These Chicken and Ricotta Meatballs are so light and airy, thanks to the addition of ricotta cheese to stop them from drying out. We have also baked these chicken meatballs, which makes them a healthy, high protein option that is full of flavor. Chicken ricotta meatballs take just a few minutes to mix together and then just 20 minutes in the oven - a quick, family friendly, weeknight meal.
We are always looking to make lighter twists on our favorite meals. You can't go wrong with meatballs for a family comfort food meal. Swapping the beef mince for ground chicken breast makes it much lighter, but keeping it high protein.
When I asked on Facebook what you wanted to see more of, so many of you said high protein meals the whole family will eat - so you will be seeing a lot more of these kinds of recipes.
Just a few simple, fresh ingredients is all you need to make these chicken ricotta meatballs. The great thing about them, is that there are so many different ways you can serve them too.
These baked chicken and ricotta meatballs are perfect for meal prep. You can even make them ahead of time and then just heat them up when you are ready to serve, or make a double batch and stash some in the freezer!
Looking for more chicken breast recipes? Why not try our comforting Creamy Chicken Ozro, easy Cottage Cheese Chicken Salad or our delicious Caprese Chicken?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chicken breast - We ground up chicken breast to keep these chicken and ricotta meatballs nice and lean. However, for more flavor your could use chicken thighs - these would be even juicer too as the dark meat has more fat. You could swap the chicken for ground turkey or beef if you prefer.
- Ricotta - We are BIG fans of ricotta. I know cottage cheese is getting all the love at the moment, but ricotta is also a great protein source and such a great addition to meatballs. We used full-fat, but you can use reduced fat if you prefer.
- Breadcrumbs - This helps the baked chicken meatballs to hold together, as the egg and ricotta has quite a lot of moisture and it gives them a slight crispiness too. Panko breadcrumbs are always our favorite.
- Egg - Make sure this is whisked before adding to the other ingredients, as it will ensure it is all distributed properly.
- Parmesan - You can't go wrong with a little bit of extra cheese, right? This can be left out if you prefer.
- Basil - This adds such a lovely fragrant flavor. You could use dried basil, or even swap it for parsley if you prefer.
- Garlic - Save time by using frozen garlic. If you are crushing it yourself, make sure it is crushed into almost a paste, so it mixes well into the meatballs.
- Lemon - A little lemon zest adds so much flavor and really adds to the fresh Italian flavors.
- Salt and black pepper - Generously season.
Variations
If you want to add a little heat to your meatballs, then you can add some diced fresh chili or some red pepper flakes.
For a bit of a veggie boost, some chopped spinach can be added and it's a good way to hide some extra veggies for kids.
You can also swap the panko breadcrumbs for regular breadcrumbs and the basil can be swapped for other fresh herbs like parsley. Why not add some chopped sun-dried tomatoes for a flavor boost?
How To Make Chicken and Ricotta Meatballs - Step by Step
Prep: Preheat your oven to 230°C/210°C(fan)/450°F/Gas 8. Line a large baking sheet with parchment paper.
- Step 1: Put all of the ingredients into a large mixing bowl.
- Step 2: Mix well to combine everything.
- Step 3: Roll the mixture into 15 meatballs and put onto the lines baking sheet. Drizzle with a little olive oil (optional).
- Step 4: Put into the preheated oven and cook for 20 minutes, turning halfway through.
Serving Suggestions
We didn't add a sauce to our chicken ricotta meatball recipe. Instead, we mixed the spaghetti with Spinach Pesto and then served the meatballs on top with extra ricotta, fresh basil and a drizzle of olive oil. We really loved the simplicity of it.
If you did want to serve them with a sauce, then why not try our Homemade Marinara Sauce or our Easy Tomato Pasta Sauce? If you wanted a creamier sauce, then reheat the meatballs in a sauce made of creme fraiche, a little pasta water and some sun-dried tomatoes and spinach. That's always our go-to for an easy creamy pasta sauce with some extra grated Parmesan cheese on top.
They are also a delicious addition to a Picky Plate, or you could make a Meatball Sub with them for something a little different.
Extra Tips
- If you want to make sure all the meatballs are an even size, so they all cook at the same rate. You could use an ice cream scoop to portion them out and then shape them into balls.
- I always use slightly oiled hands to roll out my meatballs and it helps to stop the mixture sticking to my hands.
- Don't forget to drizzle the meatballs with a little olive oil before they go in the oven. This will help them to get a little bit crispy.
- You can make the meatballs ahead of time and then just keep them covered in the refrigerator until you are ready to make them. They might take a little longer if they go into the oven cold from the fridge.
- Make this meal stretch a little bit further by making smaller meatballs and then mixing some white beans in with the spaghetti to bulk it out. They will cook quicker if they are smaller though.
Frequently Asked Questions
Yes, these can be frozen and we always make a double batch to stash in the freezer. Once cooled and cooled, put them on a lined baking tray in the freezer. Once they are frozen, you can transfer them to a zip-lock bag and they will keep for around a month.
No, you don't have to bake them. You can cook them in a frying pan or skillet instead. Heat some oil and then add the meatballs and cook on all sides until heated through (this will take around 12-15 minutes).
Leftovers can be stored in an airtight container in the fridge for up for 4 days. You can reheat them at a low temperature in a pan, in the oven or in the air fryer. They are also good reheated in a noodle soup.
More Meatball Recipes
If you’ve tried these chicken and ricotta meatballs, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Chicken and Ricotta Meatballs
Ingredients
- 500 g (1.1 lb) Chicken breast - ground
- 100 g (0.5 cups) Ricotta
- 30 g (0.5 cups) Panko breadcrumbs
- 1 Egg
- 1 pinch Sea salt
- 1 pinch Ground black pepper
- 10 g (0.25 cups) Parmesan - grated
- 2 Garlic cloves - crushed
- 1 Lemon - zest only
- 5 g (0.25 cups) Fresh basil - chopped
Instructions
- Preheat your oven to 230°C/210°C(fan)/450°F/Gas 8. Line a large baking sheet with parchment paper.
- Put all of the ingredients into a large mixing bowl.
- Mix well to combine everything.
- Roll the mixture into 16 meatballs and put onto the lines baking sheet. Drizzle with a little olive oil (optional).
- Put into the preheated oven and cook for 20 minutes, turning halfway through.
Recipe Tips
- If you want to make sure all the meatballs are an even size, so they all cook at the same rate. You could use an ice cream scoop to portion them out and then shape them into balls.
- I always use slightly oiled hands to roll out my meatballs and it helps to stop the mixture sticking to my hands.
- Don't forget to drizzle the meatballs with a little olive oil before they go in the oven. This will help them to get a little bit crispy.
- You can make the meatballs ahead of time and then just keep them covered in the refrigerator until you are ready to make them. They might take a little longer if they go into the oven cold from the fridge.
- Make this meal stretch a little bit further by making smaller meatballs and then mixing some white beans in with the spaghetti to bulk it out. They will cook quicker if they are smaller though.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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