Description
Baked Chicken Ricotta Meatballs are a delicious twist on traditional meatballs, combining ground chicken and ricotta cheese for a flavorful and moist dish.
Ingredients
Scale
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 jar (24 ounces) marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, parsley, egg, garlic, salt, pepper, and Italian seasoning. Mix until well combined.
- Using your hands, form the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and golden brown.
- While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat until warmed through.
- Once the meatballs are done, remove them from the oven and carefully transfer them to the saucepan with the marinara sauce. Gently stir to coat the meatballs in the sauce.
- Sprinkle the shredded mozzarella cheese over the meatballs and cover the saucepan. Allow the cheese to melt for about 5 minutes.
- Serve the meatballs hot, garnished with additional parsley if desired.
Notes
- For a lighter version, substitute half of the ricotta cheese with Greek yogurt.
- For added flavor, mix in some chopped spinach or sun-dried tomatoes into the meatball mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg