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A close-up view of five plump, golden-brown baked chicken ricotta meatballs in a skillet with rustic red sauce and sprinkled with fresh parsley and cheese.

Juicy Baked Chicken Ricotta Meatballs (Easy Recipe)

These Baked Chicken Ricotta Meatballs are incredibly juicy and tender, baked to a perfect golden-brown. Nestled in a rich marinara and topped with Parmesan, this easy recipe delivers restaurant-quality flavor for a perfect weeknight dinner or appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Dinner, Main Course
Cuisine: American, Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Ground Chicken (450g)
  • 1 cup Whole Milk Ricotta Cheese (250g)
  • 1/2 cup Panko Breadcrumbs (60g)
  • 1/2 cup Grated Parmesan Cheese (50g), plus more for topping
  • 1 Large Egg
  • 1/4 cup Fresh Parsley (15g), finely chopped
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper freshly cracked
  • 1 tbsp Olive Oil (15ml)
  • 24 oz Marinara Sauce (680g)

Equipment

  • 1 Large Mixing Bowl
  • 1 Baking Sheet
  • 1 Cast Iron Skillet

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large mixing bowl, combine the ground chicken, ricotta cheese, panko breadcrumbs, grated Parmesan, egg, chopped parsley, garlic powder, salt, and pepper. Mix with your hands until just combined.
  2. Lightly wet your hands and roll the mixture into 1.5 to 2-inch meatballs (about 15 total). Place them on the prepared baking sheet, drizzle with olive oil, and bake for 20-25 minutes, until golden-brown and cooked through (165°F / 74°C).
  3. While meatballs bake, warm the marinara sauce in a cast-iron skillet over medium heat. Transfer the baked meatballs into the simmering sauce. Garnish generously with more grated Parmesan and finely chopped parsley before serving.

Notes

Do Not Overmix: The number one rule for tender meatballs is to mix the ingredients until they are just combined. Overworking the ground chicken will result in a tough, rubbery texture.
Use a Cookie Scoop: For perfectly uniform, plump meatballs that cook evenly, use a medium-sized cookie scoop. This ensures they all have a consistent size and shape.
Wet Your Hands: The meatball mixture can be a bit sticky due to the ricotta. Lightly wetting your hands before rolling each meatball will prevent the mixture from sticking to you.
High Heat is Key for Color: Baking at 400°F (200°C) is crucial for developing the golden-brown, textured crust that gives these meatballs their signature look and flavor, just like in the photos.