Ricotta Chicken Meatballs

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Ricotta Chicken Meatballs

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!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: meatballs

Author: Lorie Yarro

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

If cooking stovetop

olive oil
24 oz. marinara sauce your favorite

Instructions

Combine all of the meatball ingredients in a medium bowl and mix to combine trying not to overmix 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).
Stove-Top: 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. 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.
To Bake: Preheat oven to 400°F. Line the meatballs on a baking sheet with parchment paper. Brush with olive oil and bake for about 16-20 minutes or until meatballs reach an internal temperature of 165°F.
Air Fryer: Preheat the air fryer to 400°F. Brush the basket with oil and arrange the meatballs, spaced about 1-2 inches apart. Brush tops of meatballs with olive oil or spray with oil. Air fry for about 10 minutes, flip and then heat another 4-7 minutes or until they have reached 165°F internal temperature.
If baking or air frying, you can toss in your favorite sauce if preferred. Serve over your favorite pasta with freshly grated parmesan and chopped herbs.

Notes

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.

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.

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