Chicken Ricotta Meatballs

Should we address the elephant in the room? The fact that I haven't made a new recipe in half of a year? Consider this recipe my gift to you for being absent for so long! Life is lifing over here as I'm sure it is for you too! I'm so excited about my new site and invite you to look around and rate some of your old favorites. And if you're new, here, have a meatball, they're delicious! xo and all my love.

If you’ve never added ricotta to meatballs before—get ready. These chicken ricotta meatballs are next-level tender, light, and flavorful, and they bake up beautifully without needing to babysit them on the stove. What really takes them over the top, though, is the creamy garlic-Parmesan sauce with a little spinach and crispy bacon stirred in for that salty punch. It’s cozy, crowd-pleasing comfort food that works just as well on a busy weeknight as it does for dinner guests.

I serve these over buttery mashed potatoes, pasta, or even tucked into a toasted roll for the ultimate meatball sub. They reheat like a dream (hellooo, meal prep), and you can easily double the batch and freeze some for later. These are always a win in our house and with my friends—hope you love them as much as we do!

Ingredients

For the meatballs:

1 lb ground chicken

6 oz whole-milk ricotta cheese (about ¾ cup)

½ cup diced white onion

½ cup panko breadcrumbs

¼ cup milk

1 egg

¼ cup grated parmesan cheese

3 garlic cloves, finely minced

¼ cup fresh basil, chopped

1½ t Italian seasoning

¼ t red pepper flake

1 t garlic powder

salt and pepper to taste

For the sauce:

2 garlic cloves, minced

Red pepper flake to taste

4 T butter

½ cup milk 1 cup chicken broth

½ cup grated parmesan cheese

Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment or foil and lightly grease.

2. Soak the breadcrumbs in the milk for 2–3 minutes in a large bowl.

3. Add the remaining meatball ingredients to the bowl. Gently mix until just combined—don’t overwork it.

4. Form meatballs and place them on a prepared baking sheet.

5. Bake for 18–20 minutes, until meatballs are cooked through and slightly golden on top.

6. In a skillet, melt the butter and sauté the garlic for 1-2 minutes. Add the milk and broth and bring to a gentle simmer. Stir in parmesan and let the sauce thicken for 3–5 minutes. Season with salt and pepper to taste.

7. Add the baked meatballs to the skillet and spoon the sauce over top. Let them warm through for 2–3 minutes.

8. Top with fresh parmesan and fresh basil. Enjoy!

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