These chicken and ricotta meatballs are a delightful twist on traditional meatballs, offering a light and juicy texture thanks to the addition of creamy ricotta cheese. Made with ground chicken, fresh basil, and Parmesan, they’re versatile and can be either baked or pan-fried to suit your preference.
Why You’ll Love This Recipe
- Tender and Juicy – The combination of ground chicken thigh and ricotta cheese ensures each meatball is moist and flavorful.
- Simple Ingredients – Common pantry staples like garlic, fresh basil, and Parmesan come together to create a delicious dish.
- Versatile Cooking Methods – Choose between baking for a hands-off approach or pan-frying for a crispy exterior.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground chicken thigh (or turkey or lean beef)
- Whole milk ricotta cheese
- Panko breadcrumbs (or coarse breadcrumbs)
- Large eggs
- Fresh basil leaves
- Grated Parmesan cheese
- Garlic
- Salt
- Ground black pepper
- Optional: Cayenne pepper or crushed red pepper for added heat
Directions
Prepare the Meatball Mixture
- Whisk Eggs: In a small bowl, lightly beat the eggs.
- Combine Ingredients: In a large bowl, mix together the ground chicken, beaten eggs, ricotta cheese, chopped basil, Parmesan, garlic, salt, and pepper until well combined.
- Form Meatballs: Using wet hands or a cookie scoop, shape the mixture into 1¼-inch meatballs and place them on a parchment-lined baking sheet.
Cooking Methods
Baking
- Preheat Oven: Set your oven to 450°F (230°C).
- Bake Meatballs: Place the baking sheet in the oven and bake for about 20 minutes, or until the meatballs are cooked through and lightly browned.
Pan-Frying
- Heat Skillet: In a large skillet over medium heat, add a bit of oil.
- Cook Meatballs: Add the meatballs in batches, cooking until browned on all sides and fully cooked inside, about 10-12 minutes per batch.
Servings and Timing
- Servings: Approximately 30 meatballs
- Prep Time: 15 minutes
- Cook Time: 20 minutes (baking) or 10-12 minutes per batch (pan-frying)
- Total Time: 35 minutes (baking) or 25-30 minutes (pan-frying)
Variations
- Different Proteins: Substitute ground turkey or lean beef for the chicken.
- Herb Options: If fresh basil isn’t available, use 2 teaspoons dried basil and add chopped parsley for color.
- Spice It Up: Incorporate cayenne pepper or crushed red pepper for a spicy kick.
Storage/Reheating
- Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until warmed through, or bake at 350°F (175°C) for about 10 minutes.
FAQs
1. Can I use ground chicken breast instead of thigh?
Ground chicken breast is leaner but can result in drier meatballs. Using thigh meat is recommended for juicier results.
2. How do I prevent the meatball mixture from being too sticky?
Wet your hands or use a lightly oiled cookie scoop to handle the mixture more easily.
3. Can I freeze these meatballs?
Yes, freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
4. Are these meatballs gluten-free?
Using gluten-free breadcrumbs and ensuring your Parmesan is gluten-free makes this recipe suitable for those avoiding gluten.
5. Can I add cheese to the meatball mixture?
Incorporating diced mozzarella or another cheese can add extra flavor and moisture.
6. How can I make these meatballs dairy-free?
Use dairy-free cheese alternatives and ensure the ricotta is plant-based.
7. What’s the best way to serve these meatballs?
They pair well with marinara sauce over pasta, in sandwiches, or as appetizers with dipping sauce.
8. Can I bake these meatballs without parchment paper?
Yes, but lightly oiling the baking sheet will help prevent sticking.
9. How do I know when the meatballs are fully cooked?
The internal temperature should reach 165°F (74°C). Using a meat thermometer is the most reliable method.
10. Can I make these meatballs ahead of time?
Absolutely. Prepare and cook them, then refrigerate or freeze for later use.
Conclusion
These chicken and ricotta meatballs offer a flavorful and versatile option for various meals. Whether baked or pan-fried, they deliver a tender bite that’s sure to satisfy.
Print
Chicken and Ricotta Meatballs
- Total Time: 35 minutes (baking) or 25-30 minutes (pan-frying)
- Yield: Approximately 30 meatballs
- Diet: Gluten Free
Description
These Chicken and Ricotta Meatballs are a delicious twist on traditional meatballs, combining tender ground chicken with creamy ricotta cheese for a moist and juicy texture. Seasoned with fresh basil, Parmesan, and garlic, these meatballs can be baked or pan-fried to your preference, making them a versatile dish perfect for any meal.
Ingredients
-
Meatball Base:
- 1 lb ground chicken thigh (or turkey or lean beef)
- 1/2 cup whole milk ricotta cheese
- 1/2 cup panko breadcrumbs (or coarse breadcrumbs)
- 2 large eggs
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp ground black pepper
-
Optional for Spice:
- 1/4 tsp cayenne pepper or crushed red pepper
Instructions
1. Prepare the Meatball Mixture
- Whisk Eggs: Lightly beat the eggs in a small bowl.
- Combine Ingredients: In a large mixing bowl, combine ground chicken, beaten eggs, ricotta cheese, chopped basil, Parmesan, minced garlic, salt, and pepper. Mix until well incorporated.
- Form Meatballs: Using wet hands or a cookie scoop, shape the mixture into 1¼-inch meatballs and place them on a parchment-lined baking sheet.
2. Cooking Methods
Baking:
- Preheat your oven to 450°F (230°C).
- Bake the meatballs for 20 minutes, or until they are cooked through and lightly browned on the outside.
Pan-Frying:
- Heat a bit of oil in a large skillet over medium heat.
- Add the meatballs in batches, cooking for 10-12 minutes per batch, until browned on all sides and fully cooked inside.
3. Serve
- Once cooked, remove the meatballs from the skillet or baking sheet and serve warm.
Notes
- Protein Substitution: You can use ground turkey or lean beef instead of chicken.
- Herb Variations: Use dried basil if fresh isn’t available, and feel free to add chopped parsley for color.
- Spicy Kick: Add cayenne pepper or crushed red pepper for extra heat.
- Dairy-Free Option: Use dairy-free cheese alternatives and plant-based ricotta to make the recipe dairy-free.
- Freezing: Freeze uncooked meatballs on a baking sheet, then transfer them to a freezer bag. Cook from frozen with an extra few minutes in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (baking) or 10-12 minutes per batch (pan-frying)
- Category: Main Course
- Method: Baking or Pan-Frying
- Cuisine: Italian, Comfort Food
