Chicken Ricotta Meatballs
50 min
|
easy
Recipe by Eunice
Introduction
These chicken ricotta meatballs hit that Italian-American comfort vibe with a lighter touch, staying juicy and pillow-soft from the ricotta, loaded with garlic, Parmesan, oregano, and basil, then simmered in a buttery tomato garlic sauce that actually tastes like something.
Perfect for busy weeknights or a cozy Sunday, they shine over pasta or polenta, tucked into subs, or meal-prepped for the week, with enough flavor to keep the table quiet and no one asking where the beef went.
Ingredients (4 servings)
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Ingredients for Chicken Ricotta Meatballs
- 1 lb ground chicken ground chicken 16 oz
- ½ cup whole-milk ricotta cheese whole-milk ricotta cheese 0.25 lb
- ½ cup breadcrumbs plain breadcrumbs 1.67 oz
- ½ cup grated Parmesan cheese grated Parmesan cheese 1.43 oz
- 1 egg large egg 1 ct
- 2 cloves of fresh garlic, minced garlic 0.18 head (for fresh garlic)
- 1 tsp onion powder onion powder 0.08 oz
- 1 tsp dried oregano dried oregano 0.11 oz
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- 2 Tbsp fresh basil, chopped fresh basil 0.18 oz
Ingredients for Tomato Garlic Sauce
- 2 Tbsp unsalted butter unsalted butter 1 oz
- 3 cloves of fresh garlic, minced garlic 0.27 head (for fresh garlic)
- 1 can of (15 oz) crushed tomatoes crushed tomatoes 1 can (15 oz)
- 1 Tbsp tomato paste tomato paste 0.5 oz
- 1 tsp dried basil dried basil 0.02 oz
- ½ tsp crushed red pepper (optional) crushed red pepper 0.03 oz
- salt (to taste) salt
- black pepper (to taste) black peppercorns (for black pepper)
- 1 tsp granulated sugar (to balance acidity) granulated sugar
- ¼ cup chicken broth chicken broth 2 fl oz
How to Make Chicken Ricotta Meatballs
-
Set up your station
Grab a large skillet or Dutch oven and place it over medium-high heat so it is hot when you need it.
Chop the fresh basil and mince the garlic for both the meatballs and sauce so you are not scrambling later.
Open the tomatoes and have the broth, tomato paste, and seasonings within reach to keep momentum.
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Make the flavor base for the meatballs
In a large bowl combine ricotta, egg, minced garlic, onion powder, dried oregano, salt, black pepper, Parmesan, and breadcrumbs.
Stir until it forms a thick, cohesive mixture and let it sit 5 minutes so the crumbs hydrate.
-
Fold in chicken and basil gently
Add the ground chicken and chopped basil to the bowl and fold with a fork or your hand just until evenly combined.
Stop mixing as soon as there are no dry pockets to keep the meatballs tender.
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Portion and chill
Scoop into 16 golf-ball-size portions using a 1.5 tablespoon scoop or wet hands.
Roll lightly to smooth, then chill the tray for 15 minutes to help them hold shape when searing.
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Sear for flavor
Add 1 tablespoon oil to the hot skillet and swirl to coat so nothing sticks.
Brown the meatballs in two batches over medium-high heat, turning once, about 3 to 4 minutes per side, and do not cook through.
Transfer browned meatballs to a plate and keep the fond in the pan because that is pure flavor.
-
Build the tomato garlic sauce
Lower heat to medium, add butter to the same pan, then stir in the minced garlic and tomato paste and cook 60 to 90 seconds until fragrant and brick red.
Pour in chicken broth and scrape up the browned bits with a wooden spoon so they dissolve into the sauce.
Add crushed tomatoes, dried basil, red pepper flakes if using, sugar, a pinch of salt, and a few grinds of black pepper, then simmer 8 minutes to thicken slightly.
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Simmer meatballs to finish
Nestle the meatballs and any juices into the sauce in a single layer.
Reduce heat to a gentle simmer, cover, and cook 10 to 12 minutes until the centers reach 165 F.
Spoon sauce over the tops a few times as they cook so they soak up flavor.
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Taste, finish, and serve
Taste the sauce and adjust salt, pepper, or a pinch more sugar if the tomatoes are sharp.
Sprinkle a little reserved basil or extra Parmesan on top if you have it and let the pan rest 3 minutes so the sauce settles.
Serve with spaghetti, creamy polenta, or crusty bread to catch every drop.
Substitutions
- Ground chicken -> Ground turkey (93% lean)
- Turkey keeps the meatballs light but adds a touch more savoriness, and the ricotta still delivers soft, juicy texture.
- Ricotta -> Whipped cottage cheese
- Blend whole-milk cottage cheese until smooth for similar creaminess with a slight tang, and add 1 to 2 teaspoons extra breadcrumbs if the mix feels loose.
- Breadcrumbs -> Gluten-free panko or crushed rice crackers
- Both bind without heaviness and keep the bite tender while staying friendly for gluten-free guests.
Tips
- Do a 30-second test patty
- Fry a teaspoon of the mixture in a hot pan, taste for salt and oregano, and adjust before you roll all the meatballs.
- Hydrate the crumbs for tenderness
- Let the ricotta, egg, Parmesan, and breadcrumbs sit together so the crumbs swell and prevent a bouncy, tight texture.
- Keep mixing gentle
- Use a fork to fold the chicken until just combined because overworking squeezes out moisture and makes dense meatballs.
- Brown hard, simmer soft
- Get real color during the sear for deep flavor, then keep the simmer gentle so the meat stays silky and the sauce does not break.
- Use the fond like gold
- Deglaze with broth after toasting the tomato paste so every browned bit melts into the sauce for a restaurant-level finish.
- Temperature beats guesswork
- Pull them at 165 F in the center, and if you do not have a thermometer, cut one open to check for opaque, juicy meat without pink.
Nutrition Facts *
| Energy | 510 | kcal |
|---|---|---|
| Protein | 41 | g |
| Total Fat | 27 | g |
| Carbohydrates | 24 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My meatballs are falling apart in the pan, what went wrong?
- The mixture was likely too wet or too warm, so add 1 to 2 tablespoons breadcrumbs, chill 10 more minutes, and sear in a hotter, lightly oiled pan.
- The meatballs taste tough, how do I fix that?
- You probably overmixed or boiled them, so next time fold gently, brown quickly, and keep the finish at a gentle simmer instead of a rolling boil.
- Can I bake instead of pan-sear?
- Yes, brush with oil and bake at 425 F on a parchment-lined sheet for 12 to 14 minutes until lightly golden, then simmer in the sauce 8 to 10 minutes.
- Can I make these ahead or freeze them?
- Yes, shape and freeze raw on a sheet, then bag, and cook from frozen by simmering in sauce 5 to 7 minutes longer, or freeze fully cooked and thaw gently in the sauce.
- The sauce tastes acidic, how do I balance it?
- Simmer 5 more minutes to reduce, then add the sugar listed and a small knob of butter, and finish with a pinch of salt until the acidity rounds out.
- How do I keep them from sticking when searing?
- Preheat the pan well, add a thin film of oil, and do not force the first flip because they release cleanly once a proper crust forms.
Serving Suggestions
A bowl of these nestled over garlicky polenta with a snowfall of Pecorino hits that cozy, New York weeknight sweet spot.
If you want extra swagger, add a pinch of smoked paprika to the sauce and finish with a drizzle of your best olive oil, then serve with a peppery arugula salad or buttery garlic bread.
More pairings:
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