There is something irresistibly comforting about a plate of perfectly tender and flavorful meatballs, and this Chicken and Ricotta Meatballs Recipe brings just that to your table. Combining ground chicken thigh with creamy ricotta cheese creates a uniquely moist and delicate texture that pairs beautifully with fresh basil and Parmesan. Whether you’re craving a family dinner or an impressive appetizer, these meatballs deliver a delicious balance of italian-inspired flavors with an easy, straightforward method that you’ll want to come back to again and again.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this Chicken and Ricotta Meatballs Recipe plays a special role, coming together harmoniously for amazing taste and texture. The simplicity of these staples ensures that you get depth of flavor without complicated preparation.
- 1 lb ground chicken thigh: The key to juicy, tender meatballs with natural richness;
- 1/2 cup whole milk ricotta cheese: Adds creaminess and keeps the meatballs moist;
- 1/2 cup panko breadcrumbs: Provides light, airy texture to hold the ingredients together;
- 2 large eggs: Acts as a binder, giving structure without heaviness;
- 1/4 cup fresh basil leaves, chopped: Infuses bright, herbal notes that brighten the dish;
- 1/4 cup grated Parmesan cheese: Delivers savory umami richness with every bite;
- 2 cloves garlic, minced: Brings aromatic depth and a little zest;
- 1 tsp salt: Enhances all the flavors to perfection;
- 1/2 tsp ground black pepper: Adds mild warmth and peppery undertones;
- Optional 1/4 tsp cayenne pepper or crushed red pepper: For a subtle or bold kick, depending on your spice preference.
How to Make Chicken and Ricotta Meatballs Recipe
Step 1: Whisk the Eggs
Start by lightly beating the eggs in a small bowl. This simple action helps blend them evenly into the meat mixture, ensuring each meatball holds together beautifully and bakes to perfection without crumbling.
Step 2: Combine the Ingredients
In a large mixing bowl, combine the ground chicken, beaten eggs, creamy ricotta, fresh chopped basil, grated Parmesan cheese, minced garlic, salt, and pepper. If you love a bit of heat, sprinkle in the optional cayenne or crushed red pepper. Mix everything together thoroughly but gently, so the ingredients are well incorporated without overworking the meat, which keeps the texture tender.
Step 3: Form Meatballs
Wet your hands or use a cookie scoop to form about 1¼-inch meatballs. This size strikes the perfect balance between bite-sized and satisfying portions. Place them carefully on a parchment-lined baking sheet, letting space between each so they cook evenly and brown nicely.
Step 4: Preheat the Oven
Set your oven to 450°F (230°C). The high heat ensures that your meatballs develop a lovely golden crust while staying juicy inside—something that makes these meatballs truly stand out.
Step 5: Bake the Meatballs
Bake the meatballs for about 20 minutes until cooked through and lightly browned on the outside. This method is both quick and hands-off, making it perfect for busy weeknights when you want a hearty homemade meal without fuss.
Step 6: Brown the Meatballs in a Skillet
Heat a splash of oil in a large skillet over medium heat. Working in batches, add the baked meatballs and cook for 10 to 12 minutes, turning to brown all sides evenly. This step adds extra texture and flavor, with that crispy crust that’s oh-so-delicious.
Step 7: Serve Warm
Once browned and fully cooked inside, remove the meatballs from the skillet or baking sheet. Serve them warm to enjoy the full spectrum of flavors and their tender character, ready to be the star of your meal.
How to Serve Chicken and Ricotta Meatballs Recipe
Garnishes
Top your meatballs with freshly chopped basil or a sprinkle of Parmesan cheese to amplify freshness and savory notes. A drizzle of extra virgin olive oil or a squeeze of lemon juice can also brighten up the plate beautifully.
Side Dishes
These chicken and ricotta meatballs shine alongside spaghetti tossed in marinara sauce, creamy polenta, or even a crisp mixed green salad. Roasted vegetables or garlic bread make excellent accompaniments to round out the meal.
