Ricotta Chicken Meatballs

$To make Ricotta Chicken Meatballs, you need these key items: - 1 lb ground chicken - 1 cup ricotta cheese - 1/2 cup grated Parmesan cheese - 1/2 cup breadcrumbs, preferably Italian-style - 1 large egg, at room temperature - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and freshly ground black pepper to taste - 1/4 cup fresh parsley, finely chopped - 1 cup marinara sauce, for serving These ingredients blend well to create a moist and flavorful meatball. The ricotta cheese adds creaminess, while the chicken keeps it light. You can boost the flavor of your meatballs with some optional add-ins: - Red pepper flakes for heat - Chopped spinach for extra greens - Feta cheese for a tangy twist - Sun-dried tomatoes for a burst of flavor These add-ins can elevate the taste and make the meatballs even more exciting. The right marinara sauce can make your dish shine. Here are some suggestions: - Homemade marinara for a personal touch - Store-bought marinara for quick meals - Spicy marinara for a kick - Pesto sauce for a unique twist Choose a sauce that fits your taste. The perfect sauce will complement the meatballs beautifully. {{ingredient_image_2}} Start by gathering all your ingredients. You need: - 1 lb ground chicken - 1 cup ricotta cheese - 1/2 cup grated Parmesan cheese - 1/2 cup breadcrumbs - 1 large egg - 2 cloves garlic - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper - 1/4 cup fresh parsley - 1 cup marinara sauce Next, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will help with easy cleanup later. In a large bowl, combine all the ingredients. Start with the ground chicken, then add the ricotta cheese and Parmesan cheese. Mix in the breadcrumbs, egg, minced garlic, oregano, basil, salt, pepper, and parsley. Use your hands or a spatula to mix. Make sure not to overmix. You want soft and tender meatballs. With slightly damp hands, scoop out the chicken mixture. Form it into 1-inch meatballs. Place them on the baking sheet. Make sure to leave space between each meatball. This helps them cook evenly. Now, bake the meatballs in the oven for 20-25 minutes. They should reach an internal temperature of 165°F (74°C). The outside will turn golden-brown. While they bake, heat the marinara sauce in a small pot. Stir it occasionally to keep it from sticking. After baking, take the meatballs out of the oven. Serve them hot with the marinara sauce drizzled on top or on the side for dipping. Enjoy your delicious Ricotta Chicken Meatballs! To make sure your meatballs stay tender, mix the ingredients gently. Overmixing can make them tough. Use your hands or a spatula. Aim for a light touch. Keep the meatballs around one inch in size for even cooking. Dampen your hands slightly while shaping them to help avoid sticking. Preheat your oven to 400°F (200°C). Line the baking sheet with parchment paper or a silicone mat. This helps with easy cleanup and prevents sticking. Space the meatballs about one inch apart. This allows hot air to circulate, cooking them evenly. Bake for 20-25 minutes until they reach 165°F (74°C) inside. Look for a nice golden-brown color on the outside. Presentation adds joy to your meal! Serve the meatballs on a large plate or in a rustic bowl. Garnish with extra chopped parsley and a sprinkle of grated Parmesan. This adds color and flavor. Pair them with garlic bread or a fresh salad for a complete dish. A drizzle of warm marinara sauce on top or on the side makes it even better. Pro Tips Use Chilled Ingredients: Ensure your ricotta and chicken are cold before mixing. This helps the meatballs maintain their shape during cooking. Don't Overmix: Mix the ingredients just until combined. Overmixing can lead to tough meatballs, so handle the mixture gently. Variations with Herbs: Feel free to experiment with different herbs like thyme or rosemary for added flavor. Fresh herbs can elevate the dish even further. Perfect Dipping Sauce: For a twist, try adding a splash of red wine or balsamic vinegar to your marinara sauce for a richer taste. {{image_4}} You can switch ground chicken for other meats. Try ground turkey for a lean option. Ground beef adds a rich taste. If you like pork, use ground pork. For cheese, swap ricotta for cottage cheese. This change adds a different texture. Mozzarella can also work for a fun twist. To make these meatballs vegetarian, use plant-based ground meat. These options often taste great and are easy to find. You can also use mashed beans or lentils. They add protein and fiber. For the cheese, use a vegan ricotta or cashew cheese. This keeps the dish flavorful for everyone. You can change the herbs to fit your taste. Try adding thyme or rosemary for a twist. For a spicy kick, add red pepper flakes. You can mix in chopped sun-dried tomatoes for a tangy flavor. Experiment with different cheeses too, like feta or goat cheese. These changes will make your meatballs unique every time. Store your leftover meatballs in an airtight container. Keep them in the fridge for up to three days. Make sure they cool down before sealing them. This helps keep them fresh. You can also place them in a shallow dish and cover with plastic wrap. This method works well too. If you want to save meatballs for later, freezing is a great option. First, let them cool completely. Then, place them on a baking sheet in a single layer. Freeze for about an hour. Once frozen, transfer them to a freezer-safe bag. Label the bag with the date. They can last up to three months in the freezer. To reheat meatballs, the oven is your best friend. Preheat the oven to 350°F (175°C). Place the meatballs on a baking sheet and cover with foil. Heat for about 15-20 minutes. If you prefer, you can also microwave them. Place meatballs in a microwave-safe dish, cover with a lid, and heat for 1-2 minutes. Check to make sure they are hot all the way through before serving. Yes, you can use ground turkey or lean ground beef instead. Both will work well. Ground turkey has a similar taste and texture. Lean ground beef adds a richer flavor. If you opt for another meat, keep the fat content in mind. Check the internal temperature of the meatballs. They should reach 165°F (74°C). You can use a meat thermometer for this. The meatballs should also have a slight golden-brown color on the outside. If you cut one open, the center should be no longer pink. You can serve these meatballs with several sides. Garlic bread pairs nicely and so does a fresh side salad. Pasta is a classic option, especially with marinara sauce. You can also serve the meatballs on a sub roll for a delicious sandwich. You learned about making delicious ricotta chicken meatballs from start to finish. We covered key ingredients, steps to prepare, and ways to enhance flavor. You now have tips for perfect meatballs and ideas for variations. These meatballs are easy to store and reheat, making meals simple. Don’t be afraid to experiment with different flavors or ingredients. Enjoy creating your own version of this dish! Your kitchen adventure starts now.$

