Chicken Ricotta Meatballs Recipe

Name: Chicken Ricotta Meatballs
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 teaspoon oil; 1/2 white onion, finely diced; 6 garlic cloves, minced; 1/2 teaspoon pepper, divided; 3/4 teaspoon salt, divided; 1/2 cup panko; 1/4 cup ricotta cheese; 1 egg; 1/2 teaspoon Italian seasoning; 1 pound ground chicken; 15 Roma tomatoes, cut in half lengthwise; 1 onion, quartered; 2 tablespoon olive oil; 8 cloves garlic, peeled; 1/2 teaspoon salt, or to taste; 1 teaspoon italian seasoning, or more to taste; Basil, julienned; Parmesan, shaved

Cook Time: 50 minutes

Chicken Meatballs with Roasted Tomato Sauce

Ingredients

Original Recipe (1X) yields 6 servings

Meatballs

2 teaspoons oil
1/2 white onion, finely diced
6 cloves garlic, minced
1/2 teaspoon freshly ground black pepper, divided
3/4 teaspoon salt, divided
1/2 cup panko
1/4 cup ricotta cheese
1 large egg
1/2 teaspoon Italian seasoning
1 pound ground chicken

Sauce

15 Roma tomatoes, cut in half lengthwise
1 onion, quartered
2 tablespoons olive oil
8 cloves garlic, peeled
1/2 teaspoon salt (or to taste)
1 teaspoon Italian seasoning (or to taste)
Basil leaves, cut into thin strips, for garnish
Shaved Parmesan, for garnish

Directions

Step 1: Preheat the oven to 350F (175C). Line a baking sheet with foil or parchment paper.

Step 2: Heat olive oil in a skillet. Add finely diced onion and minced garlic, then season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until soft and translucent, about 3 to 5 minutes. Allow the mixture to cool to room temperature.

Step 3: In a large bowl, combine panko and ricotta. Mix well, then add the egg along with the remaining salt, pepper, and Italian seasoning. Stir to combine.

Step 4: Add the ground chicken along with the cooled onion and garlic mixture. Mix gently until fully combined.

Step 5: Shape the mixture into approximately 24 meatballs and place them on the prepared baking sheet.

Step 6: Bake the meatballs in the preheated oven for about 20 minutes, or until they are no longer pink in the center and the juices run clear. The internal temperature should read at least 165F (74C). Remove from the oven and let cool.

Step 7: To prepare the sauce, preheat the oven to 425F (220C). Coat the halved tomatoes with olive oil and arrange them cut-side down on a rimmed baking sheet. Add the onion quarters and garlic cloves to the sheet, and sprinkle everything with salt.

Step 8: Roast in the preheated oven for about 25 minutes, or until the tomato skins begin to shrivel and the tomatoes release their juices. Remove from the oven and let cool slightly.

Step 9: Carefully discard the tomato skins, then transfer the roasted tomatoes, onion, and garlic to a blender. Blend to your desired consistency.

Step 10: Stir in Italian seasoning to taste. Serve the sauce alongside the chicken meatballs, garnished with fresh basil and shaved Parmesan.

Cooks Note

If you prefer a thicker sauce, you can cook the blended sauce in a saucepan until it reaches the desired thickness. The sauce will keep in the refrigerator for up to 3 days or can be frozen for up to a year. This recipe makes about 6 cups of sauce.

Nutrition Facts (per serving)

Calories: 378
Total Fat: 21g (28% Daily Value)
Saturated Fat: 7g (33% Daily Value)
Cholesterol: 129mg (43% Daily Value)
Sodium: 896mg (39% Daily Value)
Total Carbohydrate: 20g (7% Daily Value)
Dietary Fiber: 3g (10% Daily Value)
Total Sugars: 6g
Protein: 28g (56% Daily Value)
Vitamin C: 25mg (28% Daily Value)
Calcium: 236mg (18% Daily Value)
Iron: 2mg (12% Daily Value)
Potassium: 1025mg (22% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Chicken Ricotta Meatballs

Chicken ricotta meatballs are a modern adaptation of the classic Italian meatball, which traditionally uses beef or pork. The use of chicken emerged as cooks sought a lighter, leaner alternative without sacrificing flavor. Ricotta, a staple in Italian cuisine, adds a creamy texture that keeps the meatballs moist and tender. While meatballs have been enjoyed in Italy since at least the 18th century, this combination of chicken and ricotta reflects contemporary health-conscious twists on traditional recipes.

