If you’re craving comfort food that feels both light and luscious, Chicken and Ricotta Meatballs are about to become your new weeknight hero. These meatballs capture everything we love about Italian cooking: simplicity, fresh flavors, and that magical combination of zest and creaminess. The addition of ricotta means every bite melts in your mouth, while the classic duo of Parmesan and herbs brings depth and vibrancy straight from your skillet. Whether you’re a seasoned cook or just searching for an easy, crowd-pleasing meal, this recipe pulls together a medley of textures and flavors for an unforgettable dinner.
Ingredients You’ll Need
The ingredients for Chicken and Ricotta Meatballs may look humble, but each one plays a starring role. From pillowy ricotta to aromatic herbs and that twirl-able marinara sauce, this lineup is essential to achieving meatballs you’ll want to make again and again.
- Ground Chicken: The heart of the dish, creating a lighter and juicier meatball than traditional beef or pork.
- Ricotta Cheese: The secret to incredible tenderness, giving these meatballs their melt-in-your-mouth quality.
- Grated Parmesan Cheese: Adds sharp, salty flavor and an extra hit of umami.
- Breadcrumbs: Helps bind the meatballs and soaks up juices for the perfect, tender texture.
- Large Egg: Acts as the glue that holds everything together.
- Minced Garlic: Every meatball needs a little aromatic punch—garlic does the trick!
- Fresh Parsley: Brings freshness, lovely color, and that classic Italian flair.
- Salt: Essential for bringing all the flavors to life.
- Black Pepper: Just a touch for gentle heat and balance.
- Dried Oregano: Lends earthy, herbal notes reminiscent of your favorite Italian trattoria.
- Olive Oil: For pan-searing the meatballs to golden perfection.
- Marinara Sauce: An easy, flavorful finish, perfect for simmering and serving.
How to Make Chicken and Ricotta Meatballs
Step 1: Mix Your Ingredients
Grab your largest mixing bowl—this is where the magic begins! Combine the ground chicken, creamy ricotta, sharp Parmesan, breadcrumbs, egg, garlic, parsley, salt, pepper, and oregano. Use clean hands or a sturdy spatula and mix just until the ingredients are combined; overmixing can lead to dense meatballs, and we’re after irresistible tenderness here.
Step 2: Form the Meatballs
With everything evenly incorporated, scoop out the mixture and roll it into golf ball-sized portions. Try to keep them uniform so they cook evenly, and don’t stress if they’re a little rustic—the homemade look adds charm. Place each meatball on a plate or tray as you go.
Step 3: Brown in the Skillet
Time to build a flavorful crust! Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd. Brown them on all sides, turning gently with tongs—this step makes the Chicken and Ricotta Meatballs taste so savory and tempting. The browning process should take about 5 to 7 minutes.
Step 4: Simmer in Marinara Sauce
Once browned, pour in your favorite marinara sauce. The sauce will pick up all those tasty browned bits from the meatballs, turning rich and velvety. Cover the skillet and let everything simmer gently for 10 to 12 minutes, until the meatballs are fully cooked and have soaked up all that saucy goodness.
Step 5: Serve and Enjoy
Spoon those dreamy Chicken and Ricotta Meatballs over buttery pasta, fluffy polenta, or simply swirl them in the sauce and enjoy straight from the pan. Don’t forget to ladle over a little extra sauce!
How to Serve Chicken and Ricotta Meatballs
Garnishes
The final touch can turn your Chicken and Ricotta Meatballs from delicious to completely irresistible. Shower the plate with fresh parsley, a dusting of extra Parmesan, or even a few torn basil leaves for an aromatic finish. A little drizzle of good olive oil just before serving adds a luxurious sheen and a subtle fruitiness—you’ll love the visual appeal and flavor boost.
Side Dishes
This dish loves company! Serve your meatballs atop al dente pasta, creamy polenta, or even zucchini noodles for a lighter twist. Garlic bread on the side is a must for mopping up every last drop of marinara, and a crisp green salad wakes up the palate with each bite.
Creative Ways to Present
If you’re feeling adventurous (or setting up for a party), transform Chicken and Ricotta Meatballs into appetizer-sized bites with toothpicks and mini bowls of sauce for dipping. Or build hearty meatball subs, nestled in toasted rolls with melty mozzarella on top—great for game night or a cozy supper. They even make a fantastic protein boost tucked into grain bowls or layered over roasted veggies.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Ricotta Meatballs keep beautifully! Store cooled meatballs with a splash of sauce in an airtight container in the refrigerator. They’ll stay tender and flavorful for up to 4 days, making them a dream solution for busy lunches or quick dinners.
Freezing
Want to make life even easier? These meatballs are fantastic for freezing. Once cooked and cooled, spread them on a baking sheet to freeze individually, then transfer to freezer bags with a bit of sauce. They’ll keep well for up to 2 months, ready to reheat on those nights when you need dinner with zero effort.
Reheating
To reheat, simply warm the meatballs gently in a skillet with extra marinara sauce over low heat, or microwave them (loosely covered) until piping hot. If frozen, either thaw overnight in the fridge or reheat straight from frozen—just add a splash of water or sauce to prevent drying out. The flavors only get better with time!
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well and will give you the same soft, juicy texture. Keep an eye on seasoning, as turkey can be slightly milder in flavor than chicken.
What’s the best way to keep the meatballs from falling apart?
Be sure to mix the ingredients until just combined and roll the meatballs gently. The egg and breadcrumbs offer the perfect balance of moisture and binding to keep them together while staying tender.
Can I bake these meatballs instead of pan-frying?
Definitely! Place the shaped meatballs on a lined baking sheet and bake in a 400°F oven for about 20 minutes until golden and cooked through. Then, simmer them in sauce for a few minutes to infuse that classic flavor.
Is there a gluten-free option for breadcrumbs?
Yes! You can use your favorite gluten-free breadcrumbs or even almond meal if you want to keep things grain-free. Just be sure to check the consistency as you mix—it should still hold together easily.
What kind of marinara sauce works best?
Use whichever marinara you love! A chunky homemade version, a trusted jarred sauce, or classic tomato-basil all pair beautifully with Chicken and Ricotta Meatballs. If you enjoy a touch of heat, mix in some red pepper flakes for a spicy variation.
Final Thoughts
There’s something simply joyful about making Chicken and Ricotta Meatballs—it’s a dish that brings warmth, comfort, and a touch of Italian elegance to your kitchen. Whether you savor them with family, friends, or just a glass of wine and a good book, I hope this recipe inspires you to whip up a batch and discover your new favorite way to do meatballs.
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Chicken and Ricotta Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
These Chicken and Ricotta Meatballs are a delicious twist on traditional meatballs, with the added richness of ricotta cheese. Juicy and flavorful, they are perfect for a comforting weeknight dinner.
Ingredients
For the meatballs:
- 1 pound ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
For cooking:
- 2 tablespoons olive oil
- 2 cups marinara sauce (for serving)
Instructions
- In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, parsley, salt, pepper, and oregano. Mix gently until just combined; do not overmix.
- Scoop and roll the mixture into golf ball-sized meatballs.
- Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and brown them on all sides, about 5 to 7 minutes total.
- Once browned, add the marinara sauce to the skillet, cover, and simmer for 10 to 12 minutes, or until meatballs are cooked through.
- Serve hot with pasta, over polenta, or on their own.
Notes
- You can substitute ground turkey for ground chicken if preferred.
- For a spicier version, add a pinch of red pepper flakes.
- These meatballs can also be baked at 400°F for 20 minutes instead of pan-frying.
Nutrition
- Serving Size: 3-4 meatballs
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg
