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Baked Chicken Ricotta Meatballs

These Baked Chicken Ricotta Meatballs are a comforting, healthier twist on traditional meatballs, featuring ground chicken and creamy ricotta, perfect for family gatherings or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground chicken Choose a high-quality brand for the best flavor. Organic chicken is recommended.
  • 1 cup ricotta cheese Fresh ricotta provides the best taste.
  • 1/2 cup grated Parmesan cheese Use freshly grated for stronger flavor.
  • 1/2 cup breadcrumbs Italian-style breadcrumbs add flavor.
  • 1 large egg Helps bind the meatballs together.
  • 2 cloves garlic, minced Fresh garlic elevates flavor.
  • 1 teaspoon dried Italian seasoning For classic herb flavor.
  • Salt and pepper to taste Be generous!
  • 2 tablespoons olive oil Drizzle before baking for crispiness.
For the Sauce
  • 2 tablespoons butter Essential for the creamy sauce.
  • 2 tablespoons flour Helps thicken the sauce.
  • 2 cups milk Whole milk is preferred.
  • 1 cup heavy cream Substitute with non-dairy option if needed.
  • 1 cup grated Parmesan cheese For rich flavor.
  • 1 pinch nutmeg Adds warmth to the sauce.
  • 2 cups fresh spinach, chopped Adds color and nutrition.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix together the ground chicken, ricotta, 1/2 cup Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper, ensuring everything is well combined but avoiding overmixing.
  3. Roll the mixture into golf ball-sized meatballs (about 1.5 inches) and place them on the baking sheet. Drizzle with olive oil.
Cooking
  1. Bake the meatballs for 20-25 minutes until golden brown and cooked through (internal temp should be at least 165°F).
  2. While baking, melt butter in a large pan over medium heat. Whisk in flour to create a roux.
  3. Gradually add milk and cream, whisking constantly to avoid lumps, and let simmer until thickened.
  4. Stir in grated Parmesan, nutmeg, salt, and pepper until smooth.
  5. Add chopped spinach and cook for 2-3 minutes until wilted.
  6. Serve the meatballs hot, topped with the creamy spinach Alfredo sauce.

Notes

Meatballs can last 3 days in the fridge. They are also great for meal prep, can be frozen uncooked, and are excellent reheated.