Name: Ricotta Chicken Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb ground chicken (85%-93% lean for best results); ⅔ cup whole milk ricotta cheese; ½ cup grated parmesan; ½ cup breadcrumbs; 2-3 garlic cloves (minced); 1 tsp Worcestershire sauce; ½ tsp each: salt and pepper; ½ tsp oregano; 1 - 1½ tsp Italian seasoning; ¼ tsp red pepper flakes; 2 Tbsp freshly chopped basil (optional but amazing); olive oil; 24 oz. marinara sauce (your favorite)

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The key to the juiciest, most tender meatballs? Ricotta cheese! These ricotta chicken meatballs are so perfectly moist and flavorful and come together so easily. These can be cooked stove-top by searing and then simmering in your favorite marinara, baked or air fryed. A perfect option for weeknight dinners or a special gathering as well!

Plate with ricotta chicken meatballs over pasta with fresh parmesan and basil.

Why We Love These Ricotta Chicken MEatballs
Ingredient Notes
Ways To Vary This Recipe
Step-By-Step Instructions
Recipe Tips
Storage
Other Meatball Recipes
Ricotta Chicken Meatballs Recipe
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We are huge fans of meatballs in my house. Growing up in a big Italian family, it was custom to make homemade lasagna from scratch for Thanksgiving which is not the usual turkey, of course.

These ricotta chicken meatballs remind me of childhood. We always simmered ours in sauce for the best flavor and so much moisture. Hoping you love these too!

Why We Love These Ricotta Chicken MEatballs

I mentioned lasagna, but did I tell you we used meatballs in our lasagna?? No joke, my no-boil lasagna was my grandpa’s favorite (he surely said that because he loved me, ha), but these meatballs are for sure becoming our very favorite so quickly and one bite, you will see why!

These ricotta chicken meatballs:

have so much flavor and the perfect juicy tender texture
easily can be frozen before or after cooking for a quick and easy dinner option later
can be seared and simmered, baked, or cooked up in the air fryer, so lots of options!
can be served with a meal or on a toothpick as a delicious appetizer option

Can’t wait to hear what you think! Use up the rest of the ricotta and make these: Whipped Ricotta Dip, Spinach Ricotta Chicken, Spinach Ricotta Tortellini Bake, or this 20 Minute Lemon Ricotta Pasta!

Ingredient Notes

Ground chicken, marinara, seasonings, ricotta cheese and other labeled ingredients.

Use a ground chicken that is not super lean for the best flavor and texture. I use 92% lean much of the time because that is what our local grocery typically offers. If you can avoid using 98% or 99% lean it’s definitely ideal.
You are welcome to use ground turkey or ground beef instead if preferred. If using ground beef, use a lean beef.
I use regular breadcrumbs but you are welcome to use Italian breadcrumbs instead.
For best results, use whole milk, full fat ricotta cheese. This is what really adds lots of moisture, flavor and helps bind the meatballs as an egg usually would.

Ways To Vary This Recipe

make them gluten-free: use gluten-free breadcrumbs and make sure to get a Worcestershire sauce that is certified gluten-free
change up the cheese: use a grated Italian cheese blend or use Romano cheese, asiago etc. to vary the flavor.
add a tough of lemon zest: give these ricotta chicken meatballs an extra pop of flavor by adding about 1/2-1 teaspoon of fresh lemon zest
add more fresh herbs: toss in some fresh rosemary, Italian parsley, oreganoetc.

Step-By-Step Instructions

Ground chicken, ricotta cheese, seasoning, parmesan and other ingredients in bowl with wood spoon.

Step 1: Combine all of the meatball ingredients in a medium bowl and mix to combine.

Ricotta chicken meatball mixture in bowl with spoon.

Step 2: Try not to over mix or overwork to ensure the best texture. You can chill them for about 30 minutes for easier rolling, but it’s not necessary. Roll into 1 ½ inch meatballs ( I use a 1 ½ TBSP cookie scoop).

Step 3: Heat a tablespoon of olive oil in a large skillet or sauté pan over medium high heat. Add the meatballs and sear on all sides for about 1-2 minutes.

Skillet with simmered ricotta meatballs in marinara.

Step 4: Once the meatballs are browned, shift to medium-low heat. Pour the marinara over top and spread evenly through the pan. Allow the sauce to come to a simmer and then cover and heat for another 8-10 minutes or until the meatballs have reached an internal temp of 165°F.

Recipe Tips

To ensure that your ricotta chicken meatballs are not tough, make note of the following:

Don’t roll the meatballs too tight. Roll gently just until they form a ball, don’t pull it all together much more.
Mix as little as needed. Work the ingredients together gently.
Don’t overcook them. Use an instant read thermometer and cook just until they reach 165°F or just under so they don’t cook too long and dry out.

Skillet with meatballs simmered in marinara topped with chopped basil and parmesan.

Storage

Store cooked meatballs in an airtight container in the refrigerator for about 4-5 days. Uncooked meatballs can be stored in the refrigerator for 1-2 days before cooking.

Freezing: Freeze cooked meatballs in a freezer safe container for up to 3 months. I like to double bag them and seal airtight for extra protection. You can also freeze the uncooked meatballs. Place parchment between layers of the meatballs to keep them from sticking or flash freeze for an hour on a sheet pan and the transfer to a bag. You can thaw them overnight, or cook from frozen by simmering in your favorite sauce until cooked through.