Name: Baked Chicken Ricotta Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 1 pound ground chicken; 1 cup ricotta cheese; ½ cup grated Parmesan cheese; ½ cup breadcrumbs (or gluten-free alternative); ¼ cup fresh parsley, chopped; 1 large egg; 2 cloves garlic, minced; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon dried oregano; ½ teaspoon dried basil; 1 jar (24 oz) marinara sauce; 1 cup shredded mozzarella cheese

Why You’ll Love This Recipe

What I love most about these meatballs is how light and creamy they turn out, thanks to the ricotta cheese. They’re baked instead of fried, which makes them easier to prepare and a little healthier. Whether I serve them over pasta, tucked into a sub roll, or with a side of roasted veggies, they always feel indulgent — without the fuss. Plus, they’re great for meal prep or feeding a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground chicken
1 cup ricotta cheese
½ cup grated Parmesan cheese
½ cup breadcrumbs
¼ cup fresh parsley, chopped
1 large egg
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon dried basil
1 jar (24 ounces) marinara sauce
1 cup shredded mozzarella cheese

Directions

I preheat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
In a large bowl, I mix together the ground chicken, ricotta, Parmesan, breadcrumbs, parsley, egg, garlic, salt, pepper, oregano, and basil until just combined. I avoid overmixing to keep the meatballs tender.
I form the mixture into 1.5-inch meatballs and place them on the prepared baking sheet, leaving space between each one.
I bake them for 20 minutes, until golden and cooked through.
While the meatballs are in the oven, I warm the marinara sauce in a saucepan over medium heat.
Once the meatballs are done, I gently transfer them into the sauce, coating each one fully.
I sprinkle the shredded mozzarella over the top, cover the pan, and let it sit on low heat for about 5 minutes until the cheese melts into a gooey layer.
I serve them hot, often with a sprinkle of fresh parsley for a pop of color.

Servings and timing

This recipe serves 4 and takes about 35 minutes total — 15 minutes for prep and 20 minutes for baking. It’s a quick, cozy dinner I can pull off any night of the week.

Variations

For a gluten-free version, I use crushed gluten-free crackers or almond flour in place of breadcrumbs.
When I want to sneak in extra veggies, I mix in chopped spinach or finely grated zucchini.
I occasionally switch up the cheese and use shredded provolone or fontina instead of mozzarella for a twist.
I serve the meatballs over spaghetti, zucchini noodles, or even on a toasted hoagie roll for a meatball sub.
For a spicy version, I add red pepper flakes to the marinara or into the meatball mixture.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container, fully coated in sauce to keep them moist. To reheat, I warm them gently on the stovetop or in the microwave. They also freeze beautifully — I just let them cool completely, freeze in a single layer, then transfer to a container. They reheat easily in sauce from frozen or thawed.

FAQs

Can I use ground turkey instead of chicken?

Yes, I often swap in ground turkey when that’s what I have on hand. It works just as well and tastes great with the ricotta and herbs.

Why use ricotta in meatballs?

Ricotta makes the meatballs softer and creamier. It adds moisture without making them fall apart and gives a luxurious texture I really enjoy.

Can I make these ahead of time?

Definitely. I often prep the meatballs earlier in the day, keep them in the fridge, and bake them just before dinner. They also freeze well for future meals.

What’s the best way to serve these?

I usually serve them over pasta or with a crusty piece of garlic bread. They also make amazing sliders or sub sandwiches when I want something casual and fun.

Are these meatballs low-carb?

They’re relatively low in carbs at 10g net per serving. To reduce the carbs further, I use almond flour instead of breadcrumbs and serve them with veggies or zucchini noodles.

Conclusion

These Baked Chicken Ricotta Meatballs are everything I want in a comfort food dish — flavorful, cheesy, and melt-in-your-mouth tender. They’re easy to make, endlessly adaptable, and always satisfying. Whether I’m cooking for a busy weeknight or prepping for guests, this recipe delivers hearty flavor with minimal effort.