Baked Chicken and Ricotta Meatballs Recipe
Delightfully tender and airy, these chicken and ricotta meatballs are quick to assemble and versatile to serve. Full-fat ricotta and a medley of Italian seasonings create an irresistible, creamy bite. Enjoy them baked or pan-fried with a rich marinara or your preferred sauce, and consider making an extra batch to store in the freezer.
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Servings: 6
Equipment
- 10-12-inch nonstick sauté pan
- Rimmed baking sheet
Ingredients
- 2 pounds 907 g ground chicken thigh, lean beef, or ground turkey
- 8 ounces 225 g whole milk ricotta cheese, drained of excess liquid
- ½ cup fresh basil chopped, or substitute 2 teaspoons dried basil or fresh parsley
- ¼ cup Parmesan cheese freshly grated
- 2 large eggs lightly beaten
- ½ cup panko or coarse breadcrumbs
- 2 teaspoons garlic grated or finely chopped
- Extra virgin olive oil
- ¼ teaspoon cayenne pepper or crushed red pepper
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine the ground chicken, ricotta cheese, panko, eggs, Parmesan, basil, garlic, cayenne pepper, 2 teaspoons of salt, and black pepper. Mix thoroughly until well-blended. Shape the mixture into roughly 2-ounce meatballs. Use damp hands or a lightly oiled cookie scoop to prevent sticking.
Baked Meatballs
- Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with parchment paper. Arrange the meatballs on the sheet and lightly drizzle with olive oil. Bake for about 20 minutes, flipping them halfway, until they are evenly browned and fully cooked (160-165°F on a meat thermometer).
Pan-Fried Meatballs
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the meatballs in the hot pan; they should sizzle immediately. Sear for 3-5 minutes on one side until golden brown, then turn them over. Continue cooking until the meatballs are cooked through and firm to the touch. For added juiciness, cover the pan after flipping, reduce the heat to medium, and let the residual steam finish cooking.
Serving Suggestions
- To serve the meatballs with marinara or other sauce, cook them halfway, then transfer to the simmering sauce for an additional 10 minutes until fully done. Serve with toothpicks for dipping or alongside pasta, with a bowl of tomato sauce for dipping.
Notes
Meat Choice: Ground chicken thigh yields the juiciest texture due to its higher fat content. Ground turkey thigh or ground beef are suitable substitutes.
Freezing: To freeze, arrange the meatballs on a tray in a single layer until solid. Transfer to an airtight container or ziplock bag and freeze for up to 1-2 months.
Storage: Refrigerate cooked meatballs for up to 3 days. Reheat gently in a low oven, in the microwave, or by adding to chicken soup or broth.