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Baked Chicken Ricotta Meatballs collage

Baked Chicken Ricotta Meatballs

A simple recipe for moist baked chicken meatballs. Pair with parmesan orzo (also on my site) or tuck them into a pita with cucumbers, red onion and tzatziki. The recipe makes 30 small meatballs so make a few now and freeze the rest for later. A serving size is 3 meatballs.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course, Snacks
Keyword: chicken, lemon zest, panko, parsley, ricotta
Servings: 10
Protein: 11g
Calories: 110

Equipment

  • large baking tray optional, for freezing extras
  • parchment paper or wax paper optional, for freezing extras
  • baking dish for cooking meatballs now

Ingredients

  • 1 lb ground chicken
  • 1 large egg
  • 1/2 cup ricotta
  • 2/3 cup panko breadcrumbs
  • 1 tsp lemon zest (a whole lemon zested)
  • 1/4 cup chopped fresh parsley
  • salt and pepper

Instructions

  • Preheat the oven to 325℉.
  • In a large mixing bowl, combine all meatball ingredients. Using your hands, toss the ingredients until fully combined but don't overwork the mixture.
  • Using a standard kitchen spoon, scoop the chicken mixture and roll in your palms to form a meatball about the size of a golf ball. Place the desired number of meatballs into a baking dish and drizzle lightly with olive oil. Bake for 12-14 minutes. They should feel mostly firm to the touch but still bouncy. Don't over bake.
    Switch the oven to the broiler setting (low if you have it) and broil for 3-5 minutes to get a little golden color on top. Remove from oven.
  • Serve with parmesan orzo or in a pita or rice bowl.
  • FREEZING EXTRA MEATBALLS: Place any remaining meatballs on a parchment or wax paper lined baking tray and freeze for about 2 hours. Transfer frozen meatballs to a freezer-safe container or ziploc bag and return to the freezer until ready to use. Thaw overnight in the refrigerator before baking.

Nutrition

Serving: 3meatballs | Calories: 110Cal | Carbohydrates: 3g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 64mg | Sodium: 75mg | Potassium: 273mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 209IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg
Tried this recipe?Let us know how it was!