Italian chicken meatballs with herbed ricotta are a warm, cozy dinner that’s simple to make, tender, and full of flavor. Serve them with pasta, in a roll, or alongside a salad for a satisfying, balanced meal.
There’s something comforting and nostalgic about Italian meatballs. These chicken meatballs capture the flavors I loved on a recent trip to Italy: fresh cheeses, fragrant herbs, and bright tomato sauce. They strike a delicious balance between the savory, herb-forward notes of chicken parmesan and the melty, cheesy comfort of lasagna.
Made with lean ground chicken, grated parmesan, panko for light texture, and classic Italian seasoning, these meatballs are finished with dollops of garlic-herb ricotta before baking. They stay tender and juicy and can be on the table in under 30 minutes, making them a great weeknight option that still feels special.
These are the best Italian meatballs — rich in flavor and sure to leave you reaching for seconds.
Ingredients You’ll Need
Ground chicken: I use 96% lean ground chicken. Ground turkey works as a substitute.
Panko breadcrumbs: Panko keeps the meatballs light and tender. Regular breadcrumbs can be used but results will be slightly denser.
Egg: One egg binds the mixture.
Onion: Finely minced white or yellow onion blends into the meatballs without large chunks.
Parmesan: Freshly grated parmesan from a block gives the best flavor and texture compared to pre-shredded cheese.
Garlic: Two cloves minced for the meatballs and one clove for the herbed ricotta.
Ricotta: Whole milk ricotta provides a creamy texture; part-skim or dairy-free alternatives can be used if preferred.
Marinara sauce: Use store-bought or homemade marinara.
Spices: Dried basil, oregano, and parsley for the ricotta. Italian seasoning, red pepper flakes, salt, and black pepper for the meatballs.
How To Make Italian Chicken Meatballs with Herbed Ricotta
1. Preheat the oven. Heat the oven to 400°F (200°C). Lightly spray an oven-safe skillet or baking dish with nonstick spray.
2. Prepare the herbed ricotta. Combine ricotta, the minced garlic, dried basil, oregano, and parsley in a small bowl. Stir well and set aside.
3. Form the meatballs. In a large bowl, combine ground chicken, shredded parmesan, finely diced onion, panko, minced garlic, egg, Italian seasoning, salt, pepper, and red pepper flakes. Mix gently with your hands until just combined. Shape into 1-inch meatballs and set on a plate. (Optional: brown meatballs in a sauté pan or the oven-safe skillet for 1–2 minutes per side to develop color and flavor before baking.)
4. Bake. Spread a layer of marinara sauce across the bottom of the prepared skillet or baking dish. Arrange the meatballs in the sauce and spoon a bit of sauce over each one. Add small dollops of the herbed ricotta around the meatballs. Bake for 15–20 minutes, until meatballs are cooked through and reach a safe internal temperature.
5. Serve. Garnish with fresh basil and serve hot with your preferred sides.
Why brown the meatballs first? Browning creates an attractive color and a flavorful crust, which improves both appearance and taste, especially for ground chicken.
Storing Suggestions
Store cooled meatballs in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat frozen meatballs thawed in marinara in a covered baking dish at 300°F until warmed through (about 15 minutes).
The herbed ricotta can be made ahead and kept in an airtight container refrigerated for 1–2 weeks. I don’t recommend freezing ricotta, as its texture and flavor can change after thawing.
Serving Suggestions
These meatballs are versatile and pair well with many sides. A few favorite serving ideas:
- Over pasta: Serve on angel hair or spaghetti with extra marinara.
- With a side salad: Keep the meal light and fresh with a crisp green salad.
- As a meatball sub: Toast a roll, layer meatballs and herbed ricotta, and broil briefly for a melty sandwich.
Why you’ll love this recipe
- Healthy and satisfying: Lean protein and balanced ingredients make a filling weeknight dinner.
- Make-ahead friendly: Prepare and bake ahead, then reheat for a quick meal the next day.
- Bold flavor: Parmesan, garlic, and Italian herbs pair beautifully with creamy herbed ricotta for a rich, comforting dish.
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Italian Chicken Meatballs with Herbed Ricotta
Ingredients
For the chicken meatballs:
- 1 lb. ground chicken
- ½ cup shredded parmesan
- ½ of a white onion, diced
- ¼ cup panko breadcrumbs
- 2 garlic cloves, minced
- 1 egg
- 1 Tbsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp red pepper flakes
- Marinara sauce, homemade or store-bought
- Fresh basil, for garnish
For the herbed ricotta:
- 1 cup ricotta
- 1 garlic clove, minced
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp dried parsley
Instructions
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Preheat your oven. Heat to 400°F and spray an oven-safe skillet or baking dish with nonstick spray.
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Make the herbed ricotta. Mix ricotta with minced garlic, dried basil, oregano, and parsley. Set aside.
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Form the meatballs. Combine ground chicken, parmesan, onion, panko, garlic, egg, Italian seasoning, salt, pepper, and red pepper flakes in a large bowl and mix with your hands until just combined. Shape into 1-inch balls. Optionally brown briefly in a skillet before baking.
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Bake. Spread marinara across the bottom of the prepared skillet or baking dish, place meatballs in the sauce, spoon a little sauce on each, and add dollops of herbed ricotta. Bake 15–20 minutes until cooked through.
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Serve. Top with fresh basil and enjoy.
More recipes you might enjoy:
- Crockpot Cranberry BBQ Meatballs
- Greek Turkey Meatballs with Tzatziki Sauce
- Easy Buffalo Turkey Meatballs