Chicken Ricotta Meatballs
45 min
|
easy
|
high-protein
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 25 min | 45 min |
Introduction
These chicken ricotta meatballs are ultra tender, juicy, and full of cozy Italian-inspired flavor in every bite.
They simmer in a garlicky tomato sauce that feels like comfort food but stays light enough for an easy weeknight dinner.
Serve them over pasta, creamy polenta, or with crusty bread for a crowd-pleasing meal everyone will love.
Ingredients (4 servings)
Ingredients for Chicken Ricotta Meatballs
Ingredients for Tomato Garlic Sauce
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How to Make Chicken Ricotta Meatballs
-
Mix the meatball base
In a large bowl, combine ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, and seasonings.
Use a fork or your hands to mix until just combined, without overworking the meat.
The mixture should feel soft and slightly sticky rather than dense or dry.
-
Shape the meatballs
Line a plate or tray with parchment paper for easier cleanup and less sticking.
Use a tablespoon or small scoop to portion the mixture into even mounds.
Roll each portion gently between damp hands to form 1 1/2-inch balls.
-
Brown the meatballs
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add meatballs in a single layer, leaving a little space between each one.
Cook, turning occasionally, until lightly browned on most sides, about 6 to 8 minutes total.
Transfer browned meatballs to a plate and leave any browned bits in the pan.
-
Start the tomato garlic sauce
Reduce the heat to medium-low and add the butter to the same skillet.
Once melted, add minced garlic and cook, stirring, until fragrant, about 30 seconds.
Stir in tomato paste and cook briefly to deepen its flavor, about 1 minute.
-
Simmer the sauce
Add crushed tomatoes, dried basil, red pepper flakes, sugar, chicken broth, salt, and black pepper.
Stir well, scraping up any browned bits from the bottom of the pan.
Bring the sauce to a gentle simmer and let it cook for 5 to 7 minutes.
-
Finish cooking the meatballs in sauce
Nestle the browned meatballs into the simmering sauce in a single layer.
Cover the skillet and cook over low heat until meatballs are cooked through, 10 to 12 minutes.
Their centers should reach 165°F and no longer look pink inside.
Taste the sauce and adjust salt, pepper, or sugar to your liking.
-
Serve
Sprinkle the finished dish with chopped fresh basil for color and a bright, fresh flavor.
Serve the meatballs and sauce over pasta, polenta, or with crusty bread for soaking.
Substitutions
- Ground chicken -> ground turkey
- Use lean ground turkey for a similar mild flavor and light texture. The meatballs stay tender but taste slightly richer.
- Whole-milk ricotta -> small-curd cottage cheese
- Blend cottage cheese until smooth, then use it like ricotta. The meatballs stay moist and a bit higher in protein.
- Breadcrumbs -> almond flour
- Swap in almond flour for a gluten-free, low-carb option. The texture turns slightly denser, with a subtle nutty flavor.
Tips
- Keep the mixture soft
- If the mixture feels dry, add a tablespoon of milk or broth. Softer mixture gives you lighter, juicier meatballs.
- Avoid overmixing
- Mix just until everything looks evenly combined, with no streaks of cheese or egg. Extra mixing compresses the meat and toughens it.
- Use a scoop for even size
- Portion with a cookie scoop or tablespoon for evenly sized meatballs. Even size means they brown and cook at the same rate.
- Brown for flavor, not for doneness
- Focus on getting color in the pan, not cooking through. The meatballs will finish gently in the sauce and stay tender.
- Make ahead and freeze
- Shape the raw meatballs, freeze on a tray, then bag them. Brown and simmer from frozen, adding a few extra minutes.
Nutrition Facts *
| Energy | 416 | kcal |
|---|---|---|
| Protein | 32 | g |
| Total Fat | 23 | g |
| Carbohydrates | 19 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my meatballs turn out dense or rubbery?
- This usually means the mixture was overmixed or packed too tightly. Next time, mix gently and form loose balls with light pressure. Also check that you did not add too many breadcrumbs, which can dry the mixture.
- Can I bake the meatballs instead of browning them in a skillet?
- Yes, you can bake them on a greased sheet pan at 400°F for 15 to 18 minutes. Then finish them in the sauce for 5 to 10 minutes so they soak up flavor.
- How do I know when the meatballs are fully cooked?
- Use an instant-read thermometer in the center of a meatball; it should read 165°F. If you do not have a thermometer, cut one open and check that the center is no longer pink.
- What can I do if my sauce tastes too acidic?
- First, simmer it a few extra minutes to mellow the tomatoes. Then add a splash more sugar or a small knob of butter until the flavor tastes round and balanced.
Serving Suggestions
This cozy pan of chicken ricotta meatballs loves a side of buttered noodles, creamy polenta, or garlic bread.
For a fun twist, swap the pasta for roasted spaghetti squash and finish everything with extra basil and lemon zest.
More pairings:
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