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–+ servings
White textured background, gold tray with parchment paper, 12 meatballs on top.
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Chicken and Ricotta Meatballs

These baked chicken ricotta meatballs are the most tender, juicy chicken meatballs you'll make — and they're completely meal prep and freezer friendly. Mix and roll in 20 minutes, bake in 20 more, and use them all week in pasta, soup, subs, or straight from the fridge. A busy family staple.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: 30 minute meal, chicken appetizer, chicken recipes, meatballs
Servings: 12
Calories: 86kcal

Equipment

  • 1 Oven
  • 1 baking sheet
  • parchment

Ingredients

  • 1 lb Organic ground chicken
  • 1 tsp Italian seasoning
  • 1 tsp Pink himalayan salt
  • 1/3 cup Organic ricotta cheese
  • 1/2 cup Grated parmesan cheese
  • 1/2 cup Panko bread crumbs  (we like Aleia's or Kooshy)
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder

Instructions

  • Preheat the oven to 375f.
  • Line a baking sheet with parchment paper.
  • In a bowl, combine ground chicken, Italian seasoning, salt, ricotta cheese, grated parmesan cheese, panko bread crumbs, garlic powder and onion powder.
  • Combine with your hands to ensure it is combined thoroughly.
  • Scoop 1 TBSP. of chicken mixture at a time and roll into a ball. Place on the parchment lined baking sheet.
  • Once you have used all of the chicken mixture, bake in the oven for 20 minutes until the middle reaches at least 165 f.
  • Serve alone or with your favorite marinara sauce.

Notes

Make ahead: Roll raw meatballs up to 24 hours ahead and refrigerate on the baking sheet covered with plastic wrap. Add 2–3 minutes to bake time if going in cold.
Freezer instructions: Bake and cool completely. Freeze in a single layer on a sheet pan for 1–2 hours, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 350°F for 15–18 minutes or simmer in sauce over medium-low heat.
Wet your hands when rolling. The ricotta makes this mixture softer than a beef meatball — slightly damp hands make rolling much easier.
Internal temperature: Ground chicken must reach 165°F. Check the center of a larger meatball with an instant-read thermometer.
Gluten-free option: Swap panko for gluten-free panko breadcrumbs — everything else is already gluten-free.
 

Nutrition

Calories: 86kcal | Carbohydrates: 3g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 37mg | Sodium: 309mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 39IU | Vitamin C: 0.03mg | Calcium: 54mg | Iron: 0.1mg