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Baked Chicken Ricotta Meatballs

Baked Chicken Ricotta Meatballs – Comfort Food Made Healthy

Deliciously healthy Baked Chicken Ricotta Meatballs that are juicy and tender, making them a perfect option for weeknight dinners or appetizers.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken A lean protein base
  • 1 cup Ricotta Cheese Opt for whole milk or part-skim
  • 1 large Egg Crucial for binding
  • 1 cup Breadcrumbs Use Italian-style or gluten-free
  • 1/2 cup Parmesan Cheese Can be substituted with Pecorino Romano
  • 2 cloves Garlic Minced, fresh is ideal
  • 1/2 cup Onion Grated for smoother texture
  • 1/4 cup Fresh Herbs (Parsley/Basil) Brightens flavors
  • to taste Salt
  • to taste Black Pepper
  • 1 tablespoon Italian Seasoning Adjust according to preference

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • Parchment Paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or oil.
  2. In a large mixing bowl, combine ground chicken, ricotta cheese, egg, breadcrumbs, Parmesan, garlic, onion, herbs, salt, pepper, and Italian seasoning.
  3. Shape the mixture into 1.5-inch meatballs and arrange them on the baking sheet.
  4. Bake in the preheated oven for 18-22 minutes until golden brown and internal temperature reaches 165°F (74°C).
  5. Serve hot with marinara sauce, in a sub sandwich, or as appetizer bites.

Nutrition

Serving: 2meatballsCalories: 220kcalCarbohydrates: 15gProtein: 25gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 80mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Avoid overmixing to keep meatballs tender. Use fresh ingredients for best flavor. Prepare ahead and refrigerate for easy cooking.

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