appetizers, or as the protein in a complete meal.
Baking Tips
Use ground chicken thigh for more flavor and moisture in your meatballs.
Full-fat ricotta works best in this recipe as it adds moisture and richness.
For lighter meatballs, you can use part-skim ricotta and ground chicken breast.
Don't skip brushing the meatballs with olive oil - it helps them brown nicely in the oven.
For meal prep, prepare the meatballs and freeze them uncooked on a baking sheet, then transfer to a freezer bag.
These meatballs can be made with ground turkey as a substitute for chicken.
For gluten-free meatballs, use gluten-free breadcrumbs or almond flour.
Baked Chicken Ricotta - tertiary view

Baked Chicken Ricotta

Baked Chicken Ricotta features tender chicken meatballs enriched with creamy ricotta cheese and Italian herbs, all baked to golden perfection. These lighter meatballs offer a delicious alternative to traditional beef versions while maintaining a moist, flavorful profile.

Italian Cream Stuffed Cannoncini
Prep Time
25 Minutes
Cook Time
30 Minutes
Total Time
55 Minutes
Chef
JUE
Category
Main Course
Difficulty
Medium
Cuisine
Italian-American
Yield
6 servings
Dietary
Non-vegetarian
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0% Complete

Ingredients

Custard Cream
01
For the meatballs:
02
1.5 pounds ground chicken
03
1 cup ricotta cheese
04
1 small onion, finely grated
05
3 cloves garlic, minced
06
1/2 cup plain breadcrumbs
07
1/4 cup grated Parmesan cheese
08
1 large egg
09
2 tablespoons fresh basil, chopped
10
1 tablespoon fresh parsley, finely chopped
11
1 teaspoon salt
12
1/2 teaspoon black pepper
13
1/2 teaspoon dried oregano
14
1/4 teaspoon red pepper flakes (optional)
15
2 tablespoons olive oil
16
For the sauce (optional):
17
2 cups marinara sauce
18
1/2 cup grated mozzarella cheese
19
1/4 cup grated Parmesan cheese
20
Fresh basil leaves for garnish
21
For serving (optional):
22
Cooked pasta
23
Crusty bread
24
Green salad

Instructions

01
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly brush with olive oil.
02
In a large bowl, combine ground chicken, ricotta cheese, grated onion, minced garlic, breadcrumbs, Parmesan cheese, egg, chopped basil, parsley, salt, pepper, oregano, and red pepper flakes (if using).
03
Mix gently with your hands until just combined. Do not overmix or the meatballs will become dense.
04
With wet hands, form the mixture into meatballs about 1.5-inches in diameter. You should get approximately 24-28 meatballs.
05
Place the formed meatballs on the prepared baking sheet, leaving some space between each one.
06
Brush the meatballs lightly with olive oil to help with browning.
07
Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
08
For serving with sauce: While the meatballs are baking, warm the marinara sauce in a large oven-safe skillet or baking dish.
09
When the meatballs are done, transfer them to the skillet with the warm marinara sauce.
10
Sprinkle mozzarella and additional Parmesan cheese over the top and return to the oven for 5-10 minutes, until the cheese is melted and bubbly.
11
Garnish with fresh basil leaves before serving.
12
Serve hot over pasta, with crusty bread for dipping, or as a main dish with a side salad.