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–+ servings
Baked Chicken Ricotta Meatballs

Baked Chicken Ricotta Meatballs for a Lighter Comfort Dish

Baked Chicken Ricotta Meatballs are a healthier twist on a classic comfort dish, perfect for any weeknight dinner or gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken A leaner protein choice
  • 1 cup Ricotta Cheese Adds moisture and creaminess
  • 1/2 cup Grated Parmesan Cheese For a dairy-free option, try nutritional yeast
  • 2 cloves Minced Garlic Always opt for fresh garlic
  • 1/4 cup Fresh Parsley Can be swapped with cilantro or basil
  • 1/4 cup Fresh Basil Dried basil can be used (1 tsp)
  • 1 large Egg Acts as a binder for the meatballs
  • 1/2 cup Breadcrumbs Use gluten-free breadcrumbs for a gluten-free version
  • 1 teaspoon Salt Adjust according to dietary needs
  • 1/2 teaspoon Black Pepper Adjust based on palate preferences

Equipment

  • baking tray
  • mixing bowl
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
  2. In a large mixing bowl, combine the ground chicken, ricotta cheese, grated Parmesan, minced garlic, chopped parsley, and fresh basil. Then add the egg, breadcrumbs, salt, and pepper, and mix gently.
  3. Shape the mixture into meatballs about 1.5 inches in diameter and place them on the prepared baking tray.
  4. Bake in the preheated oven for 20-25 minutes until golden brown and cooked through.
  5. Prepare a garlic herb butter sauce in a small saucepan while the meatballs bake, melting butter and adding minced garlic.
  6. Serve the meatballs hot, optionally drizzled with the garlic herb sauce and garnished with additional herbs.

Nutrition

Serving: 2meatballsCalories: 250kcalCarbohydrates: 15gProtein: 28gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 500mgPotassium: 350mgFiber: 1gSugar: 2gVitamin A: 600IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Keep meatballs tender by avoiding overmixing. Store in an airtight container for up to 4 days or freeze for up to 2 months.

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