Ricotta Chicken Meatballs

Delicious and tender chicken meatballs made with ricotta cheese and herbs, served with marinara sauce.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 300 kcal

Ingredients

1 lb ground chicken
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 large egg, at room temperature
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
to taste Salt and freshly ground black pepper
1/4 cup fresh parsley, finely chopped
1 cup marinara sauce

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or use a silicone baking mat for easy cleanup.
In a large mixing bowl, combine the ground chicken, ricotta cheese, grated Parmesan cheese, breadcrumbs, room-temperature egg, minced garlic, dried oregano, dried basil, a generous pinch of salt, freshly ground black pepper, and the chopped fresh parsley.
Using your hands, a spatula, or a spoon, gently mix the ingredients until they are just combined. Take care not to overmix; you want the meatballs to be tender.
With slightly damp hands, form the chicken mixture into 1-inch meatballs, placing each on the prepared baking sheet, ensuring they are spaced about one inch apart to allow for even cooking.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are fully cooked (reaching an internal temperature of 165°F or 74°C) and have a slightly golden-brown exterior.
While the meatballs are baking, heat the marinara sauce in a small saucepan over low heat, stirring occasionally to prevent sticking.
Once the meatballs are cooked, remove them from the oven and serve them hot. Drizzle the warm marinara sauce over the meatballs, or serve it on the side for dipping.

Notes

Serve with garlic bread or a fresh side salad for a complete meal.

Keyword chicken, easy, Italian, meatballs, ricotta