Description
A delicious twist on a classic dish, these Baked Chicken Ricotta Meatballs are tender, flavorful, and a healthier option when baked instead of fried.
Ingredients
Scale
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup marinara sauce
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well blended.
- Form the mixture into meatballs about 1 to 1.5 inches in diameter and place them on a baking sheet lined with parchment paper.
- Bake the meatballs for 20-25 minutes, or until cooked through and golden brown.
- Gently add the baked meatballs to the warm marinara sauce and let them simmer for about 5 minutes.
- Serve the meatballs hot, garnished with fresh basil.
Notes
These meatballs can be served over pasta, in subs, or as an appetizer. Store in an airtight container in the refrigerator for up to 3-4 days or freeze them for up to 3 months.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg