Description

These juicy chicken meatballs are packed with creamy ricotta, Parmesan, and herbs, baked to perfection and finished in warm marinara with melty mozzarella.

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

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Instructions

Preheat Oven:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Make the Meatball Mixture:
In a large mixing bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, parsley, egg, garlic, salt, pepper, oregano, and basil. Mix until well incorporated.

Form Meatballs:
Use your hands to form 1.5-inch meatballs. Place them evenly spaced on the prepared baking sheet.

Bake:
Bake for 20 minutes, or until meatballs are golden brown and cooked through.

Heat Sauce:
While meatballs bake, warm the marinara sauce in a large saucepan over medium heat.

Simmer with Sauce:
Once meatballs are baked, gently transfer them into the marinara sauce and stir to coat.

Add Cheese:
Sprinkle shredded mozzarella over the top, cover, and allow it to melt over low heat for about 5 minutes.

Serve:
Serve hot, garnished with extra parsley if desired. Enjoy over pasta, zucchini noodles, or on their own.

Notes

Gluten-Free Option: Use gluten-free breadcrumbs, crushed crackers, or almond flour.

Add Veggies: Mix in chopped spinach or grated zucchini for extra nutrition and moisture.

Serving Ideas: Great with spaghetti, in subs, or as party appetizers.

Make-Ahead: Meatballs can be baked and frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baked
Cuisine: Italian-Inspired