These Chicken Ricotta Meatballs are super moist and packed with flavor! Made with tender chicken and creamy ricotta, they’re perfect for a cozy dinner.
Trust me, they disappear fast! I like to serve them with spaghetti for a classic combo. Plus, they’re so easy to whip up—you’ll impress everyone without breaking a sweat!
Key Ingredients & Substitutions
Ground Chicken: This is the star of the meatballs. You can substitute with ground turkey for a leaner option. Just keep in mind that turkey can be a bit drier, so add a little extra ricotta to help maintain moisture.
Ricotta Cheese: This adds creaminess and richness. If you don’t have ricotta, cottage cheese can work in a pinch—just blend it until smooth. For a dairy-free option, try tofu blended with a splash of lemon juice.
Parmesan Cheese: Grated Parmesan adds a lovely salty flavor. If you’re out, Pecorino Romano or even nutritional yeast can give a similar taste, especially for a vegan twist.
Bread Crumbs: These help bind the meatballs. Use panko for extra crunch or substitute with crushed crackers or oats if you need a gluten-free option.
How Do You Make Sure the Meatballs Are Not Dry?
Keeping these meatballs moist is key! Here’s what to focus on:
- Mix ingredients gently, just until combined, to avoid overworking the meat, which can make them tough.
- Use ricotta, as its moisture helps keep the meatballs juicy.
- Don’t skip frying them to get that nice golden crust—this adds flavor and helps seal in the juices!
- Consider simmering them in chicken broth after frying. This not only adds flavor but also keeps them moist.
By following these tips, you’ll have flavorful and tender Chicken Ricotta Meatballs that everyone will love! Enjoy your cooking!
How to Make Chicken Ricotta Meatballs
Ingredients You’ll Need:
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped (plus extra for garnish)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons olive oil (for frying)
- 1 cup chicken broth or stock (optional, for sauce)
- 1 cup cooked creamy risotto or rice (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 15-20 minutes to cook. You’ll spend a little time mixing the ingredients and shaping the meatballs, then frying them until golden brown and delicious. If you choose to make a sauce, add an extra 5 minutes. Overall, you’ll enjoy a delightful meal in just about 35-40 minutes!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large mixing bowl, combine ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix everything together gently. Be careful not to overmix to keep your meatballs tender and fluffy.
2. Shape the Meatballs:
With clean hands, take small portions of the mixture and roll them into balls about 1 ½ inches in diameter. Place the formed meatballs on a plate, ready for cooking.
3. Cook the Meatballs:
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, carefully add the meatballs in batches. Avoid overcrowding the pan to ensure they cook evenly. Fry the meatballs for about 8-10 minutes, turning them occasionally until they’re golden brown on all sides and cooked through.
4. Make the Sauce (Optional):
If you’d like to add a sauce, remove the meatballs from the skillet and set them aside. Pour the chicken broth into the skillet, scraping the bottom to release any fried bits—this is where a lot of flavor is! Allow the broth to reduce slightly over medium heat, cooking for a few minutes.
5. Simmer the Meatballs:
Return the cooked meatballs to the skillet and let them simmer in the sauce for another 2-3 minutes. This step lets the flavors meld together, making every bite delicious!
6. Serve and Enjoy:
Now it’s time to enjoy your meal! Serve the chicken ricotta meatballs over a bed of creamy risotto or rice. Spoon the lovely sauce over the top and garnish with extra chopped parsley for a nice touch.
This recipe yields tender, moist meatballs with a crispy golden exterior and flavorful herbs, perfectly complemented by a simple pan sauce. Enjoy your homemade Chicken Ricotta Meatballs!
Can I Use Leaner Meat Instead of Ground Chicken?
Yes, you can substitute ground turkey or even ground pork if you’d like! Just keep in mind that turkey might be a bit drier, so you might want to add a touch more ricotta to keep the meatballs moist.
Can I Make These Meatballs in Advance?
Absolutely! You can prepare the meatball mixture ahead of time and refrigerate it for up to 24 hours before cooking. You can also cook the meatballs and store them in the fridge for up to 3 days; just reheat in a skillet or the microwave before serving.
What’s the Best Way to Store Leftovers?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 3 months. To reheat, simply thaw overnight in the fridge and warm gently in a skillet or microwave, adding a splash of chicken broth to prevent drying out.
Can I Bake the Meatballs Instead of Frying?
Yes, you can bake them! Preheat your oven to 400°F (200°C) and place the meatballs on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until they are cooked through and golden brown. This is a healthier option and easy to clean up!
