These Chicken Ricotta Meatballs are soft, tasty, and packed with flavor! Made with ground chicken and creamy ricotta, they stay juicy and make a perfect dinner option.
Who can resist a meatball? I love serving these with some spaghetti or even as sliders. They’re easy to make, and your kitchen will smell amazing while they cook!
Key Ingredients & Substitutions
Ground Chicken: This is the main protein for your meatballs, offering a lighter option compared to beef or pork. If needed, you can substitute ground turkey or ground pork for a different flavor and texture.
Ricotta Cheese: Ricotta adds creaminess to the meatballs. If you can’t find it, consider using cottage cheese (blended for smoothness) or even cream cheese for a richer taste.
Parmesan Cheese: Freshly grated Parmesan gives a wonderful kick. You can swap it for Pecorino Romano or leave it out for a dairy-free option (still delicious!).
Basil: Fresh basil adds a lovely aroma. If fresh isn’t available, dried basil works, but use less as it’s more concentrated.
Breadcrumbs: These help bind your meatballs. If you’re gluten-free, use gluten-free breadcrumbs or crushed crackers instead. You could also use oats as a healthier option!
What’s the Best Way to Shape Meatballs Without Making a Mess?
Shaping meatballs can be tricky if you’re not careful! Here’s a little trick to keep things tidy:
- Wet your hands with a bit of water or oil before forming the meatballs. This stops the mixture from sticking to your fingers.
- Make them about 1 1/2 inches in diameter for even cooking. If you have a cookie scoop, that helps too!
Another tip: don’t overmix the meatball mixture—this keeps them fluffy and tender. Just combine everything until you see no more dry ingredients—it’s okay if it’s a little loose!
How to Make Chicken Ricotta Meatballs
Ingredients You’ll Need:
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh basil, plus extra for garnish
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1 large egg
- 1 teaspoon dried Italian seasoning (or mix of oregano and thyme)
- Salt and pepper, to taste
- 2 tablespoons olive oil (for frying)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan (for sauce)
- Cooked rice or pasta to serve
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 20 minutes for cooking. You’ll enjoy tender, flavorful meatballs with a creamy sauce in about 35 minutes total—perfect for a delightful weeknight dinner!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large bowl, combine the ground chicken, ricotta cheese, grated Parmesan, chopped basil, minced garlic, breadcrumbs, egg, Italian seasoning, and a pinch of salt and pepper. Use a fork or your hands to mix gently until everything is just combined. Be careful not to overmix, as it can make the meatballs tough!
2. Shape the Meatballs:
With clean hands, scoop out about a tablespoon of the mixture and shape it into a ball about 1 1/2 inches in diameter. Place the formed meatballs on a plate. Continue this process until all of the mixture is shaped into meatballs.
3. Brown the Meatballs:
In a large skillet, heat the olive oil over medium heat. Once hot, add the meatballs in batches, leaving some space between each one so they brown evenly. Cook for about 3-4 minutes on each side until they are golden brown and cooked through. Use a slotted spoon to remove the meatballs and keep them warm on a plate.
4. Make the Creamy Sauce:
In the same skillet, lower the heat and add the heavy cream and chicken broth. Stir in the grated Parmesan cheese until it melts and the sauce is smooth. Make sure to scrape up any bits of flavor stuck to the bottom of the pan!
5. Simmer the Meatballs:
Return the browned meatballs to the skillet with the sauce. Let them simmer gently in the creamy mixture for about 5 minutes to soak up the flavors and for the sauce to thicken slightly.
6. Serve and Enjoy:
Serve the meatballs hot over a bed of cooked rice or pasta. Don’t forget to garnish with extra fresh basil leaves for a pop of color and flavor. Enjoy your creamy, tender chicken ricotta meatballs with a luscious sauce!
Can I Use Ground Turkey Instead of Chicken?
Absolutely! Ground turkey is a great alternative and will work just as well in this recipe. Keep in mind that turkey may be slightly leaner than chicken, so you might want to check the cooking time to prevent dryness.
How Do I Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. They can also be frozen! Just make sure to let them cool completely before freezing, and they should last in the freezer for up to 3 months. Reheat gently in the microwave or on the stove with a splash of sauce.
Can I Make the Meatballs Ahead of Time?
Yes, you can prep the meatballs a day ahead! Shape and cook them, then let them cool before storing in the fridge. Just warm them up in the sauce when you’re ready to serve. They taste just as delicious the next day!
What Can I Serve with Chicken Ricotta Meatballs?
These meatballs pair wonderfully with pasta, rice, or even a fluffy bed of mashed potatoes. For a lighter option, serve them over zucchini noodles or with a side salad to balance out the richness of the sauce.