Savory Chicken Ricotta Meatballs Recipe for Cozy Dinners

Succulent and hearty, these chicken ricotta meatballs bring an Italian-inspired twist to your dinner table.

Packed with creamy ricotta cheese, the meatballs promise a tender and flavorful experience.

Each bite delivers a perfect blend of ground chicken and rich, smooth cheese.

The herbs and spices dance together, creating a mouthwatering aroma that fills your kitchen.

Simple ingredients come together with minimal effort to craft these delectable morsels.

You’ll love how easily these meatballs can be served over pasta, tucked into a sub, or enjoyed on their own.

Variations for Chicken Ricotta Meatballs

• Gluten-Free Meatballs: Replace breadcrumbs with almond flour or gluten-free breadcrumbs for a celiac-friendly option.
• Low-Carb Keto Version: Swap breadcrumbs with crushed pork rinds and serve over zucchini noodles instead of pasta.
• Turkey Substitution: Use ground turkey instead of chicken for a different lean protein alternative with similar texture.
• Vegetarian Alternative: Replace ground chicken with plant-based ground meat, using firm tofu or lentils as protein base, and swap ricotta with vegan cheese substitute.

Serving Suggestions for Meatballs

• Pasta Paradise: Toss the meatballs and creamy sauce over your favorite pasta like fettuccine or linguine for a hearty meal.
• Salad Sidekick: Serve alongside a crisp green salad with balsamic vinaigrette to balance the rich, creamy sauce.
• Bread Companion: Pair with crusty garlic bread or toasted ciabatta to soak up the delicious sauce and add extra texture.
• Veggie Boost: Sprinkle fresh chopped basil or parsley on top and add roasted vegetables like zucchini or bell peppers for a complete dinner.

How to Store Chicken Ricotta Meatballs

• Store meatballs and sauce separately in airtight containers within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days.
• Place cooled meatballs and sauce in freezer-safe containers or bags. Freeze for up to 2-3 months. Label with the date for easy tracking.
• Transfer desired portion to a microwave-safe dish. Cover with a damp paper towel to prevent drying. Heat in 30-second intervals, stirring between each, until thoroughly warmed.

FAQs

• Can I use ground turkey instead of chicken?

Yes, ground turkey works perfectly as a substitute with nearly identical preparation and cooking method.

• How fine should I chop the ingredients in the food processor?

Pulse until ingredients are uniformly and finely chopped, but not completely pureed – you want small, consistent pieces.

• Is it necessary to use a food processor?

No, you can manually mince ingredients with a sharp knife if you don’t have a food processor, though it will take more time and effort.

• Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatballs and refrigerate them uncooked for up to 24 hours before baking, or freeze them for up to 3 months.

Why Chicken Ricotta Meatballs Are a Family Favorite

• Breeze Through Preparation: Simple steps and minimal ingredients make this recipe a stress-free cooking experience that even beginner cooks can master confidently.
• Maximize Flavor Explosion: Combining ricotta, sun-dried tomatoes, and Parmesan creates a rich, complex taste profile that elevates traditional meatballs to gourmet status.
• Quick Family Pleaser: Protein-packed meatballs with a creamy spinach sauce deliver a satisfying meal that will have everyone asking for seconds, perfect for weeknight dinners.
• Versatile Serving Options: Easily pair with pasta, serve over rice, or enjoy as an appetizer, making this recipe adaptable to different meal styles and preferences.

Ingredients for Chicken Ricotta Meatballs

• Ground Chicken: A lean meat that provides a light and healthy base for the meatballs.
• Ricotta Cheese: Adds moisture and creates a creamy texture to the meatball mixture.
• Egg: Helps bind the meatball ingredients together and provides structure.
• Bacon: Offers a crispy, smoky flavor to the final dish.

• Parmesan Cheese: Brings a rich, salty flavor to both the meatballs and the sauce.

• Breadcrumbs, Milk: Creates a soft texture and helps hold the meatballs together.

• Onion, Garlic, Parsley: Provide depth of flavor and aromatic complexity to the meatballs.
• Italian Seasoning: Adds a classic Mediterranean herb blend to enhance the overall taste.

• Butter, Heavy Cream: Creates a rich and smooth base for the sauce.
• Spinach: Adds a fresh, green element to the creamy sauce.

• Salt, Pepper: Enhances and balances the flavors of the dish.
• Cooking Oil: Helps prevent sticking and promotes even browning of the meatballs.

• Sun-Dried Tomatoes: Introduces a concentrated, tangy flavor to the meatball mixture.

How to Make Chicken Ricotta Meatballs

Step 1: Prepare Baking Station

Preheat the oven to a hot 450°F.

Line a baking sheet with parchment paper for easy cleanup and perfect meatball placement.

Step 2: Soak Breadcrumbs

Combine breadcrumbs with milk in a bowl, allowing them to absorb moisture for enhanced texture and tenderness.

Step 3: Create Flavor Base

• Onion
• Garlic
• Parsley
• Sun-dried tomatoes

Step 4: Mix Meatball Ingredients

• Ground chicken
• Soaked breadcrumbs
• Ricotta cheese
• Egg
• Parmesan cheese
• Italian seasoning
• Salt

Gently mix until all ingredients are evenly distributed.