Regional Variations

In Italy, meatballsknown as polpettevary significantly from region to region. Southern regions often incorporate ricotta or breadcrumbs soaked in milk, while northern areas may include Parmesan or nutmeg. The chicken ricotta variant is particularly popular in modern Italian-American kitchens, blending Mediterranean flavors with a lighter protein. Some regions serve them with tomato sauce, while others prefer them baked and paired with roasted vegetables, reflecting local produce and culinary preferences.

How They Differ from Similar Dishes

Unlike traditional beef or pork meatballs, chicken ricotta meatballs have a softer, creamier texture due to the ricotta cheese. They are less greasy, lower in saturated fat, and more delicate in flavor. This distinguishes them from denser, pan-fried meatballs or the classic Italian-American spaghetti-and-meatballs dish. The subtle seasoning with Italian herbs and the use of roasted tomato sauce give them a nuanced taste profile that is lighter yet equally satisfying.

Where They Are Commonly Served

Chicken ricotta meatballs are versatile and appear in a variety of dining contexts. In home kitchens, they are often served as a comforting weeknight dinner with pasta or fresh bread. In restaurants, they may appear as an appetizer, part of an antipasto platter, or in a main course alongside roasted vegetables. Their lighter profile makes them especially appealing in modern bistros and cafes that emphasize healthier, flavorful options without heavy sauces or fried cooking methods.

Interesting Facts

Ricotta cheese, meaning recooked in Italian, is traditionally made from whey leftover from other cheese production.
Using chicken instead of beef reduces cholesterol and saturated fat, making this dish heart-friendly while maintaining rich flavor.
These meatballs can be baked or pan-seared, allowing cooks to adapt the recipe for different textures and cooking styles.
They can be frozen uncooked and cooked later, making them convenient for meal prep and batch cooking.
Despite their modern twist, they maintain a strong connection to traditional Italian culinary techniques, such as blending cheeses, breadcrumbs, and fresh herbs into meat mixtures.

Chicken ricotta meatballs offer a perfect balance between traditional Italian flavors and contemporary nutritional preferences. Their versatility, lightness, and rich taste make them a favorite for both casual family meals and more refined dining experiences.

FAQ about Chicken Ricotta Meatballs Recipe

You can store the cooked Chicken Ricotta Meatballs in an airtight container in the refrigerator for up to 3 days. For longer storage, they can be frozen for up to 3 months. To reheat, you can bake them at 350°F (175°C) for 10-15 minutes, or heat them in the microwave until warm.

Yes, the tomato sauce can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days, or freeze it for up to a year. If you'd like a thicker sauce, you can cook it down in a saucepan before serving.

Yes, you can substitute the ground chicken with ground turkey, beef, or pork. Keep in mind that using a different meat may slightly alter the flavor and texture of the meatballs.

Yes, you can substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Make sure to check the label of the ricotta cheese and other ingredients to ensure they are gluten-free.

If the meatball mixture is too wet, try adding a bit more panko breadcrumbs to absorb the excess moisture. If the mixture is still too sticky, you can chill it in the refrigerator for about 30 minutes before shaping.

Yes, you can use store-bought tomato sauce instead of making your own roasted tomato sauce. However, the homemade sauce provides a fresher, more flavorful base. If using store-bought sauce, you may want to add extra seasonings such as garlic, basil, and Italian seasoning.

To ensure the meatballs are fully cooked, insert an instant-read thermometer into the center of a meatball. It should read at least 165°F (74°C) when done. Additionally, the juices should run clear, not pink.

Yes, you can freeze the meatballs before baking. Arrange them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag for up to 3 months. When you're ready to cook them, bake from frozen at 350°F (175°C) for 25-30 minutes.

Comments

Gregory Thompson

11/15/2023 09:24:50 AM

I created a variation of this recipe, but I called it a "soup". I added a sautéed small onion, a carton of chicken stock, and a bag of baby spinach. Delicious!!!

George Gonzalez

04/29/2024 08:38:12 AM

The mixture was too wet to shape into rissoles, but the taste was enjoyable.

Cook Time: 35 minutes

Chicken Ricotta Meatballs Recipe