Creative Ways to Present
Turn your meatballs into a fun party appetizer by serving them on toothpicks with a side of spicy tomato sauce for dipping. Or layer them in a hearty meatball sub sandwich with melted mozzarella and fresh basil. The possibilities are as exciting as your culinary imagination.
Make Ahead and Storage
Storing Leftovers
Keep any leftover meatballs in an airtight container in the refrigerator for up to 3 days. This makes for convenient next-day meals or snacks that taste just as good.
Freezing
To freeze, arrange cooled meatballs on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container, where they can be stored for up to 3 months. This method preserves flavor and texture well.
Reheating
Reheat frozen or refrigerated meatballs gently in a skillet over medium-low heat or in the oven at 350°F (175°C) until warmed through. Avoid microwaving if possible to keep them juicy and prevent drying out.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works well as a leaner alternative while still providing a mild flavor that complements the ricotta and herbs beautifully. Just be careful not to overcook as turkey can dry out faster.
What if I don’t have fresh basil on hand?
Dry basil can be used in a pinch, but fresh basil really elevates the dish with its vibrant aroma and taste. If you only have dried, use about one-third of the fresh amount and consider adding an extra herb like oregano or parsley.
How can I make these meatballs gluten-free?
Simply swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. This keeps the texture light and the meatballs just as delicious.
Is ricotta cheese necessary in this recipe?
Ricotta is the secret weapon that keeps these meatballs incredibly moist and tender. While you could substitute with cottage cheese or cream cheese, ricotta offers a more delicate texture and subtle flavour that works best.
Can I cook the meatballs entirely on the stove instead of baking?
Yes, you can brown and cook the meatballs on medium heat in batches until golden and cooked through, but baking first helps them hold their shape better and requires less active cooking time.
Final Thoughts
If you’re searching for a recipe that feels like a warm hug on a plate, this Chicken and Ricotta Meatballs Recipe fits the bill perfectly. It’s simple yet impressive, comforting yet fresh, and guaranteed to become a favorite in your cooking repertoire. Give it a try and watch how quickly these tender, flavorful meatballs win over your family and friends!
Print
Chicken and Ricotta Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes (baking) plus 10-12 minutes (pan-frying)
- Total Time: 45 minutes
- Yield: Approximately 30 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
These Chicken and Ricotta Meatballs are tender, flavorful, and packed with fresh herbs and cheese. Made with ground chicken thigh and creamy ricotta, they are easy to prepare and can be cooked by baking or pan-frying for a crispy, golden crust. Perfect as a main dish or served with pasta and sauce, these meatballs bring a delicious Italian-inspired touch to your meal.
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 for mixing with the other ingredients.
- Combine Ingredients: In a large mixing bowl, combine ground chicken, beaten eggs, ricotta cheese, chopped basil, Parmesan, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Using wet hands or a cookie scoop, shape the mixture into 1¼-inch meatballs. Place each meatball on a parchment-lined baking sheet, spacing them evenly.
- Preheat Oven: Set your oven to 450°F (230°C) ensuring it reaches the temperature before baking the meatballs.
- Bake Meatballs: Bake the meatballs for 20 minutes until they are cooked through and lightly browned on the outside.
- Heat Skillet: While baking, heat a small amount of oil in a large skillet over medium heat in preparation for pan-frying.
- Pan-Fry Meatballs: Add the meatballs in batches to the skillet and cook for 10-12 minutes per batch, turning occasionally until browned on all sides and fully cooked inside.
- Serve Warm: Remove cooked meatballs from the skillet or baking sheet and serve immediately while warm.
Notes
- Using ground chicken thigh adds more flavor and juiciness compared to lean breast meat.
- If panko breadcrumbs are unavailable, regular coarse breadcrumbs work as a substitute.
- You can adjust the spice level by adding cayenne pepper or crushed red pepper to the mixture before forming meatballs.
- These meatballs can be cooked either by baking for a lighter option or pan-frying for a crispier exterior.
- Make sure your hands are wet when forming meatballs to prevent sticking.
- Ensure meatballs are cooked to an internal temperature of 165°F for food safety when using chicken.