Step 5: Shape and Prepare Meatballs

Form the mixture into 18-20 perfectly rounded meatballs, each about 2.5 inches in diameter.

Arrange them on the prepared baking sheet and lightly spray with cooking oil.

Step 6: Bake to Perfection

Slide the baking sheet into the oven and bake for 15-20 minutes.

The meatballs should become crispy on the outside and fully cooked through.

Step 7: Create Creamy Bacon Spinach Sauce

Crisp up bacon in a skillet until golden brown, then set aside.

In the same pan, melt butter and add minced garlic, cooking until fragrant.

Step 8: Finish the Sauce

Pour in cream, salt, and pepper.

Simmer for two minutes.

Whisk in Parmesan cheese until melted and smooth.

Add fresh spinach and cook until wilted.

Step 9: Combine Meatballs and Sauce

Gently add the baked meatballs to the creamy sauce, allowing them to warm and absorb flavors for an additional two minutes.

Step 10: Garnish and Serve

Chop the reserved bacon and sprinkle over the meatballs.

Serve alongside your favorite pasta for a complete and satisfying meal.

Pro Tips for Juicy Chicken Ricotta Meatballs

• Soaking breadcrumbs in milk helps create tender, moist meatballs by softening the bread and adding moisture to the mixture.
• Use a food processor to finely chop ingredients for even distribution and consistent texture throughout the meatballs.
• Lightly spraying meatballs with cooking oil before baking helps achieve a golden, crispy exterior while keeping the inside juicy.
• Ensure meatballs reach an internal temperature of 165°F (74°C) to guarantee safe and fully cooked chicken.
• Add spinach last in the cream sauce to prevent overcooking and maintain its vibrant green color and fresh flavor.

Chicken Ricotta Meatballs Recipe

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4.6 from 28 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Succulent chicken ricotta meatballs promise a delightful Italian-inspired culinary journey through savory flavors and tender textures. Home chefs can effortlessly craft these delectable morsels, bringing Mediterranean comfort directly to their dinner table.

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Ingredients

Scale 1x2x3x

Meat and Protein:

• 1.5 pounds ground chicken or turkey
• 6 ounces whole milk ricotta cheese
• 1 large egg
• 6 bacon strips

Herbs, Spices, and Seasonings:

• 1 teaspoon Italian seasoning
• 1 medium onion
• 3 garlic cloves
• 2 garlic cloves
• 1/4 cup fresh parsley
• 1 tablespoon fresh parsley
• Salt (as needed)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Dairy, Bread, and Additional Ingredients:

• 1/2 cup Italian breadcrumbs
• 1/2 cup milk
• 1/3 cup freshly grated Parmesan cheese
• 2 cups freshly grated Parmesan cheese
• 1/4 cup sun-dried tomatoes
• 4 tablespoons butter
• 1 1/2 cups heavy cooking cream
• 5 ounces baby spinach

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Instructions

1. Prepare the oven at 450°F and line a baking sheet with parchment paper for optimal meatball roasting.
2. Soften breadcrumbs by gently soaking them in milk for a brief 2-minute period.
3. Pulse onion, garlic, parsley, and sun-dried tomatoes in a food processor until finely minced, creating a flavor-packed base.
4. Blend the processed herbs and vegetables with ground chicken, soaked breadcrumbs, ricotta, egg, Parmesan, Italian seasoning, and salt in a large mixing bowl until thoroughly combined.
5. Craft uniform meatballs approximately 2.5 inches in diameter, positioning them carefully on the prepared baking sheet and lightly misting with cooking oil.
6. Roast meatballs in the preheated oven for 15-20 minutes, ensuring they develop a crisp exterior and cook completely through.
7. In a skillet, render bacon until achieving a crispy texture, then transfer to a separate plate for later garnishing.
8. Utilize the same skillet to melt butter, adding minced garlic and cooking until aromatic.
9. Pour cream into the skillet, seasoning with salt and pepper, and allow to simmer for 2 minutes.
10. Incorporate Parmesan cheese, whisking until smoothly melted, then fold in spinach and cook until wilted.
11. Gently introduce the baked meatballs into the creamy sauce, simmering for an additional 2 minutes to marry flavors.
12. Crumble reserved bacon over the meatballs as a final garnish.
13. Serve alongside pasta for a complete meal.

Notes

• Ensure breadcrumbs are fully soaked in milk to keep meatballs moist and tender, preventing dryness during baking.
• Use lean ground chicken for a healthier version, but mix with ricotta to maintain juiciness and prevent toughness.
• Chop ingredients finely in the food processor for even distribution of flavors and smoother meatball texture.
• Spray cooking oil lightly to help meatballs brown evenly and prevent sticking to the baking sheet.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 460 kcal
• Sugar: 2 g
• Sodium: 510 mg
• Fat: 32 g
• Saturated Fat: 14 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.3 g
• Carbohydrates: 9 g
• Fiber: 1.5 g
• Protein: 29 g
• Cholesterol: 135 mg