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Baked Chicken Ricotta Meatballs

Baked Chicken Ricotta Meatballs Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb ground chicken
  • ½ cup whole-milk ricotta
  • ¼ cup plain breadcrumbs
  • ¼ cup grated Parmesan
  • 1 large egg
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • Chopped fresh parsley, for serving (optional)

Method
 

  1. Heat oven to 400°F (200°C). Line a baking sheet with parchment and brush with olive oil. Combine chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper in a bowl. Mix just until combined.
  2. Scoop 24 portions and roll into balls with wet hands. Place on the baking sheet, spacing them apart.
  3. Bake for 18 to 20 minutes, until the centers reach 165°F and the tops are lightly golden. Rest 2 minutes, then move to a platter and scatter with extra Parmesan and parsley.

Notes

The meatball mixture will seem sticky; resist adding extra breadcrumbs. If you serve them with sauce, warm the sauce while the meatballs bake and spoon it over just before serving.