Looking for a delicious twist on classic meatballs? These tender chicken ricotta meatballs are packed with Italian-inspired flavor! Creamy ricotta keeps the ground chicken moist and tender, while Parmesan, fresh basil, and garlic add plenty of flavor. They’re easy to prepare, perfect for a family dinner, and delicious served over pasta with your favorite marinara sauce.
Ground chicken may be available at a Redwood Empire Food Bank distribution site! Check out what’s available at your next distribution and bring home some ingredients to make this delicious meal. Pair with pasta, a side of roasted vegetables, or a fresh salad for a satisfying dinner everyone can enjoy!
Makes: 6 servings (about 30 meatballs)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 2 pounds ground chicken (chicken thigh recommended)
- 8 ounces whole milk ricotta cheese, excess liquid drained
- ½ cup panko breadcrumbs
- 2 large eggs, lightly beaten
- ¼ cup freshly grated Parmesan cheese
- ½ cup fresh basil leaves, chopped (or 2 teaspoons dried basil or chopped fresh parsley)
- 2 teaspoons minced or grated garlic
- ¼ teaspoon cayenne pepper or crushed red pepper
- 2 teaspoons salt
- Freshly ground black pepper, to taste
- Extra virgin olive oil
Instructions
- Prepare the mixture. In a large bowl, combine ground chicken, ricotta, panko breadcrumbs, beaten eggs, Parmesan cheese, basil, garlic, cayenne pepper, salt, and black pepper. Mix until everything is evenly combined.
- Shape the meatballs. Using damp hands or an oiled cookie scoop, form the mixture into approximately 30 meatballs.
Bake the meatballs.
- Preheat oven to 450°F. Line a baking sheet with parchment paper.
- Arrange meatballs on the baking sheet and drizzle lightly with olive oil.
- Bake for approximately 20 minutes, turning halfway through, until golden brown and cooked through (165°F internal temperature).
Alternative: Pan-fry
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add meatballs and cook for 3–5 minutes until golden brown on one side.
- Turn and continue cooking until golden and cooked through (165°F internal temperature).
- Serve and enjoy! Serve with warm marinara sauce over your favorite pasta, or enjoy as an appetizer with tomato sauce for dipping.
Final Thoughts
These chicken ricotta meatballs are a great make-ahead meal! Make a double batch and freeze extras in an airtight container for up to 1–2 months. Refrigerate leftovers for up to 3 days and reheat gently when you’re ready to enjoy them again.
Try swapping fresh basil for jalapeños and green onions for a spicy kick or pairing your meatballs with seasonal vegetables for an easy, satisfying meal!
Got a favorite recipe using ingredients from our distribution sites? We want to hear from you! Submit your recipe and help inspire others in our community to cook healthy, delicious meals at home